Thursday, August 15, 2013

Chettinad Meen Kozhambu


King fish -250 gms
Small onion -50 gms
Tomato -2nos 

Green chillies- 2 nos 
Garlic - 5 cloves
Turmeric powder – ½ tsp
Tamarind – 1 medium sized lemon 
Curry leaves – 1 spring
Mustard Oil – 2 tbsp

For seasoning: 
Mustard seeds - ½ tsp
Fenugreek seeds – ¼ tsp

To dry roast and grind:
Red chillies - 5nos
Coriander seeds - 2 tsp
Pepper -1tsp
Cumin seeds - 1/2tsp
Fennel seeds – ¼ tsp
Coconut – 3 table spoon


Soak the tamarind in one cup of  water .  After sometime squeeze and extract the juice and keep it aside.

Marinate the fish with Turmeric powder and salt rest it for 30mins

In a panheat oil and season with mustard, Green chillies, fenugreek seeds and curry leaves.

Once it splutters, add chopped onion, tomato, minced garlic with little salt. Saute it until the tomato cooks 

After that add the dry roasted, ground spices, turmeric powder and tamarind water. Allow to boil till the raw smell goes; add fish, once the oil starts floating.

Simmer it for 15 mins 

Adjust the seasoning

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