Village style meen kulambu / Traditional fish curry in manchatti
Village style meen kulambu / Traditional fish curry in manchatti
This is a traditional village style meen kulambu which has an authentic taste that too if done in manchatti. Of course cooking meen kulambu in manchatti is quite a good option to get that exquisite flavour and aroma. I have not used any coconut to make this fish curry but with all the other spices in moderation. Usually fish curry tastes super delicious when you make it the previous day and have it the next day. Just try its totally divine. I always add a bit of jaggery for all the tamarind based dishes for balance of taste. You can use any variety of fish you get and like here I have used pomfret variety fish. Always try to select fresh variety fish as possible so that the whole dish taste comes out so refreshing
and elegant. We in our home we like the Kuzhambu to be thin so I always keep it like that but you can make it thick as per your liking. Roasting the spices to perfection is the key for a successful fish kulambu.Always use gingelly oil for meen kulambu which brings out the flavour of meen kulambu. Do try this village style meen kulambu for sure serve with hot rice and enjoy.
watch on youtube;
More recipes;
Amritsari fish fry recipe / crispy fried fish(restaurant style)
valaipoo kulambu recipe /saiva meen kuzhambu
Village style meen kulambu / Traditional fish curry in manchatti
INGREDIENTS:
Pomfretfish/vaval(any fish) – 250 gms
Tamarind extract from
small lemon sized ball
Salt as per need
Turmeric powder – 1 tsp+1/4 tsp
Gingelly oil/Nallennai – 4-5 tbsp+1 tbsp
Mustard seeds – 1 tsp
Chilli powder – 1 tsp
Fenugreek seeds/vendhyam – 1/2 tsp
Some curry leaves
To make masala:
Small onions – one big handful
Garlic cloves – 9 -10
Seeragam/jeera – 1tsp
Pepper – 11/2 tbsp
Dried red chillies – 7-8
Some curry leaves
Dhania/coriander seeds – 1 tbsp
Some chopped coriander leaves
METHOD:
1.Clean fish marinate with little salt and turmeric keep.
2.Keep kadai add little oil add ingredients for the masala to fry nicely till nice aroma comes out.
3.Take out grind smoothly by adding water and mix this with squeezed tamarind extract with turmeric powder.
4.Bring to required consistency and keep ready.
5.Keep manchatti add oil make mustard to splutter with fenugreek seeds with curry leaves,add chillipowder and stir.
6.Add masala mix and bring to boil with needed salt and jaggery.
7.When it boils add fish and let it boil for 5 minutes.
8.Switch off add chopped coriander and serve with hot rice.
Village style meen kulambu / Traditional fish curry in manchatti
Ingredients
- Pomfretfish/vaval(any fish) - 250 gms
- Tamarind extract from
small lemon sized ball
- Salt as per need
- Turmeric powder - 1 tsp+1/4 tsp
- Gingelly oil/Nallennai - 4-5 tbsp+1 tbsp
- Mustard seeds - 1 tsp
- Chilli powder - 1 tsp
- Fenugreek seeds/vendhyam - 1/2 tsp
- Some curry leaves
To make masala:
- Small onions - one big handful
- Garlic cloves - 9 -10
- Seeragam/jeera - 1tsp
- Pepper - 11/2 tbsp
- Dried red chillies - 7-8
- Some curry leaves
- Dhania/coriander seeds - 1 tbsp
- Some chopped coriander leaves
Instructions
- Clean fish marinate with little salt and turmeric keep.2.Keep kadai add little oil add ingredients for the masala to fry nicely till nice aroma comes out.3.Take out grind smoothly by adding water and mix this with squeezed tamarind extract with turmeric powder.4.Bring to required consistency and keep ready.5.Keep manchatti add oil make mustard to splutter with fenugreek seeds with curry leaves.6.Add chilli mpowder stir.7.Add masala mix and bring to boil with needed salt and jaggery.8.When it boils add fish and let it boil for 5 minutes.9.Switch off add chopped coriander and serve with hot rice.
Notes
- You can use any type of fish to make this meen Kuzhambu.
- Adding jaggery is optional.
- Make the consistency as you like I made it as thin gravy.