Fish Kulambu With Coconut

Fish Kulambu With Coconut. If you don’t like coconut oil flavour you can add gingelly oil. Add dhania powder and grind it to gether.

Meen Kulambu/Fish Curry with Coconut recipe by Poornima Porchelvan at from www.betterbutter.in

Get ready with thick tamarind juice, thick coconut milk, and thin coconut milk. Mix everything for a minute. Add curry leaves to it and fry them for 30 seconds.

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1 cup coconut milk and 1 cup shredded coconut mix thoroughly. If you don’t like coconut oil flavour you can add gingelly oil.

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2.roughly chop the onion & tomatoes in to slices.extract tamarind juice & keep aside.grate the coconut. In a kadai saute fenu greek, cumin seeds, mustard,shallots, curry leafs.

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Finally garnish with coriander leaves. In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.add all the ingredients listed under ‘to grind’ in a mixer along with onion tomato.sprinkle little water and grind it to a fine paste.

14.Finally Switch Off The Flame And Add Methi Powder (Vendiyam Powder) To It And Mix Well By Shaking The Vessel.

In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.add all the ingredients listed under ‘to grind’ in a mixer along with onion tomato.sprinkle little water and grind it to a fine paste. Add tomatoes and ground paste. Wash the mixie with half cup of water and add back to the pan.

Add In Curry Leaves And Mix Well.

Soak the dried fish in some water for about 10 minutes to remove salt. 1 cup coconut milk and 1 cup shredded coconut mix thoroughly. Then the marinated fish is cooked along with the rich curry.

Fish Kulambu In Tamil Without Coconut Or Meen Kulambu In Tamil Without Coconut Is One Of The Most Spicy Curry In South Indian Cuisine.kavalai Meen Kulambu Re.

Next add in the garlic pods and curry leaves saute for a min and then add in the tomatoes. Stir the curry once or twice when simmering. Instructions heat a pan with 2 tsp coconut oil.

In A Kadai Saute Fenu Greek, Cumin Seeds, Mustard,Shallots, Curry Leafs.

How to make fish kara kuzhambu. 1 small coconut, flesh grated. Make sure all of the pieces are covered in the marinade and set aside for 3 hours.

If You Don’t Like Coconut Oil Flavour You Can Add Gingelly Oil.

15.keep it aside for few hours so that the fish gets mixed well. Add in an additional cup of water. Heat coconut oil in a pan.