home style fish curry Archives

Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari – LUNCH MENU 2

June 11, 2015 by Suki Leave a Comment

Who doesn’t love this goodly delicious meal? 🙂

I always like to make big meals but just lazy most of the times. Two weeks back I got into a mood to cook and I called my friends home for lunch. So I got a reason to cook some yum recipes. I always wanted to make this big meal for my boyfriend and serve him every Sunday. It is still unfulfilled. But I am waiting 😀 . Ok, back to the plate, this is a very comforting meal. If you have some guests coming home and you wanted to make a full meal, you should make this. Back home, every Sunday, they make such big meals. You can always change the recipes you wanted to make or just pick a few from this. To be frank, everything in this plate was really good. I liked malai methi paneer being a vegetarian.

I could not click separate pictures of baby corn. bad me! But you can just marinate the babycorn in the mixture of chilli powder, ginger garlic paste, corn flour, rice flour, pepper and salt. Here is a similar recipe with cauliflower – cauliflower fry/Gobi fry. And pepper egg is a simple recipe of just boiling egg, remove the shell, heat a tbsp. of oil, add curry leaves/curry leaves powder, pepper powder, salt and add egg to it and fry for 5 minutes by just sautéing. Or you can do this Egg pepper roast.

These are the links for each of the menu items here:

Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari - LUNCH MENU 2

Author: suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Instructions

Marinate Fish and set aside. Marinate chicken and set aside. Marinate baby corn with chilli powder, ginger garlic paste, corn flour and rice flour, salt. Boil egg. Soak tamarind for fish curry. Prepare dough for parotta. Marinate rice. Keep plain rice in cooker.
Chop onions, green chillies, tomatoes, capsicum/bell pepper, coriander,paneer for all the recipes.
Sauté ingredients for ghee rice and keep in electric cooker.
Prepare Fish curry and coconut butter chicken roast side by side.
Finish and start sautéing for malai methi paneer and finish blending and prepare the curry. Roll parotta and heat in the pan side by side.
Remove shells from egg and heat oil, add some curry leaves and pepper powder and salt and add the eggs to it and fry for 5 mins.
Heat oil on a pan for deep frying babycorn. Meanwhile sauté vermicelli in another pan.
Deep fry babycorn. And finish semiya kesari other side.

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Home style Fish Curry/ Meen Kuzhambu

June 5, 2015 by Suki 34 Comments

A south Indian home style fish curry – Simple and finger licking good! 🙂

Kuzhambu means curry in Tamil and Meen means fish. There are different styles of meen kuzhambu. But this one is simple with nothing to grind and feels like home. Some dishes are really comfort food. It differes from person to person. But I guess for many, it is biryani and meen kuzhambu. Fish curry is very spicy and it has rich flavor. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers Really!!!!

Cooking this dish in earthen pot is the highlight of the dish and it really enhances the taste. But I don’t think I can do that from Canada. So if you are from India or any place where you can do with the earthen pot, please do so Clay pot will absorb the excess water and that clay pot will make sure that anything you cook in clay pot is not spoiled. You will know the difference once you start cooking in clay pot, it makes great difference.

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft. On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I made this in the weekend with the coconut butter chicken roast for my friends who came home. 😀 It was so easy to make. I have one more fish curry – Chettinadu fish curry recipe which is really tasty too but I have to grind few ingredients. So this one was more simple and easy to make.

