Tangy Fish curry/Kuzhumbu/Meen kuzhumbu recipe

Curry is a dish originating in the cuisine of indian sub continent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with coconut, tamarind and fresh grounded masala. According to our wishes can add vegetables, fish, prawns, crab etc., Here we are going see about tangy fish curry.

Serves: 4-5

Prepe time : 10mins     Cooking Time : 30 mins

Ingredients :

Tamarind : 2 medium lemon size Tamarind

Fish : 1o pieces (any kind of fish as your wish)

Onion : 1 finely chopped

Tomato : 3 Finely chopped

Kuzhumbu milagai powder : 5 -6 tsp

Salt to taste

Tumeric powder : 1tsp

To Tempering :

Mustard seed : 1 tsp

cumin seed : 1 tsp

Methi Seed : 1/4 tsp

Sesame Oil : 1/4 cup

Method:

  1. Soak tamarind in hot water for 10mins. Then start with chopping work.
  2. Take mud pan or sauce, pour oil. Once heated, add tempering agents into it, wait to crack. Then add chopped onion.20161218_112916
  3. After it turns golden brown, add tomatoes. In this time take water from tamarind pulp. filter it wihout dirt. Add salt and kuzhumbu milagai powder, turmeric mix well. Once tomatoes got mushy, add tamarind water in to that.20161218_115656.jpg

4. Give a nice boil upto oil separates or bloat on top.  Add cleaned and washed fish into it and keep in low heat, Cook for 5mins .

20161218_130514.jpg

Notes:

  1. If u dont have kuzhumbu milagai powder, u can add 2 tsp Red chilly powder and 1 tsp Coriander powder, 1/2 tsp pepper powder.
  2. Soaking tamarind in hot water will give more tamarind water.
  3. Tamarind water should be thick. Otherwise it will take long time to take to form of curry/kuzhumu.
  4. If u like to add more tomatoes, u can. Reduce size of tamarind accordingly.
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