Wednesday, April 16, 2014

Thengai Paal Meen Kuzhambhu / Fish Curry with Coconut milk

I have never been a big fan of seafood, except for crab. Thats the main reason that you don't see that much seafood related dishes in the blog. However I have started cooking fish these days for the sake of pappu. Amma generally makes fish curry with coconut and thats how I know fish. But my MIL makes a version wherein she never uses coconut. Its just lots of tamarind and loads of pearl onions. I took a liking to that curry right from day one and I make it occasionally at home.

This is a hybrid version of my MILs fish curry. I had some coconut milk on hand which I added in the end, allowed the curry to come to a boil and viola I got a tasty curry with a very mild flavor of coconut. The coconut masks the overpowering taste of the tamarind and gives a not-too-much creaminess and sweetness to the curry. On the whole it sure is a winner to me.


~*What U Need*~
Fish - 250 gms
Shallots/Pearl onions - 12
Tomato - 1 medium
Garlic pods - 4
Turmeric powder - 1/4 tsp
Red Chilli powder - 1.5 tsp
Coriander powder - 1.5 tsp
Fish curry powder/sambar powder - 1 tsp(optional)
Thick Coconut milk - 1/2 cup
Salt - as required
Gingelly Oil - 3 tbsp
Tamarind - 1 lemon sized ball soaked in 1/4 cup water
Salt - to season

To grind to a fine paste:
Cumin seeds - 1/2 tsp
Peppercorns - 1/2 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Shallots - 5
Garlic - 3

To season:
Fenugreek seeds - 1/4 tsp
Mustard seeds+Urud Dal - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 1 sprig

How I Made it:
Marinate the fish with salt, turmeric powder for 30 mins. In a kadai, add oil and when hot add the 'To Season' ingredients and fry well. Add chopped garlic pods and saute them for a minute. Add the chopped shallots and fry till golden brown.

Add the spice powders and fry for 5 mins. Add the ground paste and fry till the raw smell goes off. Then add tomato and saute till the oil oozes out. Now pour the tamarind extract and bring to a boil.

In low flame keep boiling till the oil separates and the curry reaches the desired consistency. Add a sprig of curry leaves and the fish pieces. Cook for few mins and then add the thick coconut milk. Cook for 1-2 mins and remove from flame.


Serve hot with white rice!!!

So thats it Folks...
With Love,

Signs off!!!

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16 comments:

  1. Droolworthy fish curry, very well goes with steamed rice.

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  2. always love the addition of coocnut milk to fish curry, so beautifully presented dear.

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  3. My mom makes meen kulambhu like ur mom .This version is diff with coconut milk nd looks more yummy

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  4. Love the Meen Curry with Coconut milk, yummy with plain rice n pickle :)

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  5. Curry looks so yum,makes me hungry

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  6. My mom's version dear!!!! Your fish curry looks damn delicious

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  7. Very inviting fish curry, love to add coconut milk in my fish curry, feel like inviting myself to ur place..

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  8. elegantly presented who can resist this

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  9. I cant eat this but looking fabulous vimi

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  10. Even aftr having hesvy dinner ,tempting to have it.awesome presentation too :)

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  11. I love this specific picture . I was drooling ,when you first posted in FB. Love the curry too.

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  12. wow nice blog...oosome receipes.. I will try it soon.
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