MEEN KULAMBU

Ingredients-1:

To grind:

1 no Onion
4 nos Curry leaves
2 tsp Black peppercorns
1 tsp Cumin seeds

Ingredients-2

1 cup Tomato (finely chopped or crushed)
¼ cup Tamrind juice (or thick store bought pulp 1/4 tsp)
1 pinch Sugar
¼ tsp Turmeric powder
1 tsp Red chilli powder
3 tsp Corrainder /dhania powder
1 tsp Salt


Ingredients-3

2 nos Onion (diced)
2 nos Fish fillets (cut into pieces)
4 nos Curry leaves
3 clove Garlic (crushed)
1 no Green chilli
4 tbsp Oil
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Asafoetida powder

Method:

Grind all ingredients from table-1 and keep aside. In a bowl mix all ingredients from table-2 along with the ground masala. This is the basic sauce which we use to cook fish. Take a large sauce pan, heat oil , splutter mustard , cumin and curry leaves. Add asafoetida powder to it and saute onion along with green chilli and garlic until they turn golden.

Now add the prepared basic sauce to this and bring it to a boil and reduce to simmer. Add the fish at this stage, close with a lid and let cook for 10 minutes on low flame. Garnish with fresh curry leaves and serve hot with rice and pappadam.

Notes

Use sesame oil to enhance taste.

Using fresh curry leaves makes it real tastier.

A day old meen kuzhambu tastes very good.