About The Recipe:

Manpaanai Vanjaram Meen Kulambu | Manpaanai Seer Fish Curry made with the thengai pal | coconut milk. This is the first time, I used manpaanai. My amma said, always have to use separate manpaanai to make fish curry. Because manpaanai will absorb the fish flavors with it and also it will not suitable to make other dishes. So use separate manpaanai for chicken, tamarind based curry and also for veg curries. This manpaanai vanjaram meen kulambu is made with simple ingredients along with the main ingredient of coconut milk. It is easy to make. Now lets see how to make this vanjaram meen kulambu in manpaanai with easy step by step images, instructions and video.

YouTube - Manpaanai Vanjaram Meen Kulambu

Recipe : Vanjaram Meen Kulambu In Manpaanai | Coconut Milk Seer Fish Curry Prep Time: 10 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Fish Curry Serves: 4 persons

Ingredients :

Vanjaram Meen | Seer Fish - 500gm (sliced, washed)

Gingelly Oil - 3 tbsp

Fenugreek - 1\2 tsp

Sambar Onion - 1\2 cup (finely chopped)

Green Chili - 2 nos

Garlic - 7 cloves

Curry Leaves - 2 stk

Local Tomato - 1 no (chopped)

Red Chili Powder - 2 tsp

Coriander Seeds Powder - 2 tsp

Cumin Seeds Powder - 1\2 tsp

Pepper Powder - 1\2 tsp

Turmeric Powder - 1\4 tsp

Tamarind Water - 1 and 1\2 cup (2" ball size)

Coconut Milk - 1 cup (1\4 coconut)

Crystal Salt - as required

Coriander Leaves - 3 to 4 stk (finely chopped)

Method :

Heat the oil in a manpaanai and roast the fenugreek.  Add the onion, green chili, garlic and curry leaves, saute till the onion turns slightly golden colour. Add the tomato and cook till soft. Red chili powder, coriander seeds powder, pepper powder and turmeric powder, mix well and stir for few seconds. Add the tamarind water, coconut milk and required salt, mix well and bring to boil. Cover and boil for five to seven minutes over medium flame. Add the vanjaram fish pieces and immerse in the curry. Cover with lid and cook for about five minutes.  Finally add the coriander leaves and rest the curry for five to ten minutes, then the oil will separate from the curry and the vanjaram meen kulambu is ready.

Notes: fish cooks fast so five minutes is enough to cook in the boil curry.

Step By Step Images:

Vanjaram meen kulambu required ingredients are shown in the above image.

First heat the gingelly oil in a manpaanai, add the fenugreek and roast it well. After that add the sambar onoin, garlic, green chili and curry leaves, saute till the onion turns slightly golden colour.

Add the tomato and cook till soft. After that add the red chili powder, coriander seeds powder, cumin seeds powder, pepper powder and turmeric powder, stir for few seconds.

Add the tamarind water, coconut milk and required salt. Mix well and bring to boil. Then cover with lid and cook for about five to seven minutes over medium flame, to remove the masala raw smells. After that add the vanjaram fish pieces and immerse in the curry.

Then cover with lid and cook for about five minutes. Finally add the coriander leaves and leave it for five to ten minutes, then the oil with separate from the fish curry and floats on top, you can see clearly at the below image. Now the vanjaram meen kulambu is ready.

Serving Suggestion: Serve the vanjaram meen kulambu with vanjaram meen varuval. Page: Collection Of Fish Recipes. Variation: Similarly you can also try with the sankara, vaval and any other fish. If you like this recipe: You will like this seela meen kulambu recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais