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.
