Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, arachuvitta meen kuzhambu (fish curry in homemade ground paste). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
In this video, I have shown you how to make fish curry using freshly ground masala that too with no coconut. I have done this using Sankara fish. Kuzhambu implies curry in Tamil and Meen implies fish.
Arachuvitta Meen Kuzhambu (Fish Curry in Homemade ground paste) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Arachuvitta Meen Kuzhambu (Fish Curry in Homemade ground paste) is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have arachuvitta meen kuzhambu (fish curry in homemade ground paste) using 14 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Arachuvitta Meen Kuzhambu (Fish Curry in Homemade ground paste):
- Take 1 . Fish - 1/2 kg any type
- Take 2 . Turmeric powder - 1/2 tsp
- Prepare 3 . Red chilli powder - 1 1/2 tbsp
- Get 4 . Coriander powder - 1 tbsp
- Prepare 5 . Tamarind - 1 small lemon
- Get 6 . Salt - as needed
- Get 7 . Curry leaves - 10
- Take 8 . Gingelly oil - 2 tbsp
- Take 9 . Fenugreek - 1/8 tsp
- Make ready To Grind:
- Get 1 . Gingelly oil - 1 tsp
- Get 2 . Shallots - 15
- Prepare 3 . Garlic clove - 10
- Take 4 . Tomato - 1 big
Simple fish curry prepared with boneless tilapia fish and onion tomato based masala. I prefer tilapia fish that too boneless but you can always use any fish with or without bones. Tomatoes added in this recipe gives tangy taste to the curry that goes well with white rice. Recipe for Tamilnadu style fish curry / meen kuzhambu recipe.
Instructions to make Arachuvitta Meen Kuzhambu (Fish Curry in Homemade ground paste):
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- Soak tamarind in warm water for 10 minutes. Take the juice and keep aside. - - 2. Heat kadai in medium flame add oil. Once oil is hot add shallots, garlic and tomato. Saute till tomato turn mushy. Cool completely grind to smooth paste and keep aside. - - 3. Heat 2 tbsp of gingelly oil in pan add fenugreek and curry leaves. Once fenugreek started to change colour now add the paste. Saute for 2 minutes.
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- Now add turmeric, chilli powder, coriander powder, tamarind juice to this. Boil for 5 minutes in medium flame. Once the oil starts to leave the pan add fish close with lid immediately. Switch off the flame. - - 5. Leave this curry for 8 hours to taste better. Usually i prepare a day before and keep it in the fridge. - - 6. Serve hot with steamed rice….
With step by step pictures and video. His food was home style comforting South Indian food which I liked a lot. His fish curry blew my mind. Clean flavors, nothing over powering and delicious in every single bite. 'Meen Kuzhambu' is a Tamil word which translated to 'Fish curry'. This is Indian fish curry, in which fish is cooked in the tamarind sauce.
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