Topic started by rex (@ 194.170.1.66) on Fri Feb 23 02:22:25 .
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pl. send me the recipe for the traditional tamil styl fish curry which is done without coconut.

Responses:

• From: Lavanya Thiagarajan (@ ac823dd4.ipt.aol.com) on: Tue Feb 27 16:16:48
  
  Hi Rex,
  The traditional...well by traditional I mean chettinad style fish curry, is done without adding coconut...I'm sharing my recipe with you. Try it out and let me know.
  
  Meen Kuzhambu :
  
  
  fish : app 1 kg
  
  small onions : 10 -15 nos or
  
  big onions : 2 med sized, chopped finely
  
  tomatoes : 3 med sized,choppped roughly
  
  garlic : about 15 flakes, slit lenghtwise
  
  corriander seeds or powder : 3-4 tsps
  
  cumin seeds : 1 tsp
  
  fennel seeds : 2 tsps
  
  chilli powder : 4 tsps , depending upon how hot you like it
  
  turmeric powder : 1/2 tsp
  
  tamarind : med lemon sized, soaked in 1/2 cup of water.
  
  curry leaves : a few sprigs
  
  black gram dhal : 1/2 tsp
  
  whole pepper corns : 1/2 tsp
  
  fenugreek seeds : 1/2 tsp
  
  oil : 3 Tblspns
  
  salt as per taste
  
  Method:
  
  Clean the fish and cut it into slices. Apply some salt and about 1 tsp of turmeric powder and keep it aside. Heat oil in a kadai and after the oil becomes hot add the black gram dhal, fenugreek seeds, and pepper corns. After they start spluttering (about 1 min), add the chopped onions, pinched curry leaves and garlic. Fry till the onions give out an aromatic smell and become translucent (about 5-10 mins). Grind together the corriander seeds, cumin, fennel,turmeric and chilli powder. Add a little water to the ground powders and add it to the onions. Fry for a few minutes. Now add the tomatoes. Fry till the tomatoes are pulpy. After this point add about 3 cups of water to this,( the amount of water may be varied depending about how thick or thin you want it to be). Make a thick paste out of the soaked tamarind. Discard the tamarind pieces and and add the paste to the kadai. Let this mixture boil on low flame for some 15 minutes. Now the mixture would have reduced considerably and will be quite thick. Add some water if you want. Then add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required . The fish will cook very quickly in a matter of five minutes. Don't overcook the fish as they will break.
  
  Serve it hot with rice. It tastes better the next day. Enjoy!!!
  
  
  -Lavanya.
  
  
• From: boopathy (@ dialpool-210-214-8-169.maa.sify.net) on: Mon Jan 27 08:14:39
  
  please send the recipe to my daughter who is in kuwait. her email id is satya9@hotmail.com
  
  
• From: kav (@ 63.67.147.1) on: Mon Feb 10 14:16:17
  
  what type of fish should i use for this curry? is it available in the US... ?
  
  
• From: someone (@ h132-182.housing.ucalgary.ca) on: Mon Feb 10 16:58:05
  
  yummmm......
  
  
• From: Lavanya. (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Wed Feb 12 10:47:47
  
  Hi Kav,
  
  you could use any firm fleshed fish for this kuzhambu.(I've used tuna, salmon,shark steak etc) But if you would prefer the taste of other fish like cod which flake out easily then you have to be very careful when you cook them. Don't leave it in the curry for more than a couple of mins... Hope this helps..Happy cooking!
  
  
• From: Malar Ravi (@ toronto-hse-ppp3695023.sympatico.ca) on: Fri Feb 14 15:29:08
  
  Hi guys,
  I live in Canada, please tell me the receipe for Palguauva(milkguava)
  
  
• From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com) on: Sat Feb 15 11:11:28
  
  Take cow's milk (not buffallo's) and boil it until it shrinks to one third.
  You have to boil it until it gets thick, but you have to be careful that the milk does not start to smell burnt.
  Now add powdered sugar, and boil it for another 10 minutes. Some people prepare sugar jeera separetly and add it to the milk. That will make the palgova very hard. You can choose the one depending on whether you want a soft, or hard palgova.
  Now the milk has to completely cool down.
  Now out a few pieces of fish into it. This will make the paal 'thiri'. After 15 minutes take the fish out. Now add a lot of cardomom so that there will not be any fish smell left.
  Now boil the milk for another 5 minutes. Now cool it for another 20 minutes and keep it in the fridge for 5 hours. Now you can take it out and slice it and serve it to the guests. They will be thinking of you for many years.
  
  
• From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com) on: Sat Feb 15 11:12:50
  
  >> Now out a few pieces <<
  
  Should be:
  
  Now put a few pieces
  
  

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