MEEN KULAMBU

Meen kulambu is a gravy which has a tanginess of tamarind liquid immersed in the freshly grounded paste and fish. This is the first non veg recipe which I am posting in my blog. Having grown up in the southern side of tamilnadu most of my dishes was fish-based.

This is a madurai style where the masala is grounded freshly, the aroma of the kulambu fills the house once the gingely oil is poured on the boiling gravy. Given pictorial steps to make your cooking easy. Fish lovers try this awesome lip smacking gravy.

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PREPARATION TIME: 5 mins

COOKING TIME: 20 mins

TOTAL TIME: 25 mins

SERVES: 4

INGREDIENTS:

Dry red chilli - 12 pcs

Small onion - 8-10 pcs

Jeera - 3 tsp

Grated Coconut - 2 tbsp

Velai meen (Emperor fish) - 6 pcs

Tamarind - 1/2 tsp

Gingely oil

Turmeric powder - 1/4 tsp

Salt - 1 tbsp

METHOD:

1. Allow tamarind to soak in water for 15 minutes to get a paste out of it.

2. Clean and wash the fish.

3. Grind dry red chilli, jeera and grated coconut in mixer to fine paste.

4. Give a pus mode to onion.

5. Take the paste and onion in a saucepan. Add the tamarind paste, turmeric powder, salt and add enough water to it.

6. Once it comes to boil add the fish pieces and allow to come to boil.

7. When fish boils up pour gingerly oil.

8. When the oil gets blended by boiling simmer it for 15 mins. This allows the oil to ooze out, at this stage you can off the stove.

Serve hot with rice.

PICTORIAL:

Ur ingredients.

Make a paste of red chilli, coconut, jeera and onion.

In the saucepan add the prepared paste, tamarind paste, turmeric powder and salt. Add enough water. Keep in stove.

Once it bubbles up add the fish to it.

Fish gets immersed in the water and bubbles up at this time add gingerly oil to it.

Once oil gets blended simmer for 15 mins.

Allow oil to ooze out and off the stove.

Serve hot with rice.

TIPS:

• Gingely oil enhances the flavour of the dish.

• For a piece of fish take 2 red chilli as count. This goes for any fish.