Meen
kuzambu is the most favourite dish for many people. It is true that the fish
got from river or pond is tastier than the fish got from the sea. In our
native, viral meen is more expensive and has more delicious taste than all
kinds of fishes. We will add pieces of raw mano especially ottu mangai or kili
mookku maangkai in the kuzhambu! The tamarind must be fresh and new [புதுப்புளி].
Small onions and hot chilli powder will enhance the taste! Some people add
ground coconut or coconut milk. But I do not prefer it as the coconut decreases
the spicy taste. The oil must be only gingelly oil. Now it is time to go in to
the kitchen.....!!
FISH
KUZAMBU:
Ingredients:
Fish
peices-10
Tamarind-
a big lime size
Chilli
powder- 1 ¼ tbsp
Turmeric
powder- half tsp
Coriander
powder- 1 ½ tbsp
Salt
to taste
Gingelly
oil- 3 tbsp+1 tsp
Fenugreek
seeds- 1 ½ tsp
Chopped
coriander- 2 tbsp
Curry
leaves- a few
Raw
mango pieces-4
Chopped
small onion- 20
Finely
chopped tomato- half cup
Procedure:
Soak
the tamarind in 2 cups of hot water for half an hour and then extract its thick
juice.
Heat
a pan and pour 3 tbsp of oil.
When
it becomes hot, add the fenugreek seeds.
When
they become golden brown, add the onion with the greens.
Fry
them to golden brown.
Then
add the tomato with the turmeric powder.
Cook
until the tomatoes are mashed finely and the oil floats on top.
Add
the tamarind juice along with the powders and the salt.
When
the kuzhambu starts simmering add the raw mango pieces.
When
they are half-cooked, add the fish pieces carefully.
When
the fishes are cooked and the gravy is slightly thickened to the desired
consistency, reduce the fire in to low and cook for a few minutes.
Pour
the remaining oil on top.
The
mouth watering fish kuzhambu is ready now!!
