Name: Poricha Meen Kuzhambu ( Hotel style ) recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 140 min
Cook time: 12 min
Total time: 152 min
Yield: 2
Ingredients: For Marination :; Whole medium sized fish 2; Turmeric Powder; Rock salt 1 /2 teaspoon; Fresh Ginger paste 1 teaspoon; Garlic paste fresh 1 teaspoon; Kashmiri chilli powder 1 teaspoon; Spicy red chilli powder 1 teaspoon; Coriander powder 1/4 teaspoon; Tomato thick purée 1 tablespoon; For Curry :; Red chillies 4; Coriander seeds 1 Teaspoon; Pepper corns 1 teaspoon; Mustard seeds 1 teaspoon; Fenugreek Seeds 1 teaspoon; Asafoetida 1/4 teaspoon; Shallots 10 sliced .; Onion big thinly sliced 3; Big Tomatoes ripe and mushy chopped 2; Sesame oil 3 tablespoon for curry .; Curry leaves fistful .; Sesame oil for deep frying the fish .; Freshly crushed ginger 1/2 teaspoon; Freshly crushed garlic pods 1 teaspoon; Big lemon sized tamarind ball to extract tamarind pulp.; Water as required .

ABOUT Poricha Meen Kuzhambu ( Hotel style ) RECIPE

A deep fried masala fish is soaked , slow cooked in a fine curry . South Tamil Nadu style fish curry where Masala is given at-most importance .

Ingredients Serving: 2

For Marination :
Whole medium sized fish 2
Turmeric Powder
Rock salt 1 /2 teaspoon
Fresh Ginger paste 1 teaspoon
Garlic paste fresh 1 teaspoon
Kashmiri chilli powder 1 teaspoon
Spicy red chilli powder 1 teaspoon
Coriander powder 1/4 teaspoon
Tomato thick purée 1 tablespoon
For Curry :
Red chillies 4
Coriander seeds 1 Teaspoon
Pepper corns 1 teaspoon
Mustard seeds 1 teaspoon
Fenugreek Seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Shallots 10 sliced .
Onion big thinly sliced 3
Big Tomatoes ripe and mushy chopped 2
Sesame oil 3 tablespoon for curry .
Curry leaves fistful .
Sesame oil for deep frying the fish .
Freshly crushed ginger 1/2 teaspoon
Freshly crushed garlic pods 1 teaspoon
Big lemon sized tamarind ball to extract tamarind pulp.
Water as required .

Instructions

Marinate the fishes for minimum 3 hours under refrigeration .
In a pan , heat little oil .
Roast red chillies , coriander seeds , crushed ginger , crushed garlic pods , pepper corns .
Cool and grind along with the shallots using very little water .
In a wok . heat oil .
Splutter mustard seeds .
Add fenugreek seeds .
Add curry leaves .
Add Asafoetida .
Add the thinly sliced onions . Sauté till translucent .
Add tomatoes . Cook till glossy .,
Add the ground paste .
Add salt .
Add little water as the gravy should be thick sticking to the fish .
Sauté and cook the Masala till oil oozes out .
Add tamarind pulp and boil the curry for 5 minutes .
Meantime , deep fry the marinated fishes under medium flame .
Transfer the fried fishes to a plate . Let it reduce to warm .
Now carefully add this fried fishes one by one to the curry and slow cook for 2 minutes under low flame .
Don’t overcook and break the fishes .
Poricha Meen Kuzhambu is ready .
Serve hot .

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