Friday, April 25, 2014

Salem Fish Curry - சேலம் மீன் குழம்பு - A guest post from my friend " Geetha Achal"

        Today's Guest post is given ,by my friend and blogger " Geetha Achal" of "En Samayal Araiyil" . Our friendship started in 2010 and going strongly till now. We are blogger friends, but never met. We used to speak on phone for monthly once. It changed to weekly once and now it  is daily twice. Yes, as years passes, our friendship got thick. She become one of my family member .She is a very good human, who always gives feedback about my space and recipes.I always admire her stamina and courage. She is from Chennai too. Is that not enough for our bond ?
         She is one of the well known bloggers in "Tamil" language. Her blog is a interesting collection of recipes. Never seen these many biriyani varieties in any blog. I could say, she is "Biriyani Queen". If you give her some chicken, she will turn it into 100 different varieties. So energetic blogger,who will passionetly search for new ideas and recipes always. Happy to be her friend. Don't miss to check her space. This special fish curry is one of her speciality. This invloves grinding fresh masalas.This masalas gives a wonderfull flavour to the curry.Now back to her recipe.                              

                                     Salem Fish Curry !!!

Highlights of this Curry :
* In this curry,pepper ,cumin seeds,onion,tomato,garlic and coconut are roasted and then grinded to puree.
* While tempering, cumin seeds are added, this brings out a superb flavour to the curry.
* If you are using sambar powder, instead of  plain chilli powder, then no need to use coriander powder.


Cooking Time : 30 - 40 minutes
Serves : 4

Ingredients:
To Roast and Grind:
1.Pepper corns - 1 tsp
2.Cumin seeds  -  1 tsp
3.Pearl onions   -  10
4.Garlic pods    -  5
5.Tomato  - 1/2
6.Coconut pieces - 1 ( chopped)

Ingredients:
1. Fish - 1 lb
2.Pearl onion - 10
3.Garlic pods- 5
4.Tomato - 1/2
5.Curry leaves - few
6.Tamarind - small lemon size
7.Turmeric powder - 1/2 tsp
8.Chilli powder  - 1 tbsp
9.Coriander powder - 1 tbsp
10.Salt - as needed

To temper:
1.Oil - 2 tbsp
2.Mustard seeds - 1/4 tsp
3.Methi seeds - 1/4 tsp
4.Cumin seeds  - 1/4 tsp

To add at the end:
1.Oil - 1 tbsp
2.Methi seeds - 1/2 tsp



Method:
* Wash the fish slices separately . Chop garlic pods,onion, tomato. Take the ingredients" to roast" in a pan of little oil and saute it.Cool the ingredients and puree it in the blender to a fine paste.
* Dilute tamarind in 3 cups of water and extract the juice. Add the pureed masala to the tamarind water and mix it well.

* Take another pan, add oil and temper with mustard seeds,cumin seeds and methi seeds. Saute chopped pearl onuons,garli pods and curry leaves. Let the onion turn translucent.
* Add tomato and sprinkle little salt to it.When the tomatoes are cooked well, add the tamarind water and masala powders. Bring it to boil. Let the curry cook for atleast 10 minutes. This will remove the raw smell of the masala powder and tamarind.
* Mean while, roast the methi seeds in a pan. Powder it finely.Take a tablespoon of oil and heat it well.This oil has to be poured on top of the curry at the end.
* At last, add the washed fish to the curry cook it covered. Finally, add the powdered methi seeds along with heated oil.Turn off the stove. The curry will be in the hot stove for some time. This will bring out the flavours of the curry well.

Tasty Salem fish curry is ready. This will stay good for two days. Serve it with hot rice or idli , dosa.




14 comments:

Poornima Porchelvan said...

Meen kulambu looks too tempting. Like to try your version too.

Sayantani said...

a must must must try.

Anonymous said...

Delicious fish curry , looks absolutely mouthwatering. What kind of fish is this and where is it available in US ??? I want to try this for sure.

Asiya Omar said...

Meen Kuzhambu really looks very delicious.
வலையுலகில் எதிர்பார்ப்பில்லாத நல்ல நட்பு அமைவதற்கு கொடுத்து வைத்திருக்க வேண்டும்.
இருவருக்கும் நல்வாழ்த்துக்கள்.

Savitha Ganesan said...

You can try it with any type of fish. This is king fish,its available in all Asian stores.

Sangeetha Priya said...

delicious kuzhambu n wonderful post from both of you!!!

Anu s kitchendelights said...

Mouthwatering recipe...rich color for gravy

Shama Nagarajan said...

awesome preparation dear

Jaleela Kamal said...

Mouthwatering meen kuzambu

shefali said...

looks delicious. i had a question .how much of grated coconut should we use. thank you.

Savitha Ganesan said...

You can use 1 big piece or 1/4 cup of grated coconut. It all depends, on how much thick you want your curry to be. If you want more thick, add more or vice versa.

shefali said...

thank you.

Advina Jones said...

This recipe is as similar as which i eat in an Indian restaurant in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you.

best hotel management colleges in Kolkata said...

This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too :)

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