Monday, 30 April 2012

Meen Kozhambu

Meen Kozhambu

400 Grams Fish - Cut into pieces and apply haldi and salt . After 10 minutes stir fry to seal ( semi cooked , say 2 minutes ). I prefer to add semi cooked to the gravy rather than let the fish cook in the gravy , which I believe is the traditional method .

Grind to a fine paste :

15 Red Chilies.
2 Tablespoons Roasted Corriander Seeds.
1 Teaspoon Poppy Seeds.
1 Teaspoon Fennel Seeds.
1/2 Teaspoon Mustard Seeds.
1/2 Teaspoon Black Gram Dal.
1/2 Teaspoon Fenugreek Seeds.

Seasoning :

20 Sambar Onions cut into 2.
1 Tomato Chopped.
Curry Leaves.
1 Tablespoon Imli Paste.
Salt.
Coconut Milk ( 1 coconut )

In a wok heat oil and fry the paste items for 2-3 minutes then add the onions , tomatoes and curry leaves . Cook covered till oil separates and tomato/onions are limp . Slowly keep adding coconut milk . Simmer covered 5-7 minutes then add the fish . Cook 3-4 minutes for the fish to cook and flavors to blend into the fish . The fish gravy is thick and eaten with rice .

Delicious !

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