Nanjil meen Kuzhambu(Fish curry)

I made this fish curry last Friday. It is a recipe of my Grandmother who is from Nagercoil. I love this fish curry a lot.It tastes amazing.Everyone in my home loves this curry.Here Fish is cooked in a paste of  whole spices which are roasted along with coconut and tamarind.Each place follows their own style of cooking fish curry and this recipe is from Kanyakumari districts.I used Barracuda fish.You can use any fish.
Also Check my other fish curry/fish kuzhambu recipes
Here is how I made it.
Preparation Time : 15 mins
Cooking Time : 30 mins 
Serves : 3 persons

INGREDIENTS REQUIRED

Fish – 9 pieces
Tomato – 1(big sized)
Green chilli – 2
Tamarind – small lemon size
Salt to taste

For Roasting and Grinding

Small onion /Shallots – 10
Grated coconut – 1/2 cup
Curry leaves – 2 sprig
Dried Red chilli long – 6
Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp

For Tempering

Fenugreek seeds – 1/4 tsp
Small onion/Shallots – 5 (chopped)

Coconut oil – 1 tbsp

METHOD

1.Clean fish pieces.To a pan add few drops of oil and roast coriander seeds,cumin seeds,fennel seeds,dried red chilli,curry leaves,small onions nicely.Finally add grated coconut and roast them till the color changes lightly.Allow them to cool down then add it to a mixie jar and grind them into a smooth paste adding water.
2.Soak tamarind in 2 cup of water and extract juice.Discard the pulp.Add the extract to the pot.then add the coconut masala paste to it.
3.To it add Green chillies,diced Tomatoes,salt and Now Place the pot in flame.
4.Bring it to boil.Then add fish pieces.Close it with a lid and allow the fish to cook.
5.To a tadka pan add coconut oil.Once they get hot add fenugreek seeds when they turn golden add small onions and fry till they turn golden.Add this tempering to curry.
Serve it with Rice and Fish Fry.

Also check out my other Seafood recipes by clicking here.

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