மீன் குழம்பு

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!!