Once when we had lunch in my hubby's relative home and the meen kuzhambhu i had was really extraordinary.Without hesitation i asked for the receipe, being about 60 years her experience in cooking was obvious and i feel that the difference in this gravy comes with the masala paste which adds colour,flavour and also thickens the gravy.lets move in to receipe...
INGREDIENTS
Any fish - 7 to 8 pieces.
small Onion-7 to 8
tomato-1 small
green chilli-2
dry red chilly-2
tamarind- 1 medium lemon size
chilli powder-2 teaspoon
coriander powder-2 teaspoon
turmeric powder-1 teaspoon
salt- to taste
gingelly oil-3 tablespoon
For seasoning
mustard seeds-1 teaspoon
urud dal-1 teaspoon
fenugreek seeds-1 teaspoon
curry leaves-few
dry red chilli-1
Masala paste
onion-1 small.
curry leaves-1 handful
Saute in oil well , warm and grind it.
Step1
Soak the tamarind in water about 15 minutes then extract the juice from it 3-4 times adding about small glass of water each time.Now the tamarind juice extract should be about four cups.now add chilli powder, coriander powder,turmeric powder and salt to tamarind water.keep this aside
Step2
Pour oil in a pan add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together.Now add the tamarind water referred in step1.Allow it to boil in high flame for 2 minutes once it starts boiling add the masala paste, keep in low flame closing the pan about 10 minutes until raw flavour of masala vanishes,gravy thickens .You can check for taste now and add chilli powder or salt if required.Now once the gravy is done add the raw fish one by one keep in low flame for 5 minutes and switch off the stove.
Tips
For nonveg dishes gingelly oil is best.
Try to add small onions for a good taste.
after adding fish dont disturb the gravy much , as the fish pieces will start breaking.
Small fishes(podi meen) eg. matthi,kaarapodi are much better when it comes to meen kuzhambhu.
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