Skip to main content

CHENNAI FISH CURRY/MADRAS FISH KULAMBU


CHENNAI FISH CURRY/MADRAS FISH KULAMBU


The fish dish uses madras curry flavours of tamarind and green chillies. ... I always think  fish goes well with curry anyway, particularly with the flavours of tomatoes, tamarind and curry leaves.

This week it was chennai fish curry and it turned out to be delicious. The curry is tangy and spicy and very flavourful.

The special thing about this curry is, it has no coconut. the spice powder added in this will make this curry thick and gravy like

Hope you will give this a try and let me know how it turns out for you.

MADRAS FISH KULAMBU RECIPES:

Prep time:10min
cooking time:30 min
total time:40 min

recipe:main
cuisines:indian
serves:3 no

Ingredients:

  • Oil – 1/4 cup
  • Mustard Seeds / Kaduku – 1 tsp
  • Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
  • Curry leaves a small handful
  • Small Onion/Shallots – 2 large chopped finely
  • Tomato – 3 large chopped finely
  • Green Chilli – 2
  • Garlic cloves-8 no
  • Chilli Powder – 1 tbsp
  • Coriander Powder / Malli Podi – 2 tbsp
  • Turmeric Powder / Manjal Podi – 2 tsp
  • Tamarind – 1 small gooseberry size or 2 tbsp
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Coriander leaves a small handful finely chopped
  • Water as needed

Method:

  1. Soak tamarind in some water, squeeze them well and strain it and set aside.
  2. Heat a pot, add in oil and crackle in mustard, fenugreek and curry leaves.,
  3. Add in onions and green chillies. Add in salt and mix well. Cook till it gets lightly translucent.
  4. Add in tomatoes and cook till it gets mushy, add in the spice powders along with a splash of water and mix well. Cook till oil separates.
  5. Now add in tamarind water and salt, add more water as needed. Bring it to a boil.
  6. Now add in fish and mix well. Bring it to a boil again and simmer for 5 min.
  7. Now add in fresh curry leaves and coriander leaves.Mix well and serve over rice.

Pictorial:

1)Soak tamarind in water
2)squeeze it well and strain it..set aside
3)Heat oil in pot and add mustard seeds, vendayam ,Garlic cloves, shallots and green chilli fry for few min
4)Add tomatoes cook well till it turns into soft
5)Add all spice powder and salt, mix well 
6)Add tamarind paste and required water, bring it to a boil 
7)Add fish pieces mix well
8)Bring it to a boil for 5 min

9) when its became thick switch off
10)Add coriander leaves 
11)Serve

Comments

Post a Comment

Popular posts from this blog

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA Amritsari Chole  are traditional Amritsar style spicy  Chole  Recipe made using freshly ground  chole  masala. The curry has a slightly darker hue due to tea bags that are used while boiling the  chole . This taste so delicious with battura or roti. I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter. Hope you will give this try and let me know how it turns out for you. Amritsari chole recipes: prep time  cooking time  total time 10 min         45min               55 min Dish:side Cuisine:indian Serves:5 no Ingredients: Chana / Chole - 500 grams Black Tea Bag - 5 Salt to taste Cinnamon - 1 small stick Lavangam-4 no Bay leaf-1 no Green Cardamom - 4 Cumin Seeds - 1 tsp Oi
Post a Comment
Read more

MILK SARBATH/PAAL SARBATH

MILK SARBATH/PAAL SARBATH Nannari Paal  Sarbath |  Milk Sarbath  | Sarbath  recipe . Nannari Paal Sarbath is a milk based sarbath flavoured with nannari syrup. Nannari syrup is prepared from nannari roots(indian sarsaparilla)and the natural coolant properties it helps to cool the body during summer season. Sabja is one ingredients which naturally cools your body. Sabja or badam pisin or almond gum many name for this. I like to add sabja in my juices to make it look more presentable and tasty. It is actually very good for you too.... Hope you will give this a try and let me know how it turns out for you. Milk sarbath recipes: prep time:10 min total time:10 min recipes:drinks cuisines:indian serves:1 no Ingredients: Cold Milk – 1 cup Sabja seeds– 1 tsp Nannari sarbath  – to taste Method: Take sabja in a bowl, add some water and leave it to soak for 10 mins. Now take all ingredients in a bowl and mix well. Pour it into glass and
Post a Comment
Read more

MADURAI MUNIYANDI VILAS MUTTON SUKKA

MADURAI MUNIYANDI VILAS MUTTON SUKKA Mutton Chukka Varuval is a lip smacking recipe serve as a side dish with rice, pulao, briyani or as starter.. Mutton chukka is not very regular in our menu but whenever we get in to the hotels, its mostly briyani or chukka as its our favourite.. I wanted to share this version which is most popular in Madurai especially Muniyandi Vilas a famous non-veg hotel... Mutton sukka recipes: prep time  cooking time  total time 15 min            15 min         30 min   Dish:side Cuisine:indian serves:3 no Ingredients: Mutton - 250 grams (Boneless) Turmeric powder / - 1 tsp Coconut oil - 2 tsp Curry leaves - few Lemon - 1/2  Green chili -2 slit Cashew-1 tbsp Bay leaf/brinji ilai -1 no Lavangam-2 no Mint leaves-1 spring Ginger &garlic paste-2 tbsp Onion chopped- 1 no Salt - as needed FOR GRINDING : Paste 1: Fennel seeds / Sombu - 1/2 tsp Red chilli- 3 no Dhanaya seeds-1 tbsp Milagu/Whole black pe
Post a Comment
Read more