Aracha Meen Kuzhambu (Fish Curry)

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 10
Tomato                - 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. 

Gramathu Meen Kuzhambu (Village Style Fish Curry)

I learnt this recipe two years ago from my neighborhood aunty who is an expert in preparing country style dishes.  All her dishes will be unique and it usually gives the feel of eating at my Grandma's house. 

This country style fish kuzhambu differs in many ways from that of our usual Fish kuzhambu. The masala which we are adding to the kulambu, makes it  stand unique and also the fish is roasted and added. Try this fish kulzmbu once and you will fall for it..

Here goes the recipe!!

Recipe For : 2

Preparation Time : 30 minutes + Extra time for Marination

Ingredients:

To Roast and Grind:

Grated Coconut             - 2 tbsp

Small Onion                  - 5

Garlic Pods                    - 2

Fennel Seeds                 - 1/2 tsp (Sombu)

Poppy Seeds                  - 1/4 tsp (Khas-Khas)

For Kuzhambu:

Big Onion              - 1 (small size)

Garlic pods            - 2

Tamarind               - a small lemon size ball

Dry Red Chili        - 1

Turmeric Powder  - 1/4 tsp

Chili Powder         - 1/2 tsp

Coriander Powder - 1/4 tsp (Malli Thool)

Salt                        - As required

Mustard Seeds      - 1/4 tsp (Kadugu)

Fenugreek Seeds   - 1/4 tsp (Vendhayam)

Curry Leaves         - few

Gingely Oil           - 2 tbsp

For Marinating the Fish:

Fish                        - 4 pieces

Salt                         - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Lemon Juice           - 1 tsp

Procedure:

• Marinate Fish with the things mentioned in 'For Marinating the Fish' . Marinate the fish for about an hour and after that shallow fry it in oil.
• Peel small onions and garlic. If they are very big, chop them also into two. If its small use as such. Chop Big onion finely. Extract juice from tamarind.
• Roast and grind everything under ' To Roast and Grind' in oil. Add little oil to a pan. Add fennel seeds and poppy seeds to it. When they splutter add small onions, and half of the garlic. Saute it for some time and then switch off the flame and add Grated coconut to the pan. Coconut will cook on the pan heat itself. Grind to a smooth paste after everything cools off.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds. When they splutter add chopped onions ,garlic and Dry Red Chili to it.
• After the onions are translucent, add in salt and all powders. 
• Saute for a minute, and then add Tamarind juice.
• Add enough water. cover with a lid and cook the kuzhambu well. After the kuzhmbu leaves oil in the sides of the pan, add fried fish to the kuzhambu and switch off the flame..
• After 10 minutes,  kuzhambu is ready to serve!! Enjoy your Gramathu Meen Kuzahmbu!!! 

Fish Balchao Curry

Fish Balchao Curry

Balchao is a Goan style curry. We can also call it as Pickle curry. A Goa style fish pickle curry. A must try curry for those who got bored of regular Fish kulambu..

 You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'. 

Here is the appetizing fish curry..

 

Ingredients: 

For the Gravy:

Fish                               - 2 pieces

Big Onion                     - 1

Ginger-Garlic Paste      - 2 tsp

Tomato                         - 1

Green Chili                   - 1

Turmeric Powder         - 1/4 tsp

Chili Powder                - 1/4 tsp

Salt                               - As required

Sugar                            - a pinch

Oil                                - As required

To Grind:

Red Chilies soaked in Vinegar     - 2

Whole Garam Masala                   - Each 1

Pepper                                           - 6 or 8

Mustard Seeds                              - 1/4 tsp

Cumin Seeds                                 - 1/4 tsp

Tamarind                                       - 1 tsp

Vinegar                                          - 1 tsp

Procedure:

• Wash and chop only the flesh portion of fish. Take enough salt,turmeric powder, chili powder for the fish in a bowl and add little oil . Make it a paste and marinate the fish portions in it for a n hour. After that shallow fry them in oil in a pan and take it out.
• Grind everything under 'To Grind'. Soak red chilies in vinegar for 10 minute and grind it along.
• Chop finely Big onions and tomatoes. Slit Green chili.
• Heat oil in  the same pan in which you fried fish.
• Add chopped onions to it. When its translucent, add Ginger- Garlic paste. 
• After the raw flavor goes off, add chopped tomatoes.
• Add enough salt and turmeric powder to the pan and cover with a lid.
• After both onions and tomatoes are cooked, add masala. 
• Add enough  water and cook the gravy. Add a pinch of sugar also. It increases taste of the curry.
• Once the gravy is done you can see oil leaving sides of the pan. Add fried fish and switch off the flame.
• Leave the curry untouched for some time. Enjoy your curry with hot steaming rice.