This is my MOM's style of making Fish Gravy or Meen Kuzhambu.Love this a lot and never got a chance to prepare it in recent times.MK always wanted it to be prepared in his Mom's style and will opt for rasam if I say I would prepare this. So days went by without me tasting this wonderful dish. But last week I told him that I wanted to blog about this and he finally agreed. The ultimate result was,he liked it so much and had it the next day too, with dosas. He asked me to prepare it again this week. So I was extremely happy and showing off about my Mom's recipe.
Also this was the first time I tried Salmon and it tasted real good better than the Tilapia I was eating all these years. It has a totally different taste than the other Fish Gravy I had already posted here.but both tastes equally good.
This dish makes its way to my own event Celebrating Mom.
This Fish Gravy is being featured in the Indian Cuisine Feature post at Lisa's blog Korean American Mommy
Fish (suitable for gravy) - 1lb
Pearl Onion - 20 no
Tomato - 2 no
Ginger - 2 pieces
Garlic cloves - 10 no
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Tamarind - Lemon size
Coconut milk - 1/2 cup
Salt - for taste
Gingely Oil - 4 tsp
Mustard - 1/2 tsp
Fenugreek - 1/2 tsp
Asafoetida - a pinch
- Clean and cut the fish into medium size pieces.
- Finely chop pearl onions and tomato.
- Chop and crush garlic and ginger.
- Soak the tamarind in water for about and extract juice and keep aside
- Place kadai, pour oil, add mustard, fenugreek, asafoetida in medium flame.
- Next add ginger, garlic and saute in low flame until the mix turns golden brown.
- Add onion and curry leaves and saute until onion turns translucent.
- Now add the chopped tomato and saute well until comes oil separates.
- Add chilly powder,turmeric powder,coriander powder,salt and saute well.
- Next add tamarind extract, required water and allow the gravy to boil until raw smell goes away.
- Now add the fish pieces and allow the gravy to boil for around 15 min until oil comes out in closed state.
- Add coconut milk, allow it to boil for additional 5 minutes.
- Garnish with finely chopped coriander leaves and serve hot with rice.
- One more tip is it would be great to have the gravy after 2 or 3 hrs after preparing it. The fish would have soaked well in the gravy and will taste great
- Normally fish gravy has to be spicy and tangy so add spices according to your taste.