"Sardine Fish(Mathi Meen) Kuzhambu"

"Mathi Meen Kuzhambu"

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About this Foodie!

"Mathi Meen Kuzhambu" , is an typical South Indian fish variety dish very very favorite and famous for its unique taste and flavor which cannot be described in words that way it will be so awesome...so try for yourself and enjoy this dish:-)

 Note: With the same ingredients you can use some other fish of your  likeness and cook with same method.

Best side dish with plain white rice, idly and dosai.

"Mathi Meen Kuzhambu"

Recipe

Ingredients

1. Mathi Meen - 1/4 kg or any other fish of your choice nicely cleaned.

2. Big onion- 1 no

3. Tomatoes(Country breed / Naattu Thakkali) - 5 nos

4. Mango(Mangai) - 2 fingers sized slices 2 nos

5. Tamarind purie - 100 gms (2 cups) or to your taste.

6.  Salt & Oil - To your tatse.

7. Cumin seeds - 1/4 teaspoon

8. Chilly powder - 1 teaspoon

9. Coriander powder - 2 tbl.spoon

10. Turmeric powder - 1/4 teaspoon

11. Curry leaves - 1 kothu or  (10-12 nos)

12. Mustard seeds - 1/4 teaspoon

13. Fenugreek - 1/4 teaspoon

14. Coconut - 1/2 cup

15. Vadagam - 1 teaspoon

16. Black pepper - 1/2 teaspoon or to your taste.


Method

1. Make tamarind purie (semi thick consistency) and add chilly powder,coriander powder, turmeric powder , salt and nicely stir it (Karachuviduvathu) and keep it aside.

2. Now nicely grind onions,tomatoes, cumin seeds and curry leaves(6-7 nos) in a mixer grinder and add it with the tamarind mix (along with that mixie washed water little bit )and nicely stir it and keep aside.

3. Take coconut pieces, black pepper and nicely grind it in a mixer grinder and keep it aside.

4. In a pan leave 2-3 teaspoons of oil and add mustard seeds,vadagam and curry leaves(4-5 nos) and when mustard seeds get bursted  add that tamarind mixture and cook till raw smell goes off and then add coconut paste mix (along with mixie washed water) and mango pieces at this stage and allow it to cook (kothikavaipathu) till you get bubbles and now add the raw fish and cook for 4-5 mins till you get an aroma and serve it hot.

Try it and you will love it.

Note: Normally all fish kuzhambu dishes will get their taste added up in second and third days, so you can use this upto 3 days.


Happy Foodie!!!