Meen Kolambu (Tamil) Fish Curry (English)
Meen Kolambu is a spicy dish well popular around coastal Tamilnadu.Meen Kolambu is a perfect side dish for Dosa,Rice(cooked),Aappam, and Idi Aappam. Somme use to pour some Kolambu(curry) on their fore hand and they will lick it to feel the spicy taste,Rest from all if you eat the Meen Kolambu in next day by perfect preservation, Its the perfect heavenly taste you can feel from the enriched spice.
What you need
Fish - 5 pieces (minimum)(wash it 3 times)
Turmeric powder-2tsp
Chilli Powder - 8 tsp
Coriander Powder/Dhania Powder - 3 tsp
Fenugreek /Vendhayam/Methi - 1/2 cup
Coconut Paste -1/2 cup (use if you have )
Tamarind - 3 nos (not Green one) (Use dry Tamarind usually in black reddish colour)
(Paste it without seed by your hand (not in mixture)and make into liquid form 2 cups)
Onion - 2 nos chop into small pieces
Tomato - 4 nos
Salt -3 to 4 tsp
Oil - 1 cup
water -1 cup
Cooking instructions
Take a bowl like vessel heat to medium pour 1 cup oil (cooking),let get some heat,Then put the Fenugreek1/2 cup onto the oil and cook until it changes colour slightly red.Now put the onion and cook to get golden brown,After put the tomato into the pan and smash the tomato inside the pan by the stirrer you use for cooking and let the tomato to be cooked , Now drop the flame/heat to medium and put the Chilli powder with Dhania powder and turmeric powder,(Trick 1)Then mix the whole thing after well mixed, pour the Tamarind liquid 2 cups by filtering the tamarind smashes(pieces) by your fore hand (not by any other filters) mix the whole thing and Pour 1 cup water then increase the flame/heat let be cooked well,After started boiling now put the fish one by one onto the pan so that fish may not damage,Now put some Salt (Trick 2) and wait for boiling ,after fish is well cooked you will see the fish skin started peel off.now switch off the flame/heat and pour the coconut paste (if needed) (it will reduce the hot spice and give blended spicy taste) leave the bowl close for 5 minute and Now Meen Kolambu/Fish cury ready to serve .
Keywords: Trick 1 - Put a pinch of salt, It will chemical react to the vegetables to be cooked properly
Trick 2 - If everything comes well at this point you will feel the smell of Meen Kolambu/Fish Curry after adding the salt.If you don't get that spicy smell you did something wrong,It may change the taste at the end.
Meen Kolambu is a spicy dish well popular around coastal Tamilnadu.Meen Kolambu is a perfect side dish for Dosa,Rice(cooked),Aappam, and Idi Aappam. Somme use to pour some Kolambu(curry) on their fore hand and they will lick it to feel the spicy taste,Rest from all if you eat the Meen Kolambu in next day by perfect preservation, Its the perfect heavenly taste you can feel from the enriched spice.
What you need
Fish - 5 pieces (minimum)(wash it 3 times)
Turmeric powder-2tsp
Chilli Powder - 8 tsp
Coriander Powder/Dhania Powder - 3 tsp
Fenugreek /Vendhayam/Methi - 1/2 cup
Coconut Paste -1/2 cup (use if you have )
Tamarind - 3 nos (not Green one) (Use dry Tamarind usually in black reddish colour)
(Paste it without seed by your hand (not in mixture)and make into liquid form 2 cups)
Onion - 2 nos chop into small pieces
Tomato - 4 nos
Salt -3 to 4 tsp
Oil - 1 cup
water -1 cup
Cooking instructions
Take a bowl like vessel heat to medium pour 1 cup oil (cooking),let get some heat,Then put the Fenugreek1/2 cup onto the oil and cook until it changes colour slightly red.Now put the onion and cook to get golden brown,After put the tomato into the pan and smash the tomato inside the pan by the stirrer you use for cooking and let the tomato to be cooked , Now drop the flame/heat to medium and put the Chilli powder with Dhania powder and turmeric powder,(Trick 1)Then mix the whole thing after well mixed, pour the Tamarind liquid 2 cups by filtering the tamarind smashes(pieces) by your fore hand (not by any other filters) mix the whole thing and Pour 1 cup water then increase the flame/heat let be cooked well,After started boiling now put the fish one by one onto the pan so that fish may not damage,Now put some Salt (Trick 2) and wait for boiling ,after fish is well cooked you will see the fish skin started peel off.now switch off the flame/heat and pour the coconut paste (if needed) (it will reduce the hot spice and give blended spicy taste) leave the bowl close for 5 minute and Now Meen Kolambu/Fish cury ready to serve .
Keywords: Trick 1 - Put a pinch of salt, It will chemical react to the vegetables to be cooked properly
Trick 2 - If everything comes well at this point you will feel the smell of Meen Kolambu/Fish Curry after adding the salt.If you don't get that spicy smell you did something wrong,It may change the taste at the end.
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