Meen Kuzhambu 🥘with fish fry 🐟 is my favourite nonveg combo ❤from my childhood days. 🙋 Thought of giving a try to this one since my dad has bought some fresh katla(Catla)fishes🐠🐋🐟 from market today. .
This recipe has been made exclusively in mud clay pot pot🍯which adds extra flavour and the usage of Sesame oil &
freshly Grounded masala paste has made this one super yummy😋 Recipe posted below.
On my plate🍽
🍚Hot steamed rice
1.Roast corriander seeds(3tbsp), pepper (1tsp), cumin( 1/2 tsp), curry leaves, small onions(5), red chili (6) in a tbsp of sesame oil until nice aroma comes and grind it with some water to make it a thick paste.
2.Soak lemon sized tamarind in hot water for 15 mins and extract it's juice.
3.In a clay pot add mustard seeds(1tsp), fenugreek (1/2 tsp), red chili(2), some curry leaves.
4.Add 12 shallots,garlic(7), green chili(1), rock salt,turmeric and saute it for a while till the onions get transparent.
5.Add ginger garlic paste and saute it until it's raw smell goes off.
6.Add 2 big sized chopped tomatoes, Grounded masala paste and fry it til the raw smell goes off.
7.Add extra water and 2 cup tamarind water and allow it boil for 10 mins. Add extra salt as this stage if needed.
8.Once oil separates add katla or any fish and 1 cup coconut milk to it. Keep it in sim for 5mins or until fish pieces becomes tender. Finally add raw mango pieces if needed.
Meen Kuzhambu is ready.. Garnish it with some curry leaves and serve it with hot steamed rice 🍚
Aaaand I finally have the recipe video for you!
Check it out, and here is the written recipe:
With thanks and recipe credits to @andreaabraham79 for her patience and yummy treat!
Soak lemon sized ball of tamarind for an hour and extract the juice. (Alternatively add some raw mango slices or the seed)
Roughly chop 2 to 3 onions, 2 tomatoes (if adding raw mangoes, add less tomatoes), 1 green chilly (optional) and saute it with little jeera, curry leaves and coriander leaves.
After it comes to room temp, grind n keep aside.
Add oil to pan. Season with mustard and jeera (cumin) seeds and crushed methi (fenugreek) seeds.
Add curry leaves, add the ground paste, add raw mangoes if you like to.
Add 1 to 2 tsp of chilli pwdr, (depending on the chillies you have added for grinding), 1/2 tsp turmeric pwder, 3 tsp of dhaniya (coriander) powder, and fry well.
When oil oozes out, add tamarind water.
Bring to a boil. Now add fish pieces.
Keep for 5 to max 7 mins, depending on the type of fish.
Garnish with fried curry leaves and coriander leaves.
Fish Curry...possibly the tastiest one I've ever had!
It is no secret that fish curry gets an enhanced flavour if cooked in a clay pot. And when stored overnight in it and had the next day... it's heavenly!
This one is a simple but delicious curry that I had the good luck to enjoy thanks a dear cousin
. And since I am keen that all fish-lovers should get to enjoy it, I'll try to make a video of the same and post it soon. 😊
It is ready in a ridiculously short time, and gets over in a ridiculously short time as well...it's so delicious!
Swipe to see the Anchovy (Natholi) fish that was added to get the fish curry tasting so divine.
Keep following @kitchen.rings
for easy, tasty options you can enjoy.
Num banh chok is a Cambodian fish noodle soup made with a broth made of coconut milk, fermented fish paste and lots of herbs. It is often known as “Khmer noodles” and a top favourite amongst the locals.
We had this bowl at a stall in Central Market. It was filled with a fried fish cake sort of thing and a large chunk of flakey white fish (maybe catfish?). The broth was light and not fishy at all. With the addition of banana blossom, water lily stems, mint and basil tossed in, this made a flavourful start to the day! 6/7