Manchatti Meen Kuzhambu with step by step pictures. Spicy fish curry made in manchatti taste amazing with some steamed rice.
Manchatti Meen Kuzhambu
I have quite a few fish recipes on my blog and this one is a addition to that. Hubby got a huge kilos of fish yesterday. He got it directly from the fisherman, so it was very very cheap.. It was so fresh, I freezed few of them and cooked some immediately for dinner, This is what i made yesterday for lunch and i am sure we are gonna eat fish for the following days as well.
About Manchatti Meen Kulambu
Manchatti is known as Clay pot in English. Cooking in a clay pot is far superior to cooking in a regular utensil, not only because of the numerous health benefits, but also because it makes cooking much easier and improves the overall quality of the food. Heat and moisture circulate throughout clay pots due to the porosity and natural insulation properties of clay.
The ancient pottery reflects the country's culture as well as the ancient people