Paarai meen (malabar trevally/ jack fish) kulambu recipe with step by step pictures
Meen kulambu recipe was taught by my mom to me. This traditional meen kulambu has a tanginess of its own. My daughter liked meen kulambu very much since she was a toddler. Today i made this recipe with paarai meen (jack fish). I have choosed this fish as it has less bones and it is safe to feed for kids. First time when i tried this recipe, i cook the fish just like the vegetables. Then i noticed that the flesh melted into the curry. I asked my mom and She makes fun at me telling that the curry swallowed the flesh. Then she told me the trick that to add fish finally and not cook more than 8- 10 min. Fishes take little time to cook. This fish kulambu tastes even better on the 2nd day. Try this recipe and let me know.
Enjoy the food!
Ingredients :
. paarai meen - 3 ( cut into pieces)
. Shallots - 15 nos. ( chopped lengthwise )
. Green chilli - 2 (slited)
. garlic cloves - 5 nos.
. Black pepper cons - 1 tsp
. tomato - 1 small ( chopped)
. Tamarind - 1 lemon sized
. Turmeric powder - 1 pinch
. Kashmiri chilli powder/ red Chilli powder - 1 tblsp
. Coriander powder - 1 tblsp
. Coconut milk - 1/2 cup
. Oil - 2 tblsp
. Salt to taste
. Cumin seeds - 1 tsp
. Fenugreek seeds - 1 tsp
Method :
1. cut the fish and wash throughly with water and rock salt.
2. Heat oil in a kadai. Add cumin seeds and fenugreek seeds. After it crackle, add chopped shallots and slited green chilli. Saute until it becomes soft.
3. Add crushed garlic and black pepper cons. Saute for a min. Add chopped tomato. Add salt. Saute until mushy.
4. Add turmeric powder, kashmiri red chilli powder and coriander powder. Saute until oil oozes.
5. Add tamarind pulp along with water. Cook for 5 min. Add coconut milk. Cook for 5 min.
6. Finally add fish pieces and cook in low flame for about 8 min. Do not overcook. Serve.
Pictorial :
1) cut the fish and wash it with rock salt and water. Keep it aside.
2) Heat oil in a kadai. Add cumin seeds and fenugreek seeds.
3) After it splutters, add chopped shallots and slited green chillies.
4) Saute until it becomes soft. Add crushed garlic and black pepper cons.
5) Saute for a min. Add chopped tomatoes.
6) Add salt.
7) Mix well. Add turmeric powder, chilli powder and coriander powder.
8) Saute until mushy.
9) Add tamarind pulp.
10) Add 1 cup of water.
11) Cook for about 5 min. Add coconut milk.
12) Mix well. Cook for 5 min.
13) Add fish pieces.
14) Cook for 8 min in low flame.
15) Switch off the flame. Serve.
Note :
1. Do not overcook the fish.
2. I used kashmiri red chilli powder, if you are using normal red Chilli powder , adjust the measurement as per your taste.
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