Meen Muttai Kuzhambu: (Country Style)

Fish Eggs Curry/Gravy. Meen Sinai Kuzhambu.

Ingredients:

Rohu Fish Eggs – 1/4 kilo
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Black pepper 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

Wash and clean fish eggs carefully without breaking it. Set them aside.

In a deep pan heat few spoons of oil. Add mustard, cumin, asafoetida, dry red chilies and curry leaves. Let them pop and splutter well.

Then add chana and urad dal + fenugreek and black pepper. Let them get fried well.

Now add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Followed by tomatoes, fry them till they loose their water content.

Now add salt, turmeric and chili powder.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once it comes to gravy like consistency…Add fish eggs and cook over medium heat for 2-4 minutes. Never cover with lid, once after adding fish eggs.

Let this gravy sit for 2-4 hours….in that way the eggs taste better.

Serve warm with steam cooked rice.