Fish is a rich source of Protein and Omega B.The taste of the sea fish differs that from the river fish.I had tasted both the varieties.Being at Mettur for 4 years I tasted variety of river fishes.Now being at Tuticorin which is famous for its sea foods I had been tasting fresh Sea fishes.One among them is the simple Chala Meen(In english it is named Sardine).It is less expensive and also easily available.The taste is too good and simple.
My mother makes delicious fish curries.Most of my friends who had visited my house will agree upon this.It tastes as if she had added ghee...So I usually call it as Nei Meen Kulambu(Ghee fish Curry).
We make it in the evening ,keep it aside and eat it in the next afternoon.It tastes too good after a day.That is why there is a famous song in tamil movie which says"Nethu Vacha Meen Kulambu ennai izhukuthadi".
The curry tasted good with hot steamed rice and also with the hot steamed idlis..
Here is the recipe..
For the recipe pls press "Read More" below
Chala Meen/Sardine-15 Nos
Tamarind-Small lemon Size
Chilli Powder-1 Tbsp
Coriander Powder-2 Tbsp
Sesame Oil(nalla Ennai)-5 Tbsp
Methi Seeds-1/2 tsp
Talippu Vadagam-1 Tbsp(If not available add mustard seeds)
Curry leaves-2 strands
Shallots/small Onions-20 to 25 Nos
Ginger garlic paste-1 Tbsp
Methi Powder-1/2 Tsp(fry the methi seeds on dry kadai and make it into powder)Don't skip this..this is the one that add flavours
1.Prepare the following:Just crush the onions and garlic separately and keep it aside.Soak the tamarind in the water and make a cup of tamarind water.take off the head and the tail of the fish.wash it well and marinate it with lemon juice and turmeric powder.
2.Dishes taste good when they are cooked it mud pots.They are also healthy.Take a mud dish pan.To it add the sesame oil(this will equalize the hotness).Let it heat till the flame comes out.To it add the Tallipu Vadagam(Or else add the mustard seeds)
3.Then add the curry leaves and methi seeds.(see to it that the seeds don't get burned).To it add the smashed small onions and saute well
4.Then add the garlic,saute well.
5.Add the ginger garlic paste and saute well.
6.Add the tomatoes and saute the mixture very nicely that all gets blended very well.
7.After the mixture gets sauted well add turmeric powder,Chilli Powder and the coriander powder.Mix well and saute it well
8.To it add the tamarnd water and the required amount of salt
9.Let the mixture gets boiled well.This may take 10 minutes when the mixture is boiled at high flame.The mixture becomes quite thick consistency and on can see the oil oozing out.
10.When the fish is added to it the curry becomes little liquid so adjust the consistency accordingly
11.Add the cleaned fish one by one and mix well by shaking the pot.
12.Don't mix too much the fish might break
13. Boil it for 3-4 minutes and this fish gets cooked very soon.
14.Finally switch off the flame and add Methi powder(Vendiyam Powder) to it and mix well by shaking the vessel
15.Keep it aside for few hours so that the fish gets mixed well
16.As the dish has no coconut this curry can be kept for 2-3 days.This tastes good the next day of preparation.