Taste great with spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

5.0 from 12 reviews

Home style Fish Curry/ Meen Kuzhambu

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4-5 cups

Ingredients

Sesame oil – 4 tbsp
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Red chilli whole - 3
Curry leaves – 2 springs
Shallots – 15, chopped finely
Tomatoes - 2, chopped finely
Green chillies – 3, slit
Garlic – 4
Tamarind paste – lemon size (use 3 cups of water)
Turmeric powder – ½ tsp
Chilli powder – 3 tsp
Coriander powder – 5 tsp
Coriander leaves – 1 bunch
Crushed peppercorns – 3 tsp
Coconut milk – ½ cup
Jaggery – a tsp.
Salt – as needed

To Marinate:
Fish – ½ kg
Turmeric powder – 1 tsp
Lemon juice – 2 tsp

Instructions

Soak tamarind in warm water (3 cups), extract pulp and keep aside.
Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.

oimg src="https://www.relishthebite.com/wp-content/uploads/2015/06/Fishcurry-1.jpg"]
Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafetida and sauté well. Now add the onions,green chillies and garlic. Sauté for two - three minutes, then add the tomato and sauté till the raw smell leaves.
Now chilli powder, turmeric powder and coriander powder. Sauté for a minute till the raw smell leaves.
Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 20-25 minutes.
When oil gets separated and it is thick, add the marinated fish pieces. Allow it to boil for five minutes. Make sure you add the fish only when it is thick.
I usually don’t boil for more than five minutes. Now add the crushed pepper. Add little more curry leaves and coriander to garnish.
And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
Serve after an hour at least. That will help the fish to get cooked well.
Garnish them with coriander leaves.

Notes

The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.

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Have this with hot rice with side dish as fish fry, spinach stir fry or chicken fry or pepper egg roast.

Chettinadu Meen Kuzhambu/ Fish Curry

September 1, 2014 by Suki 6 Comments

Meen Kuzhambu is a very popular and traditional south Indian fish curry. It is very spicy and it has rich flavour. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers 😉 Really!!!!

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft.

On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I have another fish curry homestyle which is one of my famous recipes in the blog.

Taste great with rice and spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

5.0 from 1 reviews

CHETTINADU MEEN KUZHAMBU / FISH CURRY

Author: Suganya Hariharan

Recipe type: Dinner

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6

Ingredients

Marinate:
Fish – 7
Turmeric powder – 1 tsp
salt – 1 tbsp
Lemon juice – 1 tbsp
To grind:
Small onions -6 chopped roughly
Tomato – 2 Chopped roughly
Coconut – ¼ cup
Fennel seeds – 1 tsp
Poppy seeds soaked in water – 1 tsp
Coriander seeds – 1 tbsp
Garlic – 4
Ginger – ½ inch
To temper:
Oil – 1½ tbsp
Mustard seeds – 1 tsp
Fenugreek – 1 tsp
Red chilli – 1
Asafetida - a pinch
Curry leaves - 6
Shallots/Small onion – 5
Big onion – 1 chopped nicely
Garlic – 5 chopped
Turmeric powder – 1 tsp
Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Tamarind – Lemon sized

Instructions

Soak tamarind in warm water (around 1 /2 cup), extract pulp and keep aside.
Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.
Take the “to grind” ingredients and Sauté the chopped onion, when its translucent, add the chopped tomatoes. Grind the sautéed onions, tomatoes with other ingredients in the “to grind” items. Keep it aside.
Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafoetida, onions and garlic. Sauté for two - three minutes, then add the blended paste, chilli powder and coriander powder. Sauté for a minute.
Now add the tamarind pulp. Add some more water, I added 2 more cups (adjust according to the thickness you want) and add required salt. Allow it to boil for 20-25 minutes.
When oil gets separated, add the marinated fish pieces. Allow it to boil for five minutes.
I usually don’t boil for more than five minutes. You switch off the flame the fifth minute and serve after an hour at least. That will help the fish to get cooked well.
Garnish them with coriander leaves.

Notes

1. The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.

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It goes extremely well with any rice, dosa and rotis.

Home Style Fish curry, Coconut Butter Chicken Roast, Malai Methi Paneer, Parotta, Ghee rice, Baby corn fry, Semiya kesari – LUNCH MENU 2

Home style Fish Curry/ Meen Kuzhambu

Chettinadu Meen Kuzhambu/ Fish Curry

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