Wednesday, 3 October 2012

PONDICHERRY MEEN KUZHAMBU – Fish Curry





Ingredients

Fish  ½ kg
Onion chopped  1 cup
Tomato chopped 1 ½ cup
Tamarind small lemon size
Oil (Preferably Gingelly Oil)3 to 4 tbsp
Mustard   ¼ tsp
Urad dal  ¼ tsp
Cumin  ½ tsp
Fenugreek  1 tsp
Curry leaves  5 to 6
Garlic   4 to 5 pods
Turmeric powder  ¼ tsp
Red chilly powder   2 tsp
Coriander powder  1 tsp
Fresh cilantro leaves
Salt to taste
Procedure

Clean and wash the fish in water.
Chop onion and tomato into pieces.
Extract the pulp from the tamarind and keep it aside soaked in water to make it a puree.
Heat oil in a pan.
Add mustard seeds, urad dal, cumin, fenugreek and wait to splutter.
Add curry leaves and onion.
Fry onion till it turns golden brown color.
Add Squeezed garlic and saute for a minute.
Add turmeric powder, red chilly powder, pepper powder, coriander powder and salt.
Fry till it combines & oil separates.
Add tomatoes and saute till it becomes soft.
Add tamarind puree and 1 or 2 cups of water.
Cover the pan with a lid.
Cook it in medium flame for some time till it become a thick consistent gravy.
Add fish to it and cook for 7-10 minutes.
Add finely chopped fresh cilantro leaves and mix well.

Here we go, we are now ready with the traditional Pondicherry Fish Curry.

No comments:

Post a Comment