Ingredients Fish (known to be good for gravy)-1/2 kg Small onion-20 Garlic-15 pods Chilly powder -1 spoon or kuzhambu milagai thool-2 spoons Coriander powder-2 tablespoons Tomato-1 Curry leaf- little Tamarind-gooseberry size(double the quantity you use for sambar) First marinate the fish with Chilly powder-1 teaspoon Turmeric powder-1/2 teaspoon Lemon juice-1 teaspoon Salt-1 teaspoon Keep the fish marinated for 1 to 2 hours. Procedure Soak the tamarind and required salt in 3 to 4 cups of water. Keep a flat bottom kadai in the stove. Pour 2 to 3 spoons of oil(gingelly oil if available will be the best).Season with Fennel seeds-1 teaspoon Fenugreek seeds-1/2 teaspoon Curry leaf-little Addthe minced onion, garlic and tomato and sauté well for 3 minutes. Now add the tamarind water. Add the chilly powder and coriander powder also and wait till the mixture boils.
Transcript
IngredientsFish (known to be good for gravy)-1/2 kgSmall onion-20Garlic-15 podsChilly powder -1 spoon or kuzhambu milagai thool-2 spoonsCoriander powder-2 tablespoonsTomato-1Curry leaf- littleTamarind-gooseberry size(double the quantity you use for sambar)
First marinate the fish withChilly powder-1 teaspoonTurmeric powder-1/2 teaspoonLemon juice-1 teaspoonSalt-1 teaspoonKeep the fish marinated for 1 to 2 hours.
ProcedureSoak the tamarind and required salt in 3 to 4 cups of water. Keep a flat bottom kadai in the stove. Pour 2 to 3 spoons of oil(gingelly oil if available will be the best).Season withFennel seeds-1 teaspoonFenugreek seeds-1/2 teaspoonCurry leaf-littleAddthe minced onion, garlic and tomato and sauté well for 3 minutes. Now add the tamarind water. Add the chilly powder and coriander powder also and wait till the mixture boils. Once it starts boiling keep the stove in sim and allow the curry to cook in low fire for 10 to 12 minutes till the gravy has reduced to half. Now slowly add the fish one by one in such a way that all the pieces stay aloof. Once the fish is added, you will find the gravy becoming watery. Increase the flame a little and cook for 5 more minutes. Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is for the fish to get the taste of the gravy) .It is always better not to transfer the contents to another vessel since the fishes are likely to break while transferring.
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Viki's Kitchen. A place for authentic Indian cuisines especially Tamil food along with some of my cheerful memories.This BlogThis Blog
Top of FormBottom of FormSaturday, February 27, 2010Vaaval meen kulambu Buying fish from market can be a very pleasant experience, if you seriously love seafood. In my hometown we prepare the fish kuzhambu in earthenware, which yields a native flavor. Nothing can beat a meen kulambu prepared in clay vessel. Love to remember the way hubby and myself searched for this earthenware vessel to make the fish curry in Madras:)
Before marriage I used to go with my Anna (elder brother) to buy fish. Even though anna is a physician, he loves to do grocery shopping (see, its in the genetics...hi..hi). So he would enjoy chatting with the vendor , but never bargains (I am good at bargaining though). He is crazy for crab and shrimp along with all the sea food. That's what makes me love him more. He likes my cuisines very much and always say lovely words about it to all he know....I am not sure , if I cook that good , but his encouragement makes me to do better:) There were days , when he would come home to taste my fish kulambu even at odd hours and drive back home. Even that slightest thought makes me feel home sick.....so, lets go to vaawal meen kulambu now:)
I prepared this curry using pomfret fish. We can use any fish for this recipe.
English names: silver pomfret fish / pompano fishTamil names: vaaval meen, vowval meen, vellai vawal
Method:wash the fish and remove all the fins and scales by a knife.Then slice it into big chunks.Apply little turmeric powder over the fish and keep aside.
Extract juice from tamarind and add chilli powder, coriander powder, pinch of turmeric powder, salt and mix well.Keep aside.
Heat the sesame oil in vessel. (Fish curry prepared in earthen vessel tastes good).Add mustard and fenugreek seeds. After the mustard seeds crackle add the curry leaves .
Then add chopped tomato and saute till oil separates.Add tamarind juice mixture and let it boil for 5 minutes.Then add the finely ground coconut-onion paste.Immediately after this starts boiling add the fish pieces.cover the vessel and simmer the heat.
