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.