Tuesday, August 26, 2014

Fish curry with Raw Mango | Meen Kuzhambu with Mango | Manchatti Meen Kuzhambu

After a long time, I am back with a fish recipe. I don't try different fish recipes since Jany always wanted mom's fish kuzhambu which I posted here. Last week we went to a nearby beach to get fish. The fishes were very fresh and we got it in bulk. This time I wanted to try fish curry without coconut. I called my chithi and got this recipe from her. I made this fish curry in manchatti(Claypot). It tasted awesome and here we go for chithi's meen kuzhambu recipe:
Fish - 10 pieces(I used Parai fish variety)
Small Onion - 20(chopped finely)
Tomato - 1 large or 2 Small 
Garlic - 5 cloves(chopped finely) 
Mango - 5 to 10 medium sized cubes 
Tamarind - a small ball(Soaked in 1/2 cup warm water)
Coriander Powder - 1 tsp 
Chilli Powder - 2 tsp 
Turmeric powder - 1/2 tsp 
Salt - as required 
Gingelly Oil - 2 tbsp 
Mustard seeds - 1 tsp 
Fenugreek seeds - 1 tsp 
Curry leaves - few

1. Chop the onion, garlic, mango and tomato. Soak the tamarind. Clean the fish and slice it. In a claypot or a pan, add the oil. Allow the mustard seeds, fenugreek and curry leaves to splutter.
 2. Then add the chopped onion, garlic and saute until it turns pink. Then add the tomato and saute it until it mashes. Saute it in low flame.

3. Now remove it and allow it to cool. Grind it to a smooth paste. In the same pot with the remaining oil, add some more curry leaves and the ground mixture.
4. Now add the red chilli powder, coriander powder,turmeric powder and the tamarind paste. Add required salt and water. Bring it to boil. Then add the sliced mango and allow it to cook for few mins. Once the gravy starts thickening add the fish. After 7 to 8 mins switch off the flame.
The Spicy, Tangy and yummy fish kuzhambu is ready to be served and it goes well with rice. We even have it with idli and it is also a yum combo.
Points to remember:
  • Since we are using raw mango, adjust the tamarind as per the tanginess of the mango
  • You can add slitted green chilli's as well.
Warm Regards,
Happy's Cook - Divya


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