fish kulambu
Topic started by lalitha (@ 210.214.178.31) on Sun Mar 17 01:34:05 .
All times in EST +10:30 for IST.
hi !
i want to know how to make yummy! fish kulumbu
Responses:
- From: jessie (@ 12.81.128.58)
on: Wed Apr 17 14:10:17
hi,
Try this receipe.Soak tamarind(lemon size) in water.To this water add tumeric powder(1/2 tsp),chillie powder(how hot you need),coriander powder(4-5tsps).
In a heavy bottomed pan add 4 tsps of cooking oil.When it is hot add fenugreek seeds(venthayam1/4 tsp),jeera seeds(1/4 tsp).When these brown add 1 cut onion,8-10 garlic pods(just peel the skin need not cut),curry leaves and fry till the onion turns pale.Add the tamarind water and let it cook for a while.Add 1 0r 2 tomatoes and salt.Cook till the masala smell goes off.Cut mangoes can also be added.When the mixture boils add the cleaned fish pieces.Do not stir after adding the fish or the fish will break.The fish will be cooked in 5-10 mins.Add finely chopped coriander leaves and remove from stove.
ground coconut can also be added.In that case add it prior to adding the fish peices.
- From: Hemant (@ dialpool-210-214-123-210.maa.sify.net)
on: Wed Apr 17 21:35:06
Hello Lalitha,
I have posted Meen Kozumbu in my website , is it possible for you to give me the feedback when you have time??
Sunday in Madras city is reserved by Simple minded Cinema crazy footpath dwellers of Pariah caste for Meen Kozumbu and Mutton curry.If you take a walk around George Town or Park Town,around nine AM You would not fail to see on every foot path these being cooked.Thayar Amma was our house maid working for a salary of seven rupees per month.She used to stay near our house on the footpath and Sundays were her Meen Kozumbu or Karvade Kozumbu days.It was fascinating for me to see her patiently cleaning the fish, using a stone to make paste of all the ingredients which she would have bought just enough for that day from NADAR KADAI.Using an aluminium vessel and a Coconut shell wooden ladle would make some finest curry and Kozumbu.I was not a privy to taste it but her sons and son inlaws were always there to have it.
I would try and bring the recipe to you and see for yourself how good it is.
MEEN KOZUMBU
True Meen Kozumbu would have small unscaled or descaled fish cleaned and whole or not large pieces as they would break and become mushy.It can be dried karavddai fish too.Fish can be of your choice as long as it is a Sea Fish.Even stirring while cooking must be careful as not to break the fish.Adding the fish pieces should be towards the end of cooking of the Kozumbu.Cooking further ten minutes to fifteen minutes on medium/slow fire should suffice.Never over cook fish.
INGREDIENTS
Fish (small ) of your choice 150 to 250 gms
Onion 2 nos medium
Garlic 6 to 8 cloves
Red Chilli 5 to 6 nos
Dhania 2 spoons
Jeera 1 spoon
Mustard 1 spoon
Turmeric 1/4 inch piece
Poppy seeds 1.5 spoons
Tomatoes 2 to3 nos
Coconut 2 to 3 pieces
Kothumalli 1/4 cup
Curry leaves 1 sprig
Tamarind Juice 1/4 cup
Salt to taste
Oil for tampering 2 ladles
METHOD OF PREPARATION
Dice Tomatoes, make a paste of all the ingrdients except Mustard seeds on a stone and fill up a katora and set aside.Extract Tamarind Juice and add it to about 750 ml of water , add salt and set it to boil.When first boil is over, add Tomatoes and let it blanch.Now add the paste of all the spices and let it simmer on a slow flame for about five to six minutes.When fine aroma of Kozumbu masals spreads, add previously cleaned fish .Let it simmer on slow fire for about eight to ten minutes.Keep the vessel covered.Check if the fish is cooked .Check for salt now.
Take the oil in a Tampering ladle and add mustard heat it. When Mustard crackles, pour it over Kozumbu.Cover immediately.
There are two ways of using red chillies in this Kozumbu.Either you add it to paste or use it in tampering.Use in proportions you like.
Enjoy with Rice.And do let me know how it was.
- From: kaarthika (@ ac8ad8e2.ipt.aol.com)
on: Sat Sep 14 13:30:24
Can any one please tell me how to prepare kollu paruppu and kollu rasam....?
- From: saira banu (@ jrc-cache5.jaring.my)
on: Mon Oct 21 23:55:19
Thanks for all the lovely and mouth watering recipies. Now I need a recipie for jam tarts please. Thank you
- From: saira banu (@ jrc-cache5.jaring.my)
on: Mon Oct 21 23:55:25
Thanks for all the lovely and mouth watering recipies. Now I need a recipie for jam tarts please. Thank you
- From: saira banu (@ jrc-cache5.jaring.my)
on: Mon Oct 21 23:56:22
Thanks for all the lovely and mouth watering recipies. Now I need a recipie for jam tarts please. Thank you
- From: Priya (@ cpe-66-191-180-191.spa.sc.charter.com)
on: Thu Feb 12 19:17:35
I prepared MEEN KOZUMBU and it came out nicely..
Thanks for the tips.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Tue Feb 17 17:53:01 EST 2004
Hello Hemantji,
I want to try this fish kozumbu very badly, but i have no idea of the coice of fish. I've never cooked fish before, so can you help me with the good choice of fish for this kozumbu which i can get in U.S?
- From: Hemant Trivedi (@ 203.195.212.199)
on: Tue Feb 17 19:46:32 EST 2004
Hello KH,
As I have said in my recipe, you can use any medium sized fish with a lot of flesh.
Try fresh water fish available in US.
Trout or Bass would be ideal.(Careful when cooking chunks )Gets cooked very fast.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Wed Feb 18 14:42:31 EST 2004
Hello Hemantji,
Thanks a lot for the immediate reply and tips. I'll sure try fish kuzumbu this weekend and let you the feed back. Thanks again.
- From: guns (@ 81.255.2.227)
on: Thu Feb 19 06:25:05 EST 2004
Hemantji,
in ur fish recipe u have mentioned "fill up a katora and set aside" what is this "katora" pls explain me.
thanks in advance.
- From: Hemant Trivedi (@ 203.195.212.199)
on: Thu Feb 19 07:08:30 EST 2004
Hello Guns,
Katora is nothing but a wide mouth container (Bowl) of smalish size. It can contain a volume of maximum 150/175 ml of liquids.
- From: guns (@ 81.255.2.227)
on: Thu Feb 19 08:25:22 EST 2004
Hemantji,
Thanks you very much for your quick reply.
May i request you to post "Prawn pickle and fish pickle" recipes which we can keep it for almowt 3 months.?
pls
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