Thakkali Meen Kuzhambu / Fish Tomato Curry
- 05
- November
- 2008
Vanjiram Meen Thakkali Kuzhambu:
King Fish in Rich Tomato based Curry. Nei Meen in Malayalam, Vanjjiram or Vajjiram in Tamil.
It is called ‘King Fish’ in English or better known as ‘Sear’ in South India. Its a common King Mackeral, found in Indo-Pacific sea waters. If my memory is not rusty….its zoological name is Scomberomorus cavalla. Identifying correct species name of the fish is a killing job! Believe me….there are 1000s of fish in each Family. To go through the species…one need to take closer look at the scales, fin bone, pin bones and stuff! Definitely….sometimes I feel, its better to taste them and differentiate than going through these troubles! Ha ha…..true, taste is easy to point out the fish!
One good thing about this fish is…it has just a large central bone and very few pin bones….so easy to fillet them. I guess kids could appreciate it…..and so does my brother!
Ingredients:
King Fish fillets 6-8
Garlic 1 whole peeled and grated
Country Tomatoes large – 6 (made into puree/juice)
Dry Red Chilies 10-15 (Roasted and Powdered)
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Asafoetida 1/2 spoon
Thalippu Vadagam 2 spoons
Dry red chilies 3 – crisply fried for decoration
Curry leaves crisply fried for decoration
Sesame oil 1-2 cups.
Method:
In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds, asafoetida and thalippu vadagam. Let them pop and splutter well. Set aside to garnish on the gravy.
In a wide wok, add oil….add garlic and fry them till fragrant. Then followed by chili flakes/powder…fry till fragrant.
Now add tomato puree to it. Further add, salt + turmeric powder.
Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.
Once gravy consistency is achieved and oil shows up on top. Add fish fillets….bring this to boil. Maybe after adding fish…leave them over stove for just 2 minutes.
Do not cover with lid after adding fish. Maintain the stove over medium heat. Let the fish be well covered with thick gravy. Allow it to cook, just for 2 minutes. Turn your stove off.
Remove from heat and allow it to stand on counter-top. Do not cover with lid. Covering the curry with lid will lead to over cooking and fillets will be flaking badly…
Serve after 2-3 hours. Let the gravy get well seeped into the fish.
Garnish with crisply fried curry leaves, red chilies and step-2 seasoning.
Its good to have with plain steam cooked rice/ idly or dosa.
WOW MALAR THIS LOOKS SO GREAT WISH YOU INVITE ME HOME FOR LUNCH I CANT RESIST IT VERY TEMPTING
Malar,
Thks for visiting me, wow..u sure hv a llllloooovelyyy blog here! Loved looking at the pics n recipes here! Tks again …I could trail into yours!! Meen n everything looks mouthwatering!
I love meem kozumbu, the dish looks so mouth-watering….
Hey Ramya…..thanks for those lovely words and you know….you are always invited!
Purnima, thanks for visiting my blog dear. I am glad that you liked it!
Thank you gita.
WOwo malar, no words to say..eyecatching clicks..i love sea foods like anything, love ur meen kuzhambu ya..tempting one..
Vanjiram Meen is my fav, glad that u get this fish in ur place. Nice recipe. Look so good. Pics take me to India. YUM!
Dear Priya,
Thank you for those lovely words!
Dear Sukanya,
I like vanjiram as well…..I could never spot anything here at Oxford, its a too small town! The town has just 2 two stores! I get to have only frozen veggies and frozen chicken! I happen to cook this….while I was in India!
that’s a lovely recipe! Very tempting pictures! This has been duly bookmarked!
Thank you PG.
Meen kuzhambu romba nalla iruku!!
Mikka Nandri Divya!
Hi Malar..i have something for u on my blog..pls check it out..
you have a nice blog here!..that bowl of fish looks good!
it is called as spanish mackeral here
btw we also get a fish called blue mackeral here., which is very tasty. which is kannankeluthi / its marathi name is bangda.
I am truly honored that you planned to pass inspiration award to me! Thank you so much Priya.
Thank you Srivalli.
Pari, Nice to know that….
I made something similar last week.. Will be posting sometime soon..