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PrintMEEN KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Rub the fish with a pinch each of salt and turmeric powder. Set aside.
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
- Add the onions, garlic, green chilies and tomatoes. Stir-fry for a 3-5 minutes.
- Blend in the remaining turmeric powder and cook for one more minute.
- Add the remaining spice powders and adjust seasoning with chili and salt. Stir and cook for a minute.
- Blend the tomato puree with ginger and tamarind paste into the mixture.
- Pour in warm water. Stir well for a few minutes over low medium heat.
- When it comes to a boil, add the fish and spoon the sauce over it. Add coriander leaves. Cook covered over low heat for 5 minutes or until the fish is tender.
- Remove the pan from heat and serve hot.
INGREDIENTS
- 500 grams any firm-fleshed fish, Cut into slices, washed, drained and pat dried with paper towels
- ½ teaspoon turmeric powder
- 120 grams finely chopped onions
- 45 grams garlic cloves, quartered
- 2 green chilies cut in half
- 25 grams chopped tomatoes
- 350 grams pureed tomato
- 2 tablespoon minced fresh ginger
- 1 teaspoon tamarind paste
- Red chili powder, to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper and cumin powder
- Salt, to taste
- 45 grams chopped fresh coriander leaves
Tempering
- 50 ml IDHAYAM sesame oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon urad dhal
- ¼ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- Few curry leaves
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