Madurai Vela Meen Kuzhambu Recipe

Madurai Vela Meen Kuzhambu Recipe with step wise pictures.

Super spicy curry made with fish taste really good with rice. This is a madurai speciality and it don’t need any coconut.

I have shared so many variation of fish curry in this blog, this is another one from madurai district. It is made using velameen and the recipe is very simple. The flavour and taste for this comes from gingelly oil and the small onions which we are using.

https://www.yummytummyaarthi.com/2014/07/chettinad-fish-curry-recipe-chettinad.html

Similar Recipes,
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
Malabar Fish Curry
Mackerel Fish Curry
Village Style Fish Curry
Many More..

If you have any fish recipes which are mind blowing. send it to me. I would love to give it a try.

Hope you will give this a try and let me know how it turns out for you.

https://www.yummytummyaarthi.com/2016/11/post-pregnancy-fish-curry-recipe.html

Madurai Vela Meen Kuzhambu Recipe

Super spicy curry made with fish taste really good with rice. This is a madurai speciality and it dont need any coconut.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

servings

Course: Fish Recipes

Cuisine: Indian

Servings: 4 servings

Aarthi

Author: Aarthi

Ingredients

• Vela Meen - 500 grams
• Gingelly Oil / Nala Ennai - 1/4 cup
• Fenugreek Seeds / Methi / Vendayam - 1/2 tsp
• Fennel Seeds / Sombu / Saunf - 1 tsp
• Shallots / Sambar Onion - 15
• Green Chilli - 2 chopped
• Tomato - 3 pureed
• Chilli Powder - 1 tblsp
• Coriander Powder - 2 tblsp
• Turmeric Powder - 1 tsp
• Tamarind Pulp - 1 small lemon size
• Water as needed
• Salt to taste

Instructions

• Heat gingelly oil in a earthernware pot. Add fennel seeds and fenugreek. Let it sizzle.
• Add in shallots and green chillies and mix well.
• Add tomato puree and mix well. Cook till oil separates.
• Add in all spice powders and mix well.
• Add tamarind water, salt, water and mix well. Simmer for 10 to 15 mins.
• Add in fish pieces and simmer for 10 mins.
• Serve/

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 Pictorial:

1)Heat gingelly oil in a pan

2)Add fenugreek seeds

3)Add fennel seeds

4)Add in shallots and green chillies

5)Saute for a min.

6)Add in tomato puree

7)Mix well

8)Cook till raw smell leaves

9)Add in spice powders

10)Mix well

11)Add in tamarind water

12)Mix well

13)Add salt to taste

14)Mix well andcook till oil separates

15)Add fish pieces

16)Mix well

17)Add water as needed

18)Cook till done

19)Serve