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.
Green Chili / Pachai Milagai
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.
Kollu Rasam / Horse gram rasam
Kollu paruppu rasam is normally prepared to treat Cough / Cold at my house. If this is taken with white rice for 2 days when we have cold, the cold will be gone with no traces.
Brinjal Masala Rice / Spicy Kathirikai Sadam
Masala rice turned nice aromatic with less work. Back in my childhood, when my grand father was alive, we used to have this planted in our farms very frequently. I hated brinjal all my life until I got married and started trying out new recipes on my own. I love brinjal these days and love trying variations. In this recipe since I didn’t have small brinjal, i used eggplant.
Carrot Masala Rice / Carrot Sadam
Normally we prepare carrot rice by just making carrot fry and mix them with it. Carrot Masala Rice is prepared with ground masala powders. They taste more aromatic.
Kothavarangai Paruppu Usili / Cluster Beans Channa Usli ( Iyengar )
Cluster beans are good source of lot of vitamins. We used to cook rarely at my houses. I was searching for recipe other than regular fry, found this recipe. We liked it, something different from usual.
