Monday, August 24, 2009

Varutharacha meen kulambu

In Chicago i used to get sea fish regularly from a store. After moving to St.Louis, i dint know where sea fish will be available. But thanks to the anna in the grocery store, he told he will get it for me.He got me some black pom fret.

Comparatively i feel black pomfret is tastier then silver pomfret.This is again my moms recipe. The best meen kulambu i have ever eaten is my grandmothers. She used to make it in earthen pot and the masala she used to grind it with hand in 'ammi kal'. Her kulambu has an unique flavour.

Fish - any fish

Coconut - 1 cup
Onion - 1 small
Curry Leaves - 1 sprig
Black Pepper - 4 or 5
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Tomato - 1 small
Green chili - 3 slit
Curry leaves -1 sprig
Green Raw mango - 4 or 5 pieces (optional)
Tamarind water - 1 1/2 cups (Soak big lemon size tamarind in water and extract the juice)
1.Clean the fish well and make it into pieces

2.Preparation of Masala:

a. Cut the onion into small pieces.Saute the coconut in medium heat along with the onions curry leaves and black pepper.

b.When the coconut turns light brown add the turmeric powder,chili powder and coriander powder.

c.When the masala becomes reddish brown switch off the stove and allow it cool. Then grind it into a nice paste.

3.Heat a kadai and add the ground masala along with tomatoes, green chilli's, raw mango pieces, tamarind water, curry leaves and salt.
4.When the gravy is about to boil add the fish pieces and allow it to cook for 15 -20 min .


  1. Hi Priyanka,

    Lovely blog and great traditional recipes. So hard to find them these days. Everything looks lovely and as a person who has tasted your dishes, am sure they taste awesome!!


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