Keep the curry gets cooked in simmer heat for 15 minutes.DO NOT stir the curry after adding the fish, otherwise you may end up with broken pieces.Then put off fire.Garnish with chopped green chillies and curry leaves.
Serving suggestions:Serve hot with rice , chapathi or Idly or dosai .Deep fried fish, omelet ,ripe mango are good side dishes along with meen kuzhambu and rice. POSTED BY VIKI'S KITCHEN AT 4:10 PM LABELS: INDIAN FISH KUZHAMBU , TAMIL NADU FISH CURRY , TIRUCHENDUR MEEN KULAMBU , VAAVAL MEEN KULAMBU 22 comments:
Hamaree Rasoi said... The fish with gravy looks so yummmmmy....pomphret is my favourite fish. Wouls definitely try preparing it very soon.
Deepa Saturday, February 27, 2010 8:18:00 PM
Nandini said... This kuzhambu makes me nostalgic too! I eat this every Sunday in my school days and refreshes my memories! Yummy! I'm drooling! Saturday, February 27, 2010 8:41:00 PM
Sailaja Damodaran said... Yummy with hot rice.............. Saturday, February 27, 2010 9:58:00 PM
Priya said... Slurppp, my favourite fish, am a diehard fan of this fish fry..delicious kuzhambu Viki!! Sunday, February 28, 2010 3:36:00 AM
Cool Lassi(e) said... Kuzhambhu looks awesome. Yes, I agree that fish looks and tastes great when made in earthern-ware! Sunday, February 28, 2010 4:01:00 AM
Ushnish Ghosh said... Dear vikiHa ha Nice to see that you are all praise for your SOMEONE ( like me) .Hanging around the fish market ..all fish vendors are my friends, they offer me tea before we get down to business...they will pick up the right fish...they will discount the price on their own...but I know if you bargain hard and reduce price , you get 900 gms instead of 1 kg. They always satisfy the ego of a bargainer. My wife is a hard bargainer...and i just look the other way when she gets into bargain mode..ha ha I love this southern fish curry...and have strated making southern fish recipes.As soon as i am back, i will make this one...book marking itHappy holi and let all the evil forces stay away from you and family. Sunday, February 28, 2010 12:00:00 PM
Viki's Kitchen said... Deepa: Pomfret is a wonderful fish and won't disappoint us anytime:)
Nandhini:Oh, thanks dear. In my dad's home also we do it on weekends..esp the Saturdays:)
Sailaja: Thanks for liking it dear. Yes, rice and meen kulambu...mmm..mouthwatering combo:)
Priya: Thanks dear.
cool lassie: well said dear, fish curry in earthenware is the best always. Sunday, February 28, 2010 12:18:00 PM
Viki's Kitchen said... Thanks Ushnish. My brother and hubby too says the same for bargaining with fish vendors....yeah, we get lesser fish for lesser price and they take care that the customer
always wins:)Happy holi.Thanks for the kind words and blessings sir. Sunday, February 28, 2010 12:21:00 PM
Gita said... Hi Viki, very sweet post dear...nice to read about your fond memories :) I am drooling over that yummy kuzumbu...you know how much I love this right :) Sunday, February 28, 2010 2:36:00 PM
Gulmohar said... I couldn't agree with you more on the earthen pot :-)..I reallly miss one here :( This looks wonderful ! Sunday, February 28, 2010 7:58:00 PM
Shama Nagarajan said... i love any recipe with fish..yummy pomfret curry Monday, March 01, 2010 6:57:00 AM
Balakrishna Saraswathy said... Looks so yummy and delicious Viki:) Monday, March 01, 2010 7:26:00 AM
Babli said... Wish you and your family a very Happy Holi.Fish kulambu looks delicious and tempting. Monday, March 01, 2010 10:06:00 AM
Ramya Vijaykumar said... Wow the kulambu looks very tempting Viki... I love to shop for fish unlike any other meat... For some reason I love to visit the chinese market for those fresh ones, the fresh ones make a great kulambu!!!
VIKI'S KITCHEN NJ, UNITED STATES Viki's kitchen is my attempt to bring out the authentic cuisines of India. Dedicating this blog to my mom, who lives with me through her thoughts and memories always. VIEW MY COMPLETE PROFILE
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