Name: Meen Aanam / Fish Curry With Coconut Milk recipe by Prachi Pawar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Fish - 450 gms cleaned; For Thalippu/Tadka:; Fenugreek seeds - 1/2 tsp; Curry leaves - 2 spring; Shallots - 4 chopped; Garlic cloves - 4 crushed; Gingelly Oil / Nalla ennai - 2 - 3 tbsp [You can also use sunflower oil]; For kuzhambu base:; Tamarind pulp - 1/4 cup; Water - 2 cups; Shallots - 10 - 12 chopped; Coriander leaves - a Handful; Green chilies 2 Slit into half; Tomato - 2 Medium sized; Kashmiri chilly powder - 1 tsp; Kuzhambu Milagai Thool (curry powder) - 3 full heaped tbsp; To Grind:; Fresh coconut - 1/2 cup grated; Roasted Khus Khus - 2 tsp

ABOUT Meen Aanam / Fish Curry With Coconut Milk RECIPE

This recipe is the most common one, which you can find at least twice a week in our kitchen. For many of you who may not know & wondering what does it is….look out for recipe on page…

Ingredients Serving: 5

Fish - 450 gms cleaned
For Thalippu/Tadka:
Fenugreek seeds - 1/2 tsp
Curry leaves - 2 spring
Shallots - 4 chopped
Garlic cloves - 4 crushed
Gingelly Oil / Nalla ennai - 2 - 3 tbsp [You can also use sunflower oil]
For kuzhambu base:
Tamarind pulp - 1/4 cup
Water - 2 cups
Shallots - 10 - 12 chopped
Coriander leaves - a Handful
Green chilies 2 Slit into half
Tomato - 2 Medium sized
Kashmiri chilly powder - 1 tsp
Kuzhambu Milagai Thool (curry powder) - 3 full heaped tbsp
To Grind:
Fresh coconut - 1/2 cup grated
Roasted Khus Khus - 2 tsp

Instructions

Thoroughly wash and clean fish by adding little turmeric powder to water. This will help in removing raw smell from fish.
Combine tamarind pulp and tomatoes (cut into half) and squeeze using your hands. Add in few shallots along with green chilies.
To this add red chili powder, kuzhambu, milagai thool. Add enough water. Combine well.
Heat oil in a pan and drop in fenugreek seeds, shallots, garlic and curry leaves. Saute for 2 minutes. Add above made mixture and bring it to boil.
Once this starts to boil, gently drop in cleaned fish and stir once. Cook covered on medium flame.
In a jar add coconut, roasted khus khus and grind to smooth paste by adding little water. Set this aside.
When the fish is well cooked add in above made paste and stir gently. Bring this to just boil.
Do not over boil kuzhambu after adding the coconut milk or paste. Doing so may spoil the taste of fish. Watch out carefully.
When the fish is completely cooked, season with salt and garnish with fresh coriander and turn off the flame.
This tastes best when served along hot rice, rasam, any poriyal, fish fry’s and papad.
NOTE: This will tastes superb, when re-heated and served next day! It makes an excellent combo for idly, dosa, aarisi maavu roti & chapatti Oh my! even upma will taste yum!! [Drooling already!]

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