|Amma's Quick & Easy South Indian fish curry|
Its been some time that I had blogged, been busy with a house shift & I am taking things slow to settle down and I wanted to post one of Amma's fish curry which has been in draft for a while now. This curry is something I long for and she has so many varieties of fish curries that I have already posted recipes - Tamarind fish curry, Coconut fish curry, Mango fish curry and today I am sharing with you a quick & easy fish curry that does not call for any coconut. This is Amma's version of a quick fish curry that is so easy to make, perfectly flavored and is relished with white rice and poriyal. This was our lunch today and I happily clicked pictures to post on my blog ;-). How I wish I lay back and someone cook recipes for my blog :P but trust me this is not the case always. When I am home I make sure to request a list of recipes from Amma so that I can enjoy them and blog them too.
|Meen Kuzhambhu Recipe | Fish curry without coconut|
MEEN KUZHAMBHU RECIPE | INSTANT FISH CURRY RECIPE
Recipe Source - Amma
Serves - 4-5 people
Prep time - 10 mins
Cook time - 10-15 mins
To sauté & grind
Onion - 2 big chopped
Tomato - 3 big chopped
Curry leaves - 1 spring
For the curry
Oil - 2-3 tbsp
Peppercorns - 5-6
Fenugreek seeds - 8 no
Mustard seeds - 1 tsp
Curry leaf - 1 spring, 8 no
Small onions/ Shallots - 6 no
Green chilli - 2, slit
Garlic pods - 3-4 chopped
Tamarind - 1 lemon size ball with 1/2 cup water
Turmeric - 1/4 tsp
Jeera/ cumin powder - 1 tsp
Fish masala powder - 1 tbsp
Coriander powder - 3 tsp
Red chilli powder - 1 tsp
Salt - 1 tsp
Water - 1 cup
King fish - 500 gms / 1/2 kg
1. In a wide pan heat oil and sauté the onions until transparent (around 2-3 minutes) and tip in the chopped tomatoes and curry leaves. Sauté for 3 minutes until mushy and fully cooked.
2. Let this sautéed onions and tomato rest to come to room temperature. Purée them into a thick paste.
3. Add cumin, fish masala, corriander & red chilli powder and mix well set aside.
4. In the same pan, heat oil once hot add in the peppercons, fenugreek seeds, mustard seeds and give it few seconds to splutter, now add in the curry leaves, small onions, green chillli and garlic pod and sauté for 2 minutes.
4. Add in the ground paste with spices, along with salt and let it cook until thick and oil separates from the paste. Cook for about 3-4 minutes to reach this stage in meidum flame.
5. Add one cup water and bring this to a boil, now add in the tamarind pulp cook for 3 minutes undisturbed.
6. Add the washed and cleaned fish pieces and reduce the flame to medium- low cook covered for 3- 4 minutes.
7. check if the fish is cooked and for spices and salt.
8. Garnish with corriander leaves and keep covered for 10-15 minutes for the flavours to develop.
1. Tomato onion base can be made ahead and used for any curry as a base. This works handy and you can even spice this up and store in the refrigerator for upto 3-4 days.
2. Amma used king fish for this recipe, any variety of fish with less bones can be used to make this curry.
3. You could even add 3-4 tbsp of coconut milk or coconut paste to make this curry even rich.
4. Make sure to use freshly chopped garlic its one of those main ingredients to make the perfect fish curry.