22 Aug 2012

Vavval Meen Kuzhambu | Hot Sour Pomfret Fish Curry | South Indian

வாவல் மீன் குழம்பு
Fish Curry/ Kulambu



Ingredients:

Fish Curry/ Kulambu Ingredients

Pomfret Fish / Vaval / Vavval -  8 to 10 pieces
Red Chili Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Fenugreek - 1/2 tsp
Tamarind Water - 1 cup (2" ball size)
Coconut Paste - 3 tbsp
Small Onion - 100 gm (else Onion - 1 chopped)
Tomato - 1 no (chopped)
Garlic - 6 cloves
Green Chili - 3 no (chopped)
Curry Leaves - 3 stks
Gingelly Oil - 4 tbsp
Salt to Taste.

Method:

Steps To Make Pomfret / Vavval Curry :
  • Heat oil in a kadai \ frying pan, add fenugreek, after splutter, add onion, garlic and curry leaves, saute till the onion becomes slightly brown colour.
  • Add tomato and green chili, saute until tomato smash well and tender.
  • Add red chili powder, turmeric powder and coriander powder, stir well and cook till raw smell leaves. (this stage helps fish curry to become reddish colour).
  • Add coconut paste, tamarind water and required salt, bring to boil and cook for 5min.
  • Add fish pieces and cook for 5min in medium flame because the fish will cook faster and ready to serve.
    Fish Curry/ Kulambu

    Serving Suggestion : Serve hot with Onion Fish Fry, Red Snapper Fish Fry or Spicy Lemon Fish Fry .

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