People who knew me personally always wonder why there is no(very less) Non-Veg recipe here in my blog and even some asked me.When it comes to Non-veg recipe, i'm a picky eater and if it doesn't satisfy my expectation in taste & smell, i don't even touch it.So very rarely i prepare in my kitchen, may be once or twice a month(now things are changed and i'm preparing atleast once in a week)(updated:April'17)
This meen kootu / Fish curry, is the only recipe that i'm 100% confident,so make at least once in a month.This recipe is from my mom and she learned it from her mom. Yep,we are making this curry for generations😄 .When you look into the ingredients, you realized that it's very basic ingredients and even we use all that in our daily cooking.
My mom always says, for any tasty fish dish ,the sourness, hotness & salt should be balance in your dish.The mentioned quantity in the ingredients list is based on our taste preference,but you can add more or less as per your liking. Remember that the tamarind sourness & chili powder spiciness varies from the brand to brand and also how old or new it is. When i'm new in cooking,i find it very hard to balance the sourness and spiciness in my dishes,but by experience you will get there. If i get it perfectly, then you too.
Procedure
Notes:
This meen kootu / Fish curry, is the only recipe that i'm 100% confident,so make at least once in a month.This recipe is from my mom and she learned it from her mom. Yep,we are making this curry for generations😄 .When you look into the ingredients, you realized that it's very basic ingredients and even we use all that in our daily cooking.
Vanchiram/Vanjaram Meen Kootu
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Vanjiram meen / King fish - 250 gm
Pearl onions -15 nos
Tomato -1 small
Tamarind - a lemon size
Turmeric - 1/4 tsp
Chili Powder - 2 tsp (adjust to your taste)
Salt - to taste
Oil - 2 tbsp
Curry leaves - few
Coriander leaves - few
To grind
Coconut - 1/2 cup
Pearl onion - 2 nos
Garlic - 2 nos
Soak the tamarind in water for minimum 30 mins.Peal the onions and cut both onions and tomato into small pieces.
Clean the fish with turmeric well and keep it ready, grind the ingredients listed under "To grind " in a mixie and make it as paste. Heat the oil in the kadai.
First add the onions along with curry leaves, saute till it becomes translucent. Then add the tomato,saute it for few secs.Extract the tamarind juice from soaked tamarind and add it in kadai.
Add all the spices( turmeric,chili powder )& salt.
Then add the coconut paste and give a good stir.Bring into boil and after that keep the flame in low.
Once the gravy comes to thick, add the fish and cook it for 10 more minutes. Finally add the coriander leaves and switch off the flame.
Tasty & finger licking Vanchiram Meen Kootu is ready.Serve it with Rice and Rasam.
Clean the fish with turmeric well and keep it ready, grind the ingredients listed under "To grind " in a mixie and make it as paste. Heat the oil in the kadai.
First add the onions along with curry leaves, saute till it becomes translucent. Then add the tomato,saute it for few secs.Extract the tamarind juice from soaked tamarind and add it in kadai.
Add all the spices( turmeric,chili powder )& salt.
Then add the coconut paste and give a good stir.Bring into boil and after that keep the flame in low.
Once the gravy comes to thick, add the fish and cook it for 10 more minutes. Finally add the coriander leaves and switch off the flame.
Tasty & finger licking Vanchiram Meen Kootu is ready.Serve it with Rice and Rasam.- Always soak little extract tamarind , add 80% of tamarind juice in gravy first, taste it, if need add more later.
- I tried this recipe only with Vanchiram Meen/King fish
- No need to make the coconut as fine paste.
- Try to use pearl onion for best taste.
- Oil should be float on top,that's sign your dish is ready.
Nice colour
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