Simple Way to Prepare Quick THOOTHUKUDI STYLE FISH CURRY / MEEN KOLAMBU

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We hope you got benefit from reading it, now lets go back to thoothukudi style fish curry / meen kolambu recipe. To cook thoothukudi style fish curry / meen kolambu you only need 17 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook THOOTHUKUDI STYLE FISH CURRY / MEEN KOLAMBU:

1. Use 200 grams of Seer fish or King fish.
2. Take 2 of onions.
3. Provide 1 of Tomato.
4. Prepare Half of Coconut.
5. Take 1 cup of Tamarind water.
6. Get 1 tbsp of Red chilli powder.
7. You need 2 tbsp of Coriander powder.
8. Take 4 of Garlic pods.
9. Prepare 12 of Peppercorns.
10. You need 1 tsp of Cumin seeds.
11. You need 2 tbsp of Sesame oil.
12. Get as required of Water.
13. Take To of Tamper--.
14. Get 1 tsp of Mustard seeds.
15. Get as required of Curry leaves.
16. Provide 2 tbsp of Chopped onion.
17. Provide 2 of Dry Red chillies.

Instructions to make THOOTHUKUDI STYLE FISH CURRY / MEEN KOLAMBU:

1. Prepare a paste by grinding the coconut and onion..
2. Heat 1tbsp oil in a pan and add the Tomatoes and let the tomatoes fry in the oil.
3. Add in the onion and tomato paste.
4. Add in the tamarind water, red chilli powder, coriander powder, salt and mix everything together..
5. Add enough water for the curry and let the curry to boil..
6. Once the curry is boiling, add in the fish pieces.. close the pan and let the fish pieces cook for 5 minutes.
7. In the meantime, add in the garlic pods, pepper corns, cumin seeds in a blender and blend them coarsely.
8. To Tamper: Heat some oil in another pan, add in the mustard seeds, curry leaves, dry red chillies, chopped onions and fry till the onions turns brown.
9. After 5 minutes, the fish pieces were cooked soft. Now add the coarsely blended spices and the Tamper..
10. Cover the pan, Let the curry to cook in low flame for 1 minute and turn off the stove. (Dont over cook, if u over cook the the flavours of the spices will leave).
11. Tuthukoodi style meen kolambu is ready to serve..

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