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Poricha Meen Kuzhambu ( Hotel style )

Apr-18-2018
Swathi Joshnaa Sathish
140 minutes
Prep Time
12 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Poricha Meen Kuzhambu ( Hotel style ) RECIPE

A deep fried masala fish is soaked , slow cooked in a fine curry . South Tamil Nadu style fish curry where Masala is given at-most importance .

Recipe Tags

  • Non-veg
  • Medium
  • Christmas
  • Tamil Nadu
  • Simmering
  • Roasting
  • Blending
  • Boiling
  • Frying
  • Sauteeing
  • Accompaniment
  • Healthy

Ingredients Serving: 2

  1. For Marination :
  2. Whole medium sized fish 2
  3. turmeric Powder
  4. Rock salt 1 /2 teaspoon
  5. Fresh ginger paste 1 teaspoon
  6. garlic paste fresh 1 teaspoon
  7. Kashmiri chilli powder 1 teaspoon
  8. Spicy red chilli powder 1 teaspoon
  9. coriander powder 1/4 teaspoon
  10. tomato thick purée 1 tablespoon
  11. For Curry :
  12. Red chillies 4
  13. coriander seeds 1 Teaspoon
  14. pepper corns 1 teaspoon
  15. Mustard seeds 1 teaspoon
  16. Fenugreek Seeds 1 teaspoon
  17. asafoetida 1/4 teaspoon
  18. shallots 10 sliced .
  19. onion big thinly sliced 3
  20. Big tomatoes ripe and mushy chopped 2
  21. Sesame oil 3 tablespoon for curry .
  22. Curry leaves fistful .
  23. Sesame oil for deep frying the fish .
  24. Freshly crushed ginger 1/2 teaspoon
  25. Freshly crushed garlic pods 1 teaspoon
  26. Big lemon sized tamarind ball to extract tamarind pulp.
  27. water as required .

Instructions

  1. Marinate the fishes for minimum 3 hours under refrigeration .
  2. In a pan , heat little oil .
  3. Roast red chillies , coriander seeds , crushed ginger , crushed garlic pods , pepper corns .
  4. Cool and grind along with the shallots using very little water .
  5. In a wok . heat oil .
  6. Splutter mustard seeds .
  7. Add fenugreek seeds .
  8. Add curry leaves .
  9. Add Asafoetida .
  10. Add the thinly sliced onions . Sauté till translucent .
  11. Add tomatoes . Cook till glossy .,
  12. Add the ground paste .
  13. Add salt .
  14. Add little water as the gravy should be thick sticking to the fish .
  15. Sauté and cook the Masala till oil oozes out .
  16. Add tamarind pulp and boil the curry for 5 minutes .
  17. Meantime , deep fry the marinated fishes under medium flame .
  18. Transfer the fried fishes to a plate . Let it reduce to warm .
  19. Now carefully add this fried fishes one by one to the curry and slow cook for 2 minutes under low flame .
  20. Don’t overcook and break the fishes .
  21. Poricha Meen Kuzhambu is ready .
  22. Serve hot .

Reviews (1)  

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Milli Garg
Apr-23-2018
Milli Garg   Apr-23-2018

Deliciously amazing!

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