Koduva Meen Kuzhambu/Sea Bass Fish Curry

Koduva Meen Kuzhambu/Sea Bass Fish Curry

 

 

Fish Curry is more like steamed fish, unlike fried fish it takes less oil.  It is healthy and tasty, suitable for everyone in the family, including small kids.

 

There are two important ingredients for the fish curry, which make the taste unique, few ‘Raw Mango pieces’/Maangai and ‘Kari vadagam’/dried onion with spices, for tempering. It’s available in the market, you can buy small packets. I've bought 'Ambika's brand Kari vadagam'

  

Fish Marinade

Ingredients



Kari Vadagam/Dried Onion with spices

Tamarind

Ingredients:

 

 

Koduva Meen/Sea Bass fish – 500 g



Babas less spicy Fish Curry Powder
 

Small Onions (halved) – 10

Garlic cloves – 8

Large ripe Tomato (sliced) - 1

Ginger garlic paste – 1 tsp.

Black Pepper Powder – ½ tsp.



Turmeric Powder – 1 tsp.

Babas Fish Curry Powder  - 1 tsp.

Red Chilli Powder – 1 tsp.

Babas Hot & Spicy Fish Curry Powder

Sambhar Powder – 1 tsp.

Coriander Powder – 1 tsp.

Tamarind – Lemon size

Salt – to taste

 

Tempering Ingredients:

 

Vendhayam/Fenugreek – ½ tsp.

Kadugu/Mustard Seeds – ½ tsp.

Karivadagam – 1tsp.

Green Chilli (slit) – 2 (optional)

Curry leaves – few

Oil – 2 tbsp.

  

To Grind:

 

Grated Coconut – 1 tbsp.

Fennel seeds – 1 tsp.

 

 

Grated Coconut and Fennel seeds

 

Ground Coconut

 Method:

How to Clean the Fish:

To clean the fish, use lemon juice, turmeric powder and rubbing stone. 

First wash and clean the fish, add some turmeric and lemon juice, leave it for 15 to 30 minutes.

Take a rubbing stone or whatever equipment you use for cleaning the scales. 

I use the turmeric rubbing stone, which my mother use to rub turmeric, it'll be available in any shop which sells utensils for cooking.  I got this from India.

Rub the fish well against the stone, to remove the scales, this will also ward off any smell left in the fish. 

Clean again and set aside.

Turmeric Rubbing Stone!

 

 

 

 

 

 

 

 

 

Clean the fish, squeeze in lemon juice, add ginger garlic paste, pepper powder and turmeric powder. Set aside.

Soak tamarind in water, after a while, extract the juice and save it for the gravy. Grind coconut and fennel seeds with water, for the gravy.

 In a pan, pour oil, add the tempering ingredients, followed by small onions and garlic. Sauté for 2 minutes, and add sliced tomato and sauté 2 more minutes.  Add all the masala powders and cook in low flame for few minutes.  Add tamarind extract, coconut gravy and little more water. Let it boil for 5 minutes, until the raw smell of the masala gets away.  Now add the fish gently, cover and cook for few more minutes until the fish becomes tender. (Fish takes little time to cook)

 

Garnish and serve hot with Rice.  Delicious Fish Curry is ready.

Tips Tips Tips...


You can use the same procedure to make "Vavva meen/Silver Pomfret Fish"

  

Vavvaal Meen/Pomfret Fish!

 
 
 
 


Vavvaal Meen Kuzhambu/ Pomfret Gravy (same procedure as above)