Saturday, August 23, 2008

Fish Gravy (Meen Kolambu)

Fish gravy with hot steamed rice is one of my favorites; this curry tastes better the next day

Serving size: 4

Tilapia fish fillet: 4 (you could use any fish you want).Cut the fish fillets and
clean them
small onions or shallots: 15 chopped fine
ginger garlic paste: 2 tbsp
1 medium tomato chopped fine
tamarind paste: 1/2 tbsp
thai green chillies: 2 slit vertically
mustard seeds: 1/4 tbsp
2 broken red chillies
10 curry leaves or a sprig
turmeric powder: a pinch
oil: 3-4tbsp

cumin: 1/2 tbsp
white sesame seeds: 1/2 tbsp
black pepper corns: 1/4 tbsp
fenugreek seeds: 1/4 tbsp
coriander seeds: 1 tbsp
red chillies: 5
grated coconut: 2 tbsp. Add more if you like the coconut flavour

dry roast all the above ingredients and grind them to a fine powder

--Add oil in your pan and after oil heats up, add mustard seeds,curry leaves, green
chillies, broken red chilles,turmeric powder
--Mustard will start spluttering after which throw in the chopped onions
--Onions should be cooked until they become golden brown
--Add ginger garlic paste and cook for 2 minutes
--Add chopped tomato ( you could also grind tomato and add)
--Cook for another 3 minutes and mash the tomatoes with your spatula
--Add the ground powder,tamarind paste and enough water
--Add salt and simmer it. Cook the gravy for 40 minutes. You will notice the oil
--Now add the fish pieces and cook for another 3 minutes. Switch off the gas and
garnish with cilantro leaves. Tilapia needs very less time to cook, hence i keep it
for only 3 minutes. Timing actually depends on the fish variety.

You could also fry the fish pieces and then add them to gravy.Serve the curry with hot rice.

1 comment:

Anonymous said...

i tried this recipe and it tasted awesome, thanks for posting.