Meen Kozhambu/Fish Curry

Fish curry/Meen kozhambu, South Indian style delicacy which goes well with rice/idli/dosa.

It is first day with hot rice and second day for idli .......which tastes even more better. Today I have made a curry with left over rasam because I couldn't just throw it away. It basically has lot of pepper, garlic and jeera in it why not use them? You can totally substitute this part with fresh ground pepper, jeera, garlic and curry leaves, because that's the way its usually prepared.

Preparation Time :10 mins | Cooking Time : 25 mins | Serves: 4

Ingredients:

Fish - 5 slices ( I have used Tilapia here)

Left over rasam - not more than 3 tbsp or grind 1/2 tsp pepper, 1/4 tsp jeera, 5 pieces of garlic and curry leaves.

Small onions - 10 nos

Tomato - 2 nos

Garlic - 10

Curry leaves

Chili powder - 2 tbsp

Dania powder - 1 tsp

Turmeric powder - 1/2 tsp

Tamarind juice - from a goose berry size

Salt to taste

For tempering: 

Mustard - 1/4 tsp

Urad - 1/4 tsp

Sombu/saunf - 1/4 tsp

Vendayam/methi - 1/4 tsp

Method:

• Keep all the ingredients handy, grind the leftover rasam or freshly ground masala. Marinate the fish with little turmeric and salt.

• In a pot add some oil and add the tempering ingredients.

• When splutters add the garlic and fry. 

• Then add the onions and curry leaves.

• When they turn translucent add the tomatoes and fry until all get tender.

• Now add chili powder, dania, turmeric powder and salt. Fry until the oil separates.

• Add the ground rasam fry for a while.

• Add the tamarind juice and bring it boil. Let it boil for 8 to 10 mins.

• Now add the fish, boil for a couple of minutes, switch off, cover and keep. The fish will get cooked in the heat and absorb all the flavors from the curry.

• Garnish with coriander leaves and serve with hot rice.

Note:

1. Do not use too much rasam, it will over power the taste, just use the pepper and jeera part.

2. This is only an optional method.