Meen Kozhambhu (Fish Curry) - Mom's Recipe

My Mom makes one of the best fish curries that is quite popular amongst my family and friends. Back at my previous work place, my friends would be waiting for the day i bring fish curry. I am not being overly dramatic, just putting it in words.  Choose any good fish suitable for making fish gravy like Koduva, Pomfret, Kala, etc. Vegetarian alternative also possible.

Ingredients (serves 6-8)

Fresh Fish 6-8 pieces

Tomato 2 nos

Onion 2 nos

Coriander 1 small bunch chopped

Green Chilli 2 nos

Ginger  1nos

Garlic Cloves 8-10 nos

Tamarind  size of large lemon

Turmeric Powder 1 tsp

Chilli Powder 1 tsp

Curry Chilli Powder  2-3 tsp

Coriander Powder 1 tsp

Mustard Seeds 1 tsp

Urad Dhall 1 tsp

Curry leaves 

Oil 1 cup (2-3 tbsp)

Sea Salt for taste

Preparing the Fish

Clean the fish thoroughly,then rinse it well. Again add sea salt and turmeric and rub it well on the fish, let it rest for 5 mins. Then rinse it with running water, leave the fish in water until you add it to the curry. Always use fish with its bone, else it will break away whilst cooking.

Making the Kozhambhu

Soak the tamarid in 2 cups of warm water for 5 mins. Grind one and half Onion, Garlic, Ginger, Chilli and Coriander to a smooth paste and mix it into the Tamarind mixture. Add turmeric, Coriander powder, Red chilli powder, Curry Chilli powder and salt to the liquid and mix well. Taste for salt and spice. It should be tangy but not overly tangy.  Liquid consistency should neither be thin or thick. Now grind the tomatoes in a mixer and keep it separate.

In a deep bottomed pan or clay pan, add about cup of oil. Crackle mustard seeds and urad dhall in it and add curry leaves to it. Now add half chopped onions and saute it further. Once the onions are translucent add the tomato paste and cook further. Now add the previously prepared tamarind based liquid onto the pan. Check for salt again, you might want to compensate for the tomatoes added.

Bring the mixture to boil and let it simmer further until the gravy starts to thicken. Check for salt and spice.

Now add the fish without water and bring to boil for 5-6 mins, ensure that you don't let it boil too long as the fish would start to breakaway.

For best results, prepare the gravy the previous night and let it sit over night. Reheat and serve it with Idli, Dosa, Bread slices or with Rice.

For Vegetarians

Susbstitute fish with  boiled baby potatoes.

Cauliflower Gravy

Ingredients

Cauliflower  1 Nos (Medium)

Onions 2 nos

Tomato 2 nos

Green Chilly 2 nos

Turmeric Powder 1/4 tsp

Red Chilli Powder  1tsp

Coriander Powder 1/2 tsp

Cumin (Jeera) Powder 1/2 tsp

Garam Masala 1/2 tsp

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Curd 1/2 cup 

Water 2- 3 cups

Oil 1/2 tbsp

Cumin Seeds 1/4 tsp

Salt to taste

Preparing the Cauliflower

Cut it into florets and soak it in hot water with salt for 15 -20 mins. This helps to rid them of all the dirt.

Making the Gravy

Heat oil in a pan and add the Cumin seeds to crackle. Use in jeera in moderation, otherwise they could add bitterness to the dish, which i learnt it the hardway. Now add the garam masala, ginger and garlic paste saute it. Add the green chillies slit across their length and add onions cook until the onions turn translucent. Now add the tomatoes and turmeric powder. Saute further and add red chilli powder, coriander powder and jeera powder. 

When the oil begins to separate, add the cauliflower florets and mix well so that the masala is coated well on the florets. Cook for 2 mins and add water and salt and let it cook until the florets turn tender.

Whisk the curd with little bit water, and add it to the pan.  Mix them well, until the curd is blended well and cook for another 2 mins.  Check for taste, if its too spicy or bitter add juice of half a lemon. Garnish with it fresh cut coriander. You could either make it as a dry dish or a semi gravy dish to go with Chappathi, Idly, Dosa or for rice.