Seer Fish Curry (Meen Kuzhambu)

Seer Fish is a delicacy for Southindian's, when ever this fish is avaiable during season. My family would always buy a large or medium whole fish and use the head and tiny pieces from the tail portion for curry the rest would be used to prepare fish fry 😎 

This fish curry is so tasty with steam cooked rice, dosa or idly. Try preparing this curry with sesame oil for added flavor 😋
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500 Grams Fish (seer or anchovies)
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 + 1/2 Tbsp Turmeric 
1/4 Tsp Mustard
1/4 Tsp Cumin
1/4 Tsp Fenugreek
1/4 Cup Tamarind Pulp
1/2 Cup Coconut Milk
1/2 Cup Baby Shallots (Sambar Onions, peeled & finely chopped)
1 Tomato (finely chopped)
1 Medium Onion (peeled & finely chopped)
1 Whole Garlic(peeled)
3 Green Chilies
3 Sprigs Curry Leaves
1/4 Tsp Asafoetida
5 Tbsp Oil
Salt as per taste

Wash and marinate the fish with 1/2 tsp turmeric powder and 1/2 tsp salt reserve.

Heat a wok with oil on medium flame. Once the oil reaches smoking point add mustard seeds, fenugreek seeds, and cumin allow to splutter and reduce.

Add  curry leaves, shallots and chopped onions, chilies and fry till light golden in color.

Add tomato and fry till tomato has reduce. Add chilly powder, asafoetida, coriander and turmeric fry all the ingredients till raw flavor has reduced.

Once the oil surfaces on the masala, add tamarind pulp and 1 cup water allow the curry to boil and reduce a bit.

The curry should be cooked in 5 minutes on medium flame add salt and coconut milk bring to a boil we can thin the gravy with 1/2 cup of water if needed. Allow the raw flavor from coconut milk to reduce.

Once the oil surfaces on the curry and the raw flavors have reduced gently add the fish to the curry and bring to a rapid boil for 2 minutes. Fish curry is done served hot with rice...Enjoy 😀😏 

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