Meen Kulambu


Fixings - 1 

 Coconut (ground) - 1/4 container 

 Pearl Onions - 4-5 

 Garlic Cloves - 3 

 Curry leaves - 4 takes off 

 Red nippy - 3 

 Cumin seeds - 1 tsp 

 Fixings - 2 

 Fish filets - 2 (cut into pieces) 

 Tomato - 1 (diced or pulverized) 

 Tamarind juice - ¼ container 

 Turmeric powder - ¼ tsp 

 Nippy powder - 1 tsp 

 Coriander powder-1 tbsp 

 Curry leaves - 4 

 Green crisp - 1 

 Mustard - ¼ tsp 

 Oil - 2 tbsp 

 Fenugreek Seeds - ¼ tsp 

 Asafoetida powder - ¼ tsp 

 Salt - to taste 

 Cilantro/Coriander leaves - for trimming 

 Strategy 

  1. Take a skillet and warmth some oil in it. Presently broil every one of the fixings from group 1. 
  2. Once the smell begins coming, expel it from flame and let it cool. After it cools, grind everything together with some water to frame a fine glue and keep aside. 
  3. Presently take a mud pot or profound vessel, warm some oil, splutter mustard, fenugreek seeds and curry takes off. 
  4. Presently include the tamarind juice,chilly powder, coriander powder, turmeric powder, tomatoes, salt, asafoetida powder alongside the ground masala and heat it to the point of boiling. Include the fish filets, cover and cook for 10 minutes on low-medium fire. The fish filets are cooked when they get to be misty and delicate. 
  5. Trim with crisp curry leaves, cilantro and split green nippy and serve hot. 


Tips 

  • Part drumstick and bits of crude mango can be included alongside fish filets. 


  • For expanding the flavor, let the fish curry stew in a low fire for 15-20 minutes. Give it a chance to rest for 2 hours before serving. This will empower every one of the juices to be retained into the fish pieces.