Name: Fish Curry - Meen Kuzhambu recipe by Reni Miller at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: Fish - 200 g; For the Masala Paste: Small onion (shallots) - 7 -9 (peeled and chopped into two); Tomato - 1 very big(finely chopped); Coriander leaves - 3 -4 sprigs(finely chopped); Curry leaves - from one small sprig; Coconut - finely chopped -3 tbsp; Garlic - 5 -6 small cloves - chopped; Ginger - a tiny peice(optional); Turmeric powder - 1/2 tsp; Fenugreek seeds - 1/4 tsp; Mustard seeds - 1/4 Tsp; Fennel seeds - 1 tsp; Whole pepper corns - 1/2 tsp; Carom seeds -1/4 tsp(or lesser); Cumin Seeds - 1 tsp; Coriander powder - 1.5 tsp; Chilli powder - 1 tsp; Oil - 2 tsp; For the curry: Tamarind - about the size of one or two big gooseberries (soak in a cup of warm water for 20 minutes and squeeze and drain to extract the juice); salt as needed; For the tempering: Oil - 1 - 2 tsp; Mustard seeds - 1/4 tsp; Fennel Seeds - 1/2 Tsp; Curry leaves - a few

Ingredients Serving: 5

Fish - 200 g
For the Masala Paste: Small onion (shallots) - 7 -9 (peeled and chopped into two)
Tomato - 1 very big(finely chopped)
Coriander leaves - 3 -4 sprigs(finely chopped)
Curry leaves - from one small sprig
Coconut - finely chopped -3 tbsp
Garlic - 5 -6 small cloves - chopped
Ginger - a tiny peice(optional)
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 Tsp
Fennel seeds - 1 tsp
Whole pepper corns - 1/2 tsp
Carom seeds -1/4 tsp(or lesser)
Cumin Seeds - 1 tsp
Coriander powder - 1.5 tsp
Chilli powder - 1 tsp
Oil - 2 tsp
For the curry: Tamarind - about the size of one or two big gooseberries (soak in a cup of warm water for 20 minutes and squeeze and drain to extract the juice)
salt as needed
For the tempering: Oil - 1 - 2 tsp
Mustard seeds - 1/4 tsp
Fennel Seeds - 1/2 Tsp
Curry leaves - a few

Instructions

-For the masala: Add 2 tsp of oil to a pan ,when it heats up splutter the peppercorns, mustard,fennel ,carom and cumin seeds.Add the curry leaves and garlic.Saute for a minute or two.
Add the small onions with a pinch of salt and saute for 2 minutes,Then add the Tomatoes along with the Turmeric,coriander and chilli powder and mix well.
Simmer and let it cook until the mixture oozes out oil.
Then add the coriander leaves and mix well.Finally add the coconut and saute for another two minutes.
Remove the mixture off the stove,Let it cool and grind to a slightly coarse paste
Extract the juice from the Tamarind.
Clean and chop the fish.
For the Curry: -In a vessel add the paste and the tamarind juice and mix well.On a medium heat let the mixture cook for 4 -5 minutes.Check for salt and add as needed.
Then add the fish and mix carefully.
Let it cook on a low to medium flame for 10 - 15 minutes until it is full cooked.Do not mix often as the fish might break into pieces.Let it simmer for another 2 -3 minutes.
In a another pan heat the oil for tempering and splutter the other ingredients
Add the tempering to the curry and take it off the stove.

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