Apr 252020
Traditional Aracha Meen Kuzhambu/ Fish curry

Traditional Aracha Meen Kuzhambu/ Fish curry is a popular recipe in South India which is the most favourite dish for all ages. This is our family recipe we learned it from our grandmother. she grinds masala paste using Ammi Kal and its a good exercise too. now we are using a mixer grinder for blending. and Now my Periamma (Sundaram) is an expert in making fish curry. I don’t eat fish at all. But my hubby loves to eat fish a lot. So I learned this recipe from my Periamma and cooked it for my husband’s birthday and surprised him by serving this dish. Cooking for the loved ones is real happiness. Cooking with love always gives more taste to the food. This Kitchen is seasoned with love!!. Recipes are meant to be shared.

Come!! I will share you the step by step method of Making Traditional Aracha Meen Kuzhambu /Fish curry.

Traditional Aracha Meen Kuzhambu/ Fish curry

Bhuvana Devi
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Fish, Non Veg
Cuisine South Indian
Servings 6

Ingredients
  

  • Fish- ½ kg. Katla
  • Mustard seeds-1tsp.
  • Cumin seeds -1tsp.
  • Black pepper – 1tsp.
  • Coriander seeds 1 tbsp.
  • Fennel seeds -1tsp.
  • Fenugreek seeds- 2 tsp.
  • Dried red chilli – 3.
  • Shallots- 2 Cup.
  • Garlic – 10 no’s.
  • Grated coconut -1/2 cup.
  • Tomato -2.
  • Kuzhambu Masala- 3tbsp.
  • Chili powder-1 tsp.
  • Turmeric powder- 1tsp.
  • Oil- 4bsp.
  • Curry leaves few.
  • Tamarind a lemon size.
  • Salt to taste.

Instructions
 

Preparation:

  • Step: 1 Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt. Keep it aside
  • Step 2: Soak 1 lemon size tamarind in warm water and extract its 2cupsof juice. Throw the pulp
  • Step 3: MASALA PREPARATION
  • i)Take a pan add 1 tbsp of oil, add 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper, 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.
  • Add 1 cup of shallots, 2 chopped tomatoes, 3 red chili roasts. Then add 3 tbsp of Kuzhambu Masala, and mix well.
  • Take ½ cup of grated coconut to add little water and blend well. Then add the roasted spices-(i), shallot tomato mix-(ii), and blend well by adding little water into a smooth paste. Keep this masala paste aside.

Method:

  • Take a pan to add 3tbsp of gingerly oil with 1tsp of mustard seeds, fenugreek seeds, curry leaves and sauté well.
  • Add, 1 cup chopped shallots, 10nos of Garlic and sauté until shallots turn glossy well.
  • Now, add the grounded masala paste and salt. Mix well and cook for 5 minutes.
  • Then, add 2 cups of tamarind extract, 1tsp of turmeric powder, 1tsp of chili powder, mix and cook for a few minutes.
  • Now, add 1 cup of water and cook well until froth forms.
  • Now add the head portion of the fish first and let the fish curry boils for a few minutes. ( the head portion of fish takes little more time to cook so we are adding the head first)
  • After a few minutes add the remaining fish and cook well until oil separates on the top.
  • Turn off the stove and garnish with curry leaves.

 Pictorial step by step method:

  • Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt.
  • Take 1 lemon size tamarind, soak well in warm water and extract 2 cups of tamarind juice.
  • Take a pan to add 1 tbsp of oil, 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper , 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.
  • Add 1 cup of shallots, 2 chopped tomatoes and 3 dry red chili roast well.
  • Then add 3 tbsp of Kuzhambu masala in it and mix well.
  •  Take ½ cup of grated coconut with little water in the blender and blend well.
  •   Then add the roasted spices (3), roasted shallot, tomato, chili, and Kuzhambu masala (5) by adding little water blend it into a smooth paste.
  • Take a pan to add 3tbsp of gingerly oil with 1tbsp of mustard, fenugreek seeds, curry leaves and sauté well.
  • Add, 1 cup chopped shallots; 10nos of Garlic, sauté until shallots turn glossy.
  • Add the grounded masala and salt. Mix well and cook for 5 minutes.
  • Add 2 cups of tamarind juice, 1tsp of turmeric powder, 1tsp of chili powder, mix well and cook for a few minutes.
  • Add 1 cup of water and cook well until froth comes. Add required salt.
  • Now, add a head portion of the fish first and let the fish curry boils for a few minutes. (the head portion of fish takes little more time to cook so we are adding the head first)
  • After few minutes, add the remaining fish and cook for10 minutes until oil separates on the top.
  • Turn off the stove and garnish with curry leaves.

Serve this spicy Aracha Meen Kuzhambu/Fish curry to your loved ones.

Serve the Traditional Aracha Meen Kuzambu/Fish curry to your loved ones.

I hope you all love this recipe. also, I have posted different recipes. if u like click the link and enjoy cooking the recipes.
Garam masala homemade

Dindigul Thalapkatti chicken Briyani,

Mutton soup

Mutton Chukka recipe

Mutton/ Lamb Liver fry


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