Saturday, 25 June 2011

Meen Kolambu (QuickFix)

This Meen Kolambu is certainly not to be confused with its more popular country cousin the Chettinad fish curry, where coriander or dal has a prominent mention. Here, aniseed is used which gives the curry a distinct flavour.

Fish: ½ kg (Tuna or any big fish, cubed)
Shallots: 1cup (whole)
Ginger-garlic paste: 1 tbsp
Green chilli: 2 slit
Tomato: 3 (pureed)
Red chilli powder: 2 tbsps
Aniseed: 2 tsps+1 tsp
Fenugreek: 1 tsp +1/4 tsp
Turmeric powder: ½ tsp
Tamarind paste: 1 ½ tbsps
Curry leaves
Sesame oil: 2 tbsps


Dry roast 2 tsps aniseed, 1 tsp fenugreek , powder & Keep aside.
Heat oil in an earthen ware, add 1 tsp aniseed, ¼ tsp fenugreek, when it crackles add the shallots.
Fry till they soften. Add ginger-garlic paste. Fry well.
Now add chilli powder, turmeric powder & pureed tomatoes. Stir till oil clears up.
Pour 2 cups water (about 400ml) & add the tamarind pulp.
When it boils, add salt ,fish & slit green chillies.
Cover & cook till done.
Before taking off fire, sprinkle powdered aniseed-fenugreek powder.  

I usually serve this with Puttu or Dosa, apart from staple rice.




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