Another version of mixed Vegetable biriyani prepared at our houses in Tamilnadu.
Coriander Leaves / Kothamalli Thalai
Chana Methi Masala / Pattani Vendhayakeerai Masala
My go to recipe for cooking fenugreek leaves for chapathi sides. Chickpea and methi together tastes yummy in this recipe. I sometimes use green channa instead of dry.
Poori Masala / Poori & Urulaikilangu Masala
Any one from Tamilnadu can tell us how famous poori and potato masalas are at our places. Many of the parties will have it for sure. I love them a lot, when I see the puffed up poori I will be tempted to eat 2 more than usual.
Muttai Thokku / Egg Thokku
Egg is rich in protein. Doctor suggests to eat a egg per day. If any one is dieting, a boiled egg an be taken for breakfast. since egg is rich in protein it takes lot of time to digest and makes us not to starve till lunch. A simple egg thokku prepared in tomato.
Chettinad Muttai Kuzhambu / Egg Curry
Chettinadu dishes are very famous for it’s spiciness and aroma. I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy.
Coconut Rice / Thengai Sadam
I remember my school days when ever I cook variety rices, since my mom used to pack them for our lunch box. But they cannot be cooked and carried for long trips, as the coconut kept in room temperature for more than a day it becomes rotten. They can be packed for long trips if it’s consumed in the same day. Some people add ghee to the rice and some add milk to it to enhance the taste. I didn’t add any of these. This is my mom’s version.
Andhra Fish Curry Spicy / Meen Kulambu
Many of us like fish gravy, I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!
Andhra Fish Curry Spicy / Meen Kulambu
Author:
Ingredients
- For Marination :
- Cat Fish/ Tilapia – 1/2 kg
- Turmeric – 1/2 tsp
- Salt – 1/2 tsp
- For Gravy :
- Tamarind – 1 big lemon size
- Sesame Oil – 3 tsp
- Mustard – 1 tsp
- Cumin – 1 tsp
- Fenugreek – 1/4 tsp
- Red Chili – 5 nos
- Green Chili – 5 nos
- Curry Leaves – 1 strand
- Onion – 3 nos
- Fresh Ginger Garlic Paste – 3 tsp
- Tomato – 3 nos
- Red Chili Powder – 2tsp
- Coriander Powder – 2 tsp
- Turmeric – 1/2 tsp
- Salt – to taste
- Coriander Leaves – 2 stks
- Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Instructions
PREP:
- Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
- Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
- Chop the onions and tomatoes.
COOKING:
- In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
- Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
TIPS:
- Add raw mango to get added taste.
- Instead of fenugreek seed add fenugreek powder at the end.
Notes
Serve with white rice, plain dosa, chapathi.