Arachuvita Meen Kuzhambu / Fish in Freshly Ground Masala

'Arachuvita Meen Kuzhambu / Fish in Freshly Ground Masala' is best for the fishes like Tilapia, Salmon. Its a South Indian recipe, best pair with rice.
fish-curry-Meen-Kuzhambu
Arachuvita Meen Kuzhambu  is a South Indian side for Rice. Do you ever think about the fresh fish in even more fresh ground masala? Sounds good right!. I know many of us will stock chili powder, coriander powder for months together.

In due course, these stored masalas tends to lose their flavor and they serve only as a thickening agent in the gravy. Freshly ground masala is unbeatable, when compared to that of masala which was stored for a longer time. And also every fish variety has to be treated differently with different types of sauces.

For the fishes like Tilapia, the most commonly found fish here, needs little thicker gravy. As they do not combine well with the regular gravy. To me, I consider this type of gravy is best for the fishes verities like Tilapia, Salmon...

You may also check with other Kuzhambu Recipes with fish like Vadagam Meen Kuzhambu.


Arachuvita Meen Kuzhambu / Fish in Freshly Ground Masala
fish-curry-Meen-Kuzhambu-method

Prep time : 10 min
Cooking time : 25 min
Yeild : Serves 4





Ingredients:
Fish - 1/2 Lb
Tamarind - 1 Lemon size
Onion - 1(medium size)
Tomato - 1(medium size)
Curry Leaves - 1 stalk
Gingelly Oil - 3-4 tbsp
Salt to taste


For Grinding:
Toor Dal - 1 tbsp
Bengal Gram - 1 tbsp
Red Chilies - 3
Coconut pieces - 2-4 tbsp
Coriander seeds - 1 tbsp
Pepper corns - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp


How to make:
fish-curry-Meen-Kuzhambu-step-1

Soak tamarind in water for about half an hour to extract the pulp easily. Or microwave tamarind with half cup of water for 2 min.

fish-curry-Meen-Kuzhambu-step-2

Prep all the ingredients from the above table 'For Grinding'. We are not going to add any chili powder or coriander powder. So you can adjust your chilies here for your taste.
fish-curry-Meen-Kuzhambu-step-3

With little oil roast the above ingredients till all these ingredients roasted evenly. Let it cool for sometime and grind these roasted ingredients in mixie / blender.
fish-curry-Meen-Kuzhambu-step-4

Chop onion, tomato and curry leaves.






Notes:
::Adjust the quantity of water, according to your desired consistency.
::Tamarind pulp extract is also available in the stores, you can also add them by combining with water.
::Raw mangoes can also be added along with the fish for more flour and tangier curry.

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29 comments:

  1. Yum. We eat fish all the time and this super looking curry will trill my other half.

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  2. Delicious and yummy meen kuzhambu...

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  3. It must be very delicious! Love the curry gravy.

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  4. Super yummy gravy,freshly made spice enriches the curry more.nice clicks.

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  5. Very true about masalas..fresh masalas will kick all other masalas ...btw this looks yummy :)

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  6. Mom makes great fish curry all bcz of perfectly roasted n ground masala...

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  7. wow... absolutely lipsmacking...

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  8. Nice aroma and tasty with fresh masala.

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  9. I am going to try this for our Sunday meal..

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  10. deliicous curry n Love to have vth a glassrice..
    MAha

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  11. hello pepperbowl! do u own a restaurant?

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    Replies
    1. I wish to serve authentic South Indian food in contemporary style restaurant..But as of now, I'm satisfied with 'Pepper Bowl.com'.

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  12. drooling over the meen kulambu, such a tempting preparaton...

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  13. Help! I've prepared all the ingredients. Will cook later. How much water?

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    Replies
    1. Thanks Wiserbud for the comment! You may add 4-5 Cups of water, depending on your desired consistency. I went with about 4.5 cups of water to reach medium consistency.

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  14. Replies
    1. You are most Welcome Wiserbud!!

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  15. Sorry one more question (forgive me, I'm a man!). Point number 5: Is it black or yellow mustard seeds?

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    Replies
    1. Thanks Wiserbud for the follow up questions, it is black mustard seeds. South Indian Cuisine always requires black mustard seeds :)!

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  16. another one! the tamarind - when does the tamarind go in?

    (sorry and thanks. I want to get this right!)

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    Replies
    1. Tamarind extract goes into curry along with water, Sorry I was not precise in this regard!!

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  17. You were precise. You said it clearly in point 7. I was being an idiot. Good news: it looks and tastes FABULOUS! You are my new cooking guru!

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    Replies
    1. Motivating comments like yours are the driving factors in maintaining this blog. Thanks for the compliments!!

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  18. i am allergic to tamarind....could you plkease suggest an alternative

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    Replies
    1. First congratulations for becoming a 'new mum' :), Tamarind is the basic ingredient in this recipe. Since you are allergic, you can substitute with fresh cut mangoes or dried mangoes for the sourness, which could also bring out beautiful flavor.

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