Sunday, January 11, 2015

Green Meen Kuzhambhu


Fish: 200 gm (I used Salmon fish)
Cooking oil: 3 tsp.
Black peppercorns: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cumin seeds: 1 tsp.
Curry leaves: a few
Ginger-garlic paste: 3 tsp.
Salt to taste
Fenugreek powder: 1 tsp.
Lemon pickle: 1 tsp. (Use lemon juice if you don't have lemon pickle)
Onion (chopped): 1
Tomato (chopped): 1
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Mint leaves: a handful
Tamarind: 1 tsp.
Coriander leaves: a handful

  1. Wash the fish fillets and add little salt, fenugreek powder and the lemon pickle and mix well with the fish in a bowl and keep aside.
  2. Heat oil and add peppercorns, mustard seeds, fenugreek seeds, cumin seeds and curry leaves. When they splutter, add the ginger-garlic paste and fry for 2 minutes.
  3. Add the chopped onions and mix well. Fry until the onions are transparent. 
  4. Add the tomato and add salt. Mix well and cook until the tomatoes are soft and mushy. Add turmeric, red chilli, coriander powder and cumin powder. Mix well and let cook for another minute.
  5. Add the mint leaves and mix. Add the tamarind after half a minute and mix everything well. After about a minute, add the fish to the pan and mix well with the masala. Fry for about a minute. Do not fry for long time as fish tends to break easily. Remove the fillets from the masala and transfer to a bowl, leaving masala behind. 
  6. Add a cup of water to the pan and mix well. Bring it to a boil of the desired consistency. Add the fried fish fillets, mix everything well and garnish with fresh coriander leaves. Serve hot with jeera rice.  

No comments:

Post a Comment


Protected by Copyscape Web Plagiarism Check