Thursday, 1 August 2019

Kola Meen Kuzhambu/Kola Meen Kuzhambu with Coconut Milk/Flying Fish Gravy/Flying Fish Gravy with Coconut Milk


Hello Friends,

Today I am going to share a very interesting, tasty and tempting Kola Meen Kuzhambu. I have already posted Kola Meen Varuval made with coconut milk. Both of them are my mom’s recipe, do try it out and post your comments here. Meanwhile do check out other interesting NonVegetarian recipes here.
Here’s how to make Kola Meen Kuzhambu with step by step photos…




Ingredients

Kola Meen/Parava Meen/Flying Meen
6 [500 g]
Shallots/Small Onion/Sambar Vengayam
10-15 [chopped]
Green Chilli
3-4 slit lengthwise
Tomato/Thakkali
1 finely chopped
Garli Cloves
6-8
Tamarind/Puli
One small lemon sized ball
Red Chilli Powder
1 ½ tsp
Coriander Powder
3 tsp
Turmeric Powder
1 tsp
Grated Coconut
1 coconut [Extract Milk and keep aside]
Cilantro/Kothamalli
2 tbsp finely chopped

For Grinding

Shallots/Small Onions
5
Fennel Seeds/Sombu
½ tsp
Cumin Seeds/Jeeragam
½ tsp

For Tempering

Nallaennai/Gingelly Oil
2 tbsp
1 ½ tsp
If you do not have thallippu vadagam then splutter with the following
Kadugu/Mustard Seeds
½ tsp
Jeeragam/Cumin Seeds
½ tsp
Vendhayam/FenugreekSeeds
½ tsp
Curry Leaves/Karuvepillai
15-20
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 5-6

Method

Soak tamarind in a cup of water for 10 minutes. After it has soaked well, mash it well with your finger and extract the tamarind juice. Keep it aside.


Remove the head and tail of the fish, cut into pieces and wash thoroughly. Add sea salt, turmeric powder, mix with fish and then wash it off thoroughly.


Extract the coconut milk and keep it aside. Grind the ingredients mentioned and keep it aside.

Add little thick coconut milk to the washed and cleaned fish and let it sit for 10-15 minutes.

Heat oil in a kadai/Chatti, add thallippuvadagam, curry leaves and fry until very nice aroma fills the room. Otherwise, splutter with mustards seeds, then add cumin seeds, fenugreek seeds, curry leaves and fry for 20 seconds.


Now add shallots/sambar onions, green chillies , garlic and fry for 20 seconds. Then add the ground paste[shallots,cumin seeds,sombu] and fry until the onions turn slightly brownish.  



Add chopped tomatoes and fry until they turn mushy.


Add the tamarind extract and sea salt.


Then add red chilli powder, coriander powder, turmeric powder and let it boil really well for about 8-10 minutes.


Add the fish pieces along with coconut milk and cook in low flame for about 15-20 minutes.


Now add the remaining coconut milk and let it boil for another 5 minutes and switch off the stove.


Finally add finely chopped cilantro/Kothamalli and serve it hot with steam cooked rice.


Thank you all for visiting my space, please come back again for more interesting, tempting and traditional recipes from my kitchen.

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Until then I am signing off…





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Priya Anandakumar

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