Nadan Meen Kuzhambu/ Village Style Fish Curry
This fish curry tastes very good with steamed rice. In village side they use gingelly oil in generous amount to prepare this recipe. I used Red snapper/ Sankara fish here, but usually it is prepared with any river fish.
- 1 kg Red snapper/ Sankara Fish
- 3 Onion
- 1 tsp Cumin seeds
- 2 Tomatoes Pureed
- 1 Tomato finely chopped
- 2 Green chillies
- Curry leaves
- 3 tbsp Kuzhambu chilli powder
- 2 tsp Chilli powder Adjust according to ur taste
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- Tamarind 1 big lemon size soaked in warm water
- Salt preferably rock salt
- Coriander leaves for garnishing
- 1 tsp Mustard seeds
- 3 tbsp Gingelly oil
- 1 tsp Fenugreek seeds
In a blender take onions and cumin seeds. Grind it to a coarse paste.
In a kadai heat oil, splutter mustard seeds and add fenugreek seeds.
Add onions paste and curry leaves. Add little salt and saute till it turns light brown.
Add chopped tomatoes and tomato puree. Cook for 2 mins and add all the spice powders and salt.
Cook till the raw smell goes and starts leaving oil.
Now add the tamarind extract (remove juice from the soaked tamarind). Add sufficient water(nearly 1.5 cups) and salt. Add coriander leaves, Cover and let it boil.
Now add the fish pieces and let it cook for another 10 mins.
Enjoy this Meen Kuzhambu with hot rice.