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…
Arachuvita Meen Kuzhambu / Fish in Freshly Ground Masala
Prep time : 10 min,
Cooking time : 25 min,
Yeild : Serves 4
Author : Pepper Bowl
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
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:
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.
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.
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. Keep it aside.
3. Chop onion, tomato and curry leaves.
4. In a pan add 2-3 tbsp of cooking Oil(preferably gingelly oil) add mustard seeds, urad dal, fenugreek seeds and allow mustard to splutter. Then add onion, saute till it becomes soft and translucent. Then add tomatoes and continue cooking it in medium heat until tomatoes becomes soft and pulpy.
5. Now add kept aside ground masala, chili powder, coriander powder to the pan, and continue to cook it by stirring them occasionally.
6. When oil starts separating from the gravy, add tamarind extract, 2 cups of water. And bring it to boil for about 10 mins until it leaves out the raw flavor. Adjust water according to the desired consistency level. Now add fish pieces, simmer the flame and cook it for another 10 minutes.
7. Serve hot along with steamed rice.
1. Adjust the quantity of water, according to your desired consistency.
2. Tamarind pulp extract is also available in the stores, you can also add them by combining with water.
3. Raw mangoes can also be added along with the fish for more flour and tangier curry.