It had been a long while since I posted non-veg recipes. Its not that we don't have (obviously we have 'em on weekends) but somehow I'm missing to get snaps of the dishes I make. This weekend we made Viral Meen (Butter fish) kuzhambu. We got to know about a fresh fish market here recently and got these delicious fish there.
Ingredients:
Cleaned and sliced Butter fish
Tamarind juice - 2 cups
Red Chilly powder - 1 1/2 tsp
Corainder powder - 1 tsp
Curry leaves - a bunch
Oil - 2 tbsp
Fenugreek-1/2 tsp(optional)
Mustard seeds - 1 tsp
salt
To coarsely grind:
Onions - 1
Tomatoes -2
Garlic pods - 4
Cumin seeds - 1 tsp
Black Pepper- 1 tsp
Procedure:
2. Heat oil in a pan and add Mustard seeds
3. After they splutter, add curry leaves and fenugreek seeds. To this add the grounded mix and saute them well for 2 mins
4. Meanwhile mix the salt,chilly powder and coriander powder to the tamarind juice. Add this mix to the pan and mix well. Check for salt and spice and add chilly powder or tamarind juice according to your taste. Let this be watery as it will thicken as it boils
5. Cover it with a lid and let it boil for 10 minutes. Now check the consistency and if it is little watery, but not too runny add the fish pieces.
6. Let this boil for 2 minutes or until fish is cooked (Fish gets cooked fast). Make sure not to boil too much after adding fish as it makes the fish to break.
7. Let it sit for atleast 1-2 hrs before serving to get the perfect taste.Serve with warm rice.
Fish kuzhambu is a traditional TamilNadu spice & sour gravy made of tamarind and chilly powder with fish as its main ingredient. Almost most fishes can be added for kuzhambu and each one will give u a different taste. And the smaller variety fishes are more suitable for this kuzhambu than the larger ones. We can even make it with frozen fish fillets, but I always like the taste of whole fish with bones(am drooling wen I write this). It will take a little while for the gravy to absorb the flavor of fish (vice-versa too) and it always taste better after 2 hrs or even the next day.
Our Sunday meal was very filling with Viral meen kuzhambu, Vancharam varuval(king fish fry) and Boiled Egg.
Ingredients:
Cleaned and sliced Butter fish
Tamarind juice - 2 cups
Red Chilly powder - 1 1/2 tsp
Corainder powder - 1 tsp
Curry leaves - a bunch
Oil - 2 tbsp
Fenugreek-1/2 tsp(optional)
Mustard seeds - 1 tsp
salt
Onions - 1
Tomatoes -2
Garlic pods - 4
Cumin seeds - 1 tsp
Black Pepper- 1 tsp
Procedure:
1. Coarsely grind the ingredients to be grounded. Don't blend it to a paste. We should see the onions and peppers.
2. Heat oil in a pan and add Mustard seeds
3. After they splutter, add curry leaves and fenugreek seeds. To this add the grounded mix and saute them well for 2 mins4. Meanwhile mix the salt,chilly powder and coriander powder to the tamarind juice. Add this mix to the pan and mix well. Check for salt and spice and add chilly powder or tamarind juice according to your taste. Let this be watery as it will thicken as it boils
5. Cover it with a lid and let it boil for 10 minutes. Now check the consistency and if it is little watery, but not too runny add the fish pieces.
6. Let this boil for 2 minutes or until fish is cooked (Fish gets cooked fast). Make sure not to boil too much after adding fish as it makes the fish to break.
7. Let it sit for atleast 1-2 hrs before serving to get the perfect taste.Serve with warm rice.
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