MEEN KUZHAMBU

MEEN KUZHAMBU:

INGREDIENTS:

serves - 4 to 5

fish - 1/2 kg(cleaned and cut into medium sized pieces)
small onions(shallots) - 10 to 12(sliced)
tomato - 1 small(finely chopped)
green chilly - 2 small(slitted)
garlic - 3 cloves(chopped into medium pieces)
tamarind juice - from a lemon sized tamarind ball
chilli powder - 1/2 tablespoon
coriander powder - 3 tablespoon
coconut grated - 2 tablespoon(optional)
cumin seeds(seeragam) - 1 teaspoon
fenugreek(vendayam) - 1 teaspoon
pepper corns - 1 teaspoon
mango - 1 small(cut into medium pieces)(optional)
water 1/2 cup
curry leaves - 2 springs
coriander leaves - to garnish(finely chopped)


PROCEDURE:

1. Grind together: half of the onion(ie.,5 to 6 nos),coriander powder,pepper corns and grated coconut by adding some water and keep the paste aside.
2. Place a vessel in the stove and add oil into it. When oil is hot,put cumin seeds,fenugreek and saute for few
    secs.Then add the curry leaves and saute nicely
3. Add the remaining onion,garlic pods and saute well until the onion becomes transparent.
4. Now add the tomato,turmeric powder,chilli powder and saute nicely for a minute.
5. Then add the paste of onion,coriander,pepper and coconut to it. saute for few secs.
6. Add the tamarind juice,salt and water.Mix nicely and let the gravy to boil nicely for 5 to 10 mins.
7. Then add the fish and mango pieces into the gravy. Close the vessel for 10 to 15 mins in medium flame..
8. keep the flame in low for another 5 mins before opening and finally add the coriander leaves ..

serve the Meen kuzhambu with hot rice and fish fry.