VAALA MEEN KUZHAMBHU/SWORD FISH CURRY/VAALA MEEN THENGAAI CURRY

SWORD FISH CURRY

This is my hubby's favourite kuzhambhu.......Whenever he sees this sword/vaala meen in the market he for sure will get it and ask me to prepare this coconut curry with it.....And you know if this gravy is prepared he doesnt need anything else....rasam,curd anything....The most important work in cleaning
this fish is cleaning the white layer of the fish.We generally rub it in a rough stone 3-4 times to remove the sunaambhu/calcium...If itsdone nothing else is  major job.......




SERVES 4
PREPARATION TIME- 20 MINUTES
COOKING TIME 15 MINUTES


INGREDIENTS
Onion-1 medium
Tomato-1 big
vaalai meen/sword fish-6-10 pieces
chilli powder-1/4 teaspoon
coriander powder-1/4 teaspoon
turmeric powder-1/2 teaspoon
salt - to taste
oil-4 tablespoon

for masala paste
grated coconut/chopped-ten tablespoons
garlic-10 pods
ginger-5 small pieces
green chilli-3
cashew-5 whole
pottukadalai/roasted gram-1 tablespoon
one small onion -finely chopped
fennel seeds-1 teaspoon

Seasoning
Clove-2
Cinnamon-2
brinji leaf-1 crushed
fennel seeds-1 teaspoon

PREPARATION

THE PICS

Seasoning

Saute onions after it turns pink add tomato mash it add spice powders

mix it well

Add coconut paste

Add enough water, let it boil

Add salt,fish pieces,shake it, leave for 3-5 minutes

Vaala menu kuzhambhu is ready....

STEP1

grind all the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.

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 as a paste like consistency...now add chilli powder, coriander powder,turmeric powder and salt.Add enough water allow it to boil closing the pan 2-3 minutes until raw flavour of masala vanishes.now add masala paste and  close the pan leave it in medium flame for five minutes.After it starts boiling,break and add the fish slices one by one to the gravy leaving enough space in between.(can see in picture).Donot stir it leave it for up to 3 minutes in medium flame.Cook for another 2 minutes. Switch off the stove serve fish kuruma with rice/tiffen items..Ideal for Idly,dosa,aapam,rotis,rice etc.....