Monday, December 3, 2007
Meen Kuzhambu (Fish Gravy)
Well, I guess that this would be considered to be my first "real" post, huh? I think it's only fitting that my first recipe should be dedicated to my mother. Amma has always been my culinary inspiration. She is such an amazing cook and a strong woman. So, what does meen kuzhambu have to do with Amma? Well, it turns out that being crazy about fish runs in our family! My mother loves fish as do her mother and her grandfather. So, you could say that this post is really dedicated to my family, but especially my mother!
What makes this meen kuzhambu really awesome is the flavor that the roasted spices gives it. Truly a delicious treat...!
Ok, let's get started!
2 lb fish, cut and cleaned
Shallots - 3-4
Cherry tomatoes - 1/4 cup
Whole red chillies, as per taste
Whole black pepper (milagu) - 2tsp
Coriander seeds - 2 tbsp
Fennel seeds (sombu) - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind - small lime size
Coconut, grated - 1/4 cup
Fenugreek seeds (methi, vendheyam) - 1/2 tsp
Curry leaves - 2 sprigs
Salt to taste
1. Wash fish with turmeric powder and water. Soak tamarind in small amount of warm water for 15-20 minutes.
2. Cut shallots into medium dice. Cut cherry tomatoes in half.
3. Dry roast coriander seeds, black pepper, fennel, and red chillies until slightly golden and aromatic. Cool and grind into fine powder.
4. Grind grated coconut to paste adding very little water.
5. Heat oil in pan. Add vendheyam and let it brown and splutter. Add curry leaves and shallots. Fry until golden brown.
6. Now, add tamarind juice, ground spice powder, turmeric powder, tomatoes, and salt.
7. Boil until raw smell is gone. Check for salt and add fish pieces gently to simmering gravy.
8. Let cook on medium low heat for 5-7 minutes, add ground coconut paste and turn off.
Enjoy hot and spicy meen kuzhambu with hot rice!