Meen Kozhumbu (Fish Curry)

A staple dish hailing from the southern parts  of India!!

Have you ever experienced fresh aromatic, spicy and a festival of tastes when you had something really that great of a dish!!! You know what I have and had the chance to revisit that experience almost through out my life. I come from the southern region of India, Tamizh Nadu (Tamil Nadu) my city (Chennai) is by the East Coast of the state and fish was the staple of everyday living, though by time it was not easy to have fish every other day but, yes I have had a handful of time to experience it.

Nearly every other corner on the East part of the city you would find a local food kart serving, Rice with Fish Curry and Fried Fish,

Image courtesy “Sundari Akka Kadai” (#sundariakkakadai) a famous local food kart serving lunch on the beach.

The Fish curry is so good, rich in taste we the people of the city #Chennai are made for it. As I grew up I needed to learn how to make the curry so I could enjoy it when ever I wanted, so here’s the recipe,

Serves 4
Start by, cleaning, remove tail, scales and if possible deboned 4 big slices of fish your choice, preferably salt water fish (my favorite Snapper, Seer or White Mullet) and keep aside,

  • 2 Coconuts (Finely Chopped or Grinned into Milk)
  • 3 Onions
  • 4 Tomato’s
  • Fenugreek leaves
  • Cumin Powder
  • Get them all into a mixing jar and grind them to a paste and keep aside.
  • Then, take a medium size pot preheat at medium flame then add the following,
  • 3 tablespoon of Oil (Olive or Sunflower Oil)
  • Mustard Seeds (1 Teaspoon)
  • Curry leaves
  • Garlic 4 or 5 cloves (Just pealed and crushed)
  • Let everything start to crackle, you will smell the tastes getting released from the garlic then add,
  • Green Chili (With or with out the seeds depending on how Hot you want)
  • Turmeric (Half teaspoon)
  • Garam Masala (Mild one) then add the paste we made at the beginning and finish Salt (depends on how much you prefer) and close the lid for 30 Mins at medium flame,

After 30 mins, add the fish with 200 ML of Fish Stock again close the lid for 30 mins, once done you will see the oil getting getting released from the fish on the surface, stir slowly to mix the oil, that’s where the taste comes from, squeeze a lemon and throw in some fresh chopped parsley.

Voila it’s done,

Something like this (Image Courtesy- www.yummytummyaarthi.com)

I know it looks a long process but, take time, show some love am sure you won’t regret it.

I tried to put this as simple and easy as possible, please excuse if it is not legible, if you do try it, let me know how it was.

Eat good..

Yours always,

Big Bad Foodie.

Author: bbfoodie

Foodie turned Writer from Chennai India now, living in Kuwait.

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