This recipe comes from my bestie jafrin moms, i have written about her many times in my blog. I have posted many of her recipes in my blog. Couple months back we were having a chat together, at that time she told me about a fish recipe, i really liked it and wanted to try. Last week hubby got fish and i decided to give her recipe a shot, i ringed her up and asked that recipe once again. The main ingredient in that is a special fish masala powder and she told me that her mom makes that at home. I asked her that recipe as well, and immediately she asked her mom the recipe and conveyed it to me..
Similar Recipes,
Bombay Sandwich Masala
Sambar Powder
Rasam Powder
Bachelor Sambar Powder
Biryani Masala Powder
First I tried the masala powder and then made the tangy and spicy puli meen recipe and it was a huge success, everyone loved it specially “hubby – the fish lover” loved it..I even made her mom’s fish curry as well, which was spot on..Will share both the recipe soon..
Hope you will give this a try and let me know how it turns out for you..
Cooking Time : 15 mins
Makes around 750 grams
Ingredients:
For Small Batch:
Coriander Seeds / Malli – 1 cup
Cumin Seeds / Jeerakam – 1.5 tblspn
Black Pepper – 2 tsp
Dry Red Chilli – 15 to 20
Turmeric Powder – 1 tsp
Curry leaves a handful
Oil – few drops for roasting chillies
For Large Batch:
Coriander Seeds / Malli – 1/2 kg
Cumin Seeds / Jeerakam – 50 gram
Black Pepper – 25 grams
Dry Red Chilli – 1/4 kg
Turmeric Powder – 2 tblspn
Curry leaves a big bunch
Oil – 1 tsp for roasting chillies
Method:
Roast all the ingredients separately till it is toasty.
Take it in a plate and let it cool down.
Take it in a blender, add in turmeric and powder.
Store it in a air tight container.
Notes:
1)This powder can be stored for more than 3 to 4 months.
2)Instead of roasting you can dry the whole thing under sun and then powder it.
3)For more flavour, instead of turmeric powder use fresh dry turmeric and powder it.
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| Take all your ingredients |
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| Start by toasting coriander seeds |
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| toast them on a low heat |
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| Now it has turned a little darker |
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| remove them to a plate |
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| Take cumin seeds and pepper in the same pan |
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| toast them |
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| now it has turned darker |
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| Remove them to the same plate |
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| Now take curry leaves in dry pan |
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| roast till it gets dry |
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| remove it |
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| Now i added just a few drops of oil |
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| added in the dry red chillies |
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| roast them |
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| the chillies has turned dark |
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| remove it to a plate |
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| Now let this cool down |
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| Take a blender jar |
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| add all the ingredients in |
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| add in some turmeric powder |
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| time to blend |
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| i love the aroma of it |
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| Store in a air tight container |
What about fennel and fenugreek seeds? Could I add cardamom and cinnamon to it or is tat not part of a proper tamil fish curry?!
Fennel, Cardamom & Cinnamon are too strong flavours for fish, best avoided
@TheFlair4thedramaticno need for all those..this is how i make it.
Is it used for a coconut based curry?
How does this make the curry tangy. Should you add tamarind or lemon will do?
I'm going try this, look super good, tq for sharing
Homemade always the best
Hi aarthi , could u please tell me the measurement for one cup??
Hi… I add chillies more I think… Its very spicy… Wat should i do…how to tackle this…
Hi..i add chillies more i think.. How to tackle this spicy.. Plz reply