King Fish curry(South Indian style)

Manjiram Meen kuzhlambu

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King Fish curry

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Meen kuzhambu is a dark oily red traditional village curry of Tamilnadu, which you can make just with few ingredients with milagai kuzhambu powder ( it's a special chilli+curry powder) it was simply delicious with white steamed hot rice.

Ingredients...

1 kg king fish curry cut

Salt and turmeric for marination

½ Cup oil

1 tsp mustard, cumin and fennel seeds

Hand full of pearl onions

2 Tomatoes chopped

1 tsp GG paste

Handful of curry leaves

2 tbsp of tamarind paste

6 tbsp HM Kuzhambu powder

1 tbsp coconut oil

Preperations...

Wash and Clean fish and marinate with salt and turmeric powder.

Divide onions and chopped tomatoes into 2 halves.

Take a bowl of warm water add tamarind paste mix well, add kuzhambu powder, gg paste, salt, add 1 halves of onions, and chopped tomatoes mash with using your hands and set aside.

Heat oil in a pan and add all tempering seeds. When start to splutter, add the remaining onions, chopped tomatoes and curry leaves, saute ( do not fry it on, leave crunchy when it mix with tamarind water it cook and release the flavour)

Now add the tamarind mix into the pan and cover with a lid. Allow it to boil over medium heat until the raw smell off.

Remove the lid add the fish pieces and let it cook for another 5 minutes. Do not over boil the gravy after adding fish pieces.

Remove from heat add coconut oil all over the gravy do not stir.

On dinning table Stir and Serve piping hot gravy on top of steam rice.

Enjoy your delicious lunch.

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