Vanjaram Meen Kozhambu / Mackeral/ King Fish Gravy / Vanjaram Chepa Pulusu
This is one gravy that all south indians fish lovers can't miss...In my last post about king fish fry, I bragged enough, that this time I can straight go into the recipe..
7-8 King Mackerel peices- Descaled & Cleaned ( Can include Head(slit into two) and tail portions too)
1 Tbsp - oil
1/2 Tsp - Mustard seeds
1 Big - Onion cut into length wise
3-4 Green Chillies
10-12 Curry leaves
1 tsp Ginger garlic paste
2 Tbsp -Crushed Tomato Puree
1/2 tsp Tumeric powder
1 tsp - Red Chilly powder
1 tsp - Cumin powder
1 tsp - Coirander powder
1 Lemon size Tamarind/Puli/Chintapandu soaked in water and juice extracted about 2 cups
Finely chopped corainder leaves - a small bunch
Heat a pot, add oil, when heated add mustard.
After mustard splutters add the green chillies, fry, add onions, curry leaves and keep stirring till onions are cooked.
Add ginger garlic paste and fry till rawness is gone.
Now add the crushed tomato puree and cook for about 1 - 2 minutes.
Add all the powders, mix and cook another 2 minutes or till the mixture leaves the container.
Now sqeeze the Tamarind/Puli juice from the soaked tamarind & water into the cooking mixture.
Now mix this well and bring it boil,
Add the fish peices and cook another 5 minutes.
Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.
Leave the gravy aside for about 1/2 hour to marinate the fish with the tamarind.
Serve with plain Rice, or Dosas/Idli, or Chapathi/Parota/Roti