Monday, September 12, 2011
meen Kozhumbu
- Shallots – 1 cup (or 1 large red onion)
- Coconut – ½ a coconut
- Tamarind – lemon size
- Tomato – 1
- Corriander powder – 4 Tbsp
- Chilli powder – 2 Tbsp
- Turmeric powder – ½ tsp
- Salt
- Fish – 750 gms
- Fenugreek seeds
- Curry Leaves
- Sesame oil – 3 tbsp
Peel and chop the onions except 6 of the small onions. Is using a big onion chop it to medium size and reserve ¼th of them. Grind the coconut, tomato and the reserved onions to a fine paste. To this add the powders and grind again. Extract the tamarind juice and mix it with the ground paste. Clean the fish and rub it with turmeric powder and salt. Heat 2 Tbsp of sesame oil in a pan. Any oil can be used, in Tamil Nadu sesame oil is used to get a unique flavour. When the oil is hot add the fenugreek seeds (this gives a wonderful aroma) and add the curry leaves and onions and fry until the onions turns colour. Then add the ground paste with some water. This has to bubble of for atleast 20 mins. Use more water if the curry is thick. Then add the fish of your choice. King Fish goes very well for this recipe. Cook the curry till the fish is cooked. Pour over the remaining sesame oil on the curry and close it with a lid and enjoy. I have tried some other fish curry recipes as well, but none is as good as this one. The Kuzhambu taste even better the next day.