Pondicherry Meen Kuzhambu/ Fish Curry

Coming from a coastal place I  eat  lot of seafood.  Infact we use to have seafood atleaast 5 days a week. Sea food is  also the staple food  here.I still remember those days when we use to buy   fish from an old  lady  vendor  on the road.  We will buy this Sangara meen/ kili meen  @  10 fishes for 20 rupees.   Though seafoods smell raw while cleaning it smells heaven after cooking which invites  even to the next door neighbour.

Ingredients( 4 serving)

Sangara meen/ kili meen-  1 kg

Sour Raw mango – 2 nos.

Shallots- 150 g

Tomato – 4

Tamarind – 50 g

Gingelly  oil- 100ml

Green chilies – 4

Garlic peeled- 1 whole

Ginger garlic paste – 2 tablespoon

Chilli powder- 4 tablespoon

Coriander /Dhania powder -  8 tablespoon

Pepper- 1 teaspoon

Jeera – 1 teaspoon

Turmeric powder- 1 teaspoon

Few Curry leaves

Salt to taste

METHOD

Pre Preparation

1.       Clean fish with salt, turmeric and a  squeeze of lemon to remove the raw odour.

2.       Soak tamarind in water for atleast 15 min and extract  pulp.

Now the cooking starts..

    Keep kadai on flame and pour gingelly oil or any cooking oil.    Add mustard, pepper, jeera,  slit chilli and add one by one resp.  When it sputters add shallots and peeled garlic and let it slightly fry.

 Now add chopped tomato and sprinkle salt, turmeric and cover it for 2-3 mins.   Now when tomato melts,  

                   Add ginger garlic paste, mix all together adding chilli powder and dania powder.

Add tamarind pulp. Add 2 glasses (300ml) of water and let it simmer for 7-10 mins.

When the curry is bubbling drop in the fish carefully into it such that the fish is fully immersed in the curry.   Cover it for 2-3 mins. Fish cookes very fast.

 

 

  When the fish is half cooked add the cut mangoes without disturbing the fish and cover it.  Let it cook for another 4-5 mins .

 

   Now for tadka , the final touch.. Heat oil in a tadka pan add mustard, one finely chopped onion and some curry leaves. Fry it until golden crispy brown.  Transfer it to the bubbling sangara meen kuzhambu.

     Eat with steamed rice, idli, dosa, or appam.

              Note:  Fish gravy tastes better when cooked and left in earthen pot for 4-5 hour