Meen Kozhambhu
Ingredients
for the curry
- 2 tablespoon vadagam (if you want it more tangy, then increase the quantity)
- 10-15 Shallots/Pearl onions or 2 large red onions - diced
- 7-8 Cleaned fish – Pomfret (Mackerel, Sardines or Tilapia ( I used tilapia))
- 2 cups tamarind pulp/juice
- 1000 ml water + 500 ml
- 2 tablespoon chilli powder
- 1 teaspoon turmeric powder
- 4 tablespoon coriander powder
- 10 garlic cloves - peeled
- 2 tablespoon olive oil
- Salt to taste
- 20 curry leaves
- 1 tabelspoon sugar
for the marinade
- 1 teaspoon turmeric powder
- 2 tablespoon chilli powder
- 2 tablespoon coriander powder
- 2 teaspoon salt
- 1 tablespoon water
Instructions
- Marinate the cleaned fish pieces in turmeric powder, chilli powder and coriander powder and little water for 30 minutes or overnight.
- Add oil in a deep cooking pan. Once they are sizzle, add the vadagam. Saute for 2 minutes. Add the curry leaves and garlic and sauté for a minute. Now add the onions and cook for couple of minutes. Now add the turmeric powder, chilli powder,coriander powder and salt and cook till the raw smell disappears.
- Add the tamarind juice and 1000ml water and cook on high flame for 5-10minutes. Once they start to boil, simmer the flame and cook the kadai with the lid on for another 20 minutes. Check for tanginess. Add little more water about 1 cup and cook for another 10minutes. When the gravy thickens add the marinated fish pieces. Cook for another 10 minutes on a medium flame. Adjust salt to taste. Finally sprinkle the sugar. Serve hot with rice and papads
Notes
Salmon doesn’t work well for this dish as I noticed that the spices doesn’t go into the fish. Try Red snapper/Butter fish/Tilapia/ Promfret instead.