Try this unique aracha meen kuzhambu once, you will tend to prepare it again and again. You can use any type of fish for this kuzhambu and it tastes and smells so good when prepared with Gingely oil. The recipe follows..
Recipe For : 2
Preparation Time : 40 minutes
Ingredients:
Fish - 4 pieces
Small Onion - 4 (If small 6)
Green Chili - 1
Tamarind - a lemon size ball
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp (Vendhayam)
Dry Red Chili - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Curry leaves - few
Cooking oil - 2 tsp
Gingely Oil - 2 tsp
To Saute in oil and Grind:
Small Onion - 8 to 10Tomato - 1
Dry Red Chili - 4
Coriander Seeds - 1/2 tsp (Malli)
Cumin Seeds - 1/2 tsp (Seeragam)
Procedure:
- Peel small onions. If its small use as such. If its big, chop it also into two. Slit Green Chili. Extract juice from tamarind. Saute in oil and grind everything under ' To Saute in oil and grind'. Wash well fish pieces.
- Heat cooking oil and Gingely oil in a pan. You can use full Gingely oil also. When its hot, add mustard seeds and fenugreek seeds.
- When they splutter add dry red chili and slit green chili to it.
- Saute for a second and then add small onions and curry leaves.
- After they turn translucent, add ground masala, salt and turmeric powder.
- Saute till raw flavor of masala goes off and then add tamarind extract.
- Add also enough water and when the curry boils add fish pieces to it.
- Switch off the flame after fish is cooked. Enjoy your fish curry with hot steaming rice.