Saturday, June 28, 2014

Madurai Meen Kulambhu




Whole shallots – 230g
Green chillies, slitted – 6nrs
Tomato, sliced – 100g
Coconut – 80g
Cashewnuts – 35g
Turmeric powder – ½ tsp
Chilli powder – 2 tsp
Coriander powder – 3 tsp
Tamarind Extraction – 80ml
Water and salt as required
Fish – 500g

For Tempering

Refined oil – 50ml
Fenugreek – 2g
Saunf – 1g
Curryleaves – a few
Garlic pods – 50g


Method of Preparation

1.     Temper fenugreek, saunf and curryleaves in hot oil. Add garlic, shallots and green chillies, fry it nicely.

2.     Add tomato and stir it. Add the masala powders and stir. Add little water and salt, mix and add the tamarind extraction once the water starts boil.

3.     Add the coconut milk and mix it well. It is a time to add fish pieces, boil it.

4.     Once the fish is half done, add the cashewnut paste. Stir well and cook it in simmer fire.

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