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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, September 7, 2011

Meen/ Eral Kuzhambu (Tamilnadu & Kerala style)


Tamilnadu style: 
Sesame oil – 3tbs
Garlic – 10 pods
Tomatoes – 1 medium sized, finely chopped
Dry red chillies – 2
Mustard – ½ tsp
Fenugreek – ½ tsp
Cumin – ½ tsp
Baby onions – 1 cup
Drumstick – 3-4 pieces cut in equal lengths

Kerala style:
Coconut oil – 3tbs
Ginger – 1 inch
Coconut milk – ¾ cup
Grated coconut – 1 tbs
Green chillies -2 split lengthwise
Onion – 1 finely chopped

Common ingredients:
Turmeric powder – 1¼ tsp
Coriander powder– 1 tbs
Chilli powder – 1 ½ tsp
Tamarind pulp – made from juice of a lemon sized tamarind ball mixed with 2 cups of water
Fish (3-4)/ Prawns (10) (cleaned and marinated with turmeric powder, chilli powder and salt)
Curry leaf – 1sprig
Salt to taste

Method 1 (Tamil Nadu style):

In a skillet add sesame oil. When hot add onions, fenugreek, drumstick and curry leaves. Once the onion turns golden brown add tomato, turmeric powder, coriander powder and chilli powder. Then add the tamarind pulp and salt. Cook for 10 minutes with the lid. Add fish pieces /Prawn and close lid cook for 5-7mins.  Finally temper with dried red chillies, mustard seed, cumin, and curry leaf. Serve after an hour with steaming hot rice.

Method 2 (Kerala style):

Heat coconut oil in a skillet. When hot, add curry leaves, onion, green chili and ginger. Sauté till onion turns golden brown. Add the turmeric powder, coriander powder and chilli powder and sauté for another 2 minutes. Add the marinated fish with the tamarind juice. Mix gently and allow it to cook till you lose the raw smell of the tamarind paste. Finally add the coconut milk and allow it to boil for 5 more minutes. Serve after an hour with steaming hot rice.

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