Nagpur mercury soaring... just a few days more and we shall make our annual randevous with 'Geography' to be in the news as the hottest city of India!!
Can't wait...
Tuesday, May 15, 2012
Monday, May 14, 2012
Making Meen Kolumboo
It was another one of those exasperating nights when Hubby came home proudly carrying a (dead) fish which he wanted me to cook at 9.30 p.m. just as I was hoping to retire in front of the TV or curl up in bed with my latest mystery novel...
Cook it I had to or my wifey genes would not let me sleep in peace; but i did not want an elaborate recipe because i just didn't have the energy for it. And today the demand was for curry.
Suddenly that favourite dish of the Mudaliars came to my mind: Meen Kolumboo, and it had tasted quite mean! Had been pretty easy to make too- one call to my sis in law later ( who did not fail to admonish me for not having dinner ready yet) - i was all set. So here's the recipe for all you eager beavers-
One Kg of fish - any curry friendly fish will do, in my case it was Rawas.
7-8 red chillies
a fistful of tamarind: to be soaked in warm water and pulp extracted
garlic - 5-6 cloves
dhania powder, jeera powder, dash of asoefitoda(hing),
mustard seeds - half tsp
curry patta leaves,
methi seeds - half tsp
Oil - two table spoons
dash of pepper powder
a tsp.jaggery
Method:
Wash and prepare fish pieces for cooking.
Roast and grind the red chillies with roasted coriander and jeera if not using ready made powder. Peel and dice garlic.
Heat oil in a kadai - non aluminium please. (It is very bad karma to use aluminium for anything sour!) Splutter the mustard seeds followed by methi seeds. Now add curry patta followed by red chillies, coriander, jeera paste. As the chillies get cooked, red color will rise to the surface of the oil. Now add the tamarind paste and salt and let boil. If mixture looks thick add a little water ( but curry must not become watery!). When it has the consistency you want, add the fish and cover. Simmer for just about 5 minutes - remember fish cooks fast. When fish is flaky and done, add jaggery and a pinch of black pepper. Serve with boiled rice.
Wasn't that super easy and super fast.
Tip: this curry tastes yummy for breakfast the next day too; its the BEST accompaniement for dosais...
Cook it I had to or my wifey genes would not let me sleep in peace; but i did not want an elaborate recipe because i just didn't have the energy for it. And today the demand was for curry.
Suddenly that favourite dish of the Mudaliars came to my mind: Meen Kolumboo, and it had tasted quite mean! Had been pretty easy to make too- one call to my sis in law later ( who did not fail to admonish me for not having dinner ready yet) - i was all set. So here's the recipe for all you eager beavers-
One Kg of fish - any curry friendly fish will do, in my case it was Rawas.
7-8 red chillies
a fistful of tamarind: to be soaked in warm water and pulp extracted
garlic - 5-6 cloves
dhania powder, jeera powder, dash of asoefitoda(hing),
mustard seeds - half tsp
curry patta leaves,
methi seeds - half tsp
Oil - two table spoons
dash of pepper powder
a tsp.jaggery
Method:
Wash and prepare fish pieces for cooking.
Roast and grind the red chillies with roasted coriander and jeera if not using ready made powder. Peel and dice garlic.
Heat oil in a kadai - non aluminium please. (It is very bad karma to use aluminium for anything sour!) Splutter the mustard seeds followed by methi seeds. Now add curry patta followed by red chillies, coriander, jeera paste. As the chillies get cooked, red color will rise to the surface of the oil. Now add the tamarind paste and salt and let boil. If mixture looks thick add a little water ( but curry must not become watery!). When it has the consistency you want, add the fish and cover. Simmer for just about 5 minutes - remember fish cooks fast. When fish is flaky and done, add jaggery and a pinch of black pepper. Serve with boiled rice.
Wasn't that super easy and super fast.
Tip: this curry tastes yummy for breakfast the next day too; its the BEST accompaniement for dosais...
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