As I have mentioned in my posts before, I grew up eating mangalorean food and I love chicken curry with rice chips (kori rotti), dry chicken (kori sukka), fish fry (kaidina meen), all mangalorean delicacies. I will post recipes for each one when I get to them. Today I am posting a recipe for meen kalumbu, which is not authentic mangalorean but comes little close to it. I tried it once when I was craving fish and got hooked to it. I can say that it is the best fish curry rather the fish curry which I enjoy the most. I think its roots can be traced to Chettinad (Tamilnadu) cooking.
Ingredients:
- 6-7 pieces tilapia/ salmon pieces
- 2 big onions (one chopped fine)
- 1 tomato chopped fine
- 1/4 cup grated coconut
- 1 tsp fennel seeds
- 1 tsp methi/ fenugreek seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 green chilly chopped
- 1 tbsp tamarind pulp
- 4-5 tsp cooking oil
- few curry leaves
- salt to taste
Directions:
- Grind together one onion, coconut and fennel seeds and keep aside
- In a deep pot heat oil and add methi seeds, green chilly, curry leaves and chopped onion. Saute well.
- When the onions lose its color add tomatoes and cook till mushy.
- Add red chili powder, turmeric and coriander powder and mix well.
- Add the ground paste and saute till raw smell of onion goes away.
- Add salt and tamarind pulp, mix well and adjust the consistency of your curry.
- Add the fish pieces.
- Keep cooking with a closed lid on medium flame till the fish is cooked.
- Garnish with cilantro (optional)
- Enjoy the yummy fish curry with rice or rotis.
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