Thirunelveli Meen Kulambu | Fish Curry

Ingredients

• King Fish, sliced - 1/2 kg
• Tomato - 1
• shallots - 25
• green chilli - 3
• Garlic (sliced)- 3 cloves
• Chilli powder - 2 teaspoons
• coriander powder - 4 teaspoons
• turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Tamarind - lemon size ball
• Salt - to taste
• Oil, mustard, fenugreek seeds and curry leaves for Tempering

Method

• Clean the fish pieces and marinate with salt and turmeric for 1/2 an hour.
• Grind the coconut with cumin seeds and shallots.
• Soak the tamarind, and extract 2 cups of juice and add all the dry masala powders to it.
• Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves, let the mustard seeds splutter. Then, add the tamarind masala mix.
• Add diced tomato, slit green chillies and garlic slices.
• When the mixture starts to boils, add the fish and cook for 3 minutes.
• Pour the ground coconut mixture and cover the pan.
• Cook until the oil separates.
• Serve hot with rice.

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Potato Kurma Recipe | Fried Potato Kurma

Ingredients:-

potato - 2

Tomato (chopped)- 1

Onion( chopped) -1

Green chilli (chopped) - 2

Grated coconut - 1 cup

Cashewnut - 2

Ginger garlic paste - 1 teaspoon

Chili Powder - 1/2 teaspoon

Turmeric powder - 1/4 tespoon

Cinnamon - 1 inch

clove - 3

fennel seeds - 1/2 teaspoon

oil - 2 tablespoons

salt to taste.

Method :-

Wash, peel and cut the potatos.

Fry it in 3 tabelspoon oil and keep aside.

Grind the coconut with cashews and fennel seeds.

In the remaining oil, add chinnamon and cloves.

Add ginger garlic paste.

Saute it and add the chopped onion, green chilies, and tomatos.

Add the masala powders and saute for a minute.

When the oil separates, pour the coconut mix and salt.

Add one cup of water, cover the pan, and cook for 5 minutes.

Add the fried potatos and cook 3 more minutes in low heat.

Garnish with coriander leaves and serve with fried rice or chapatis.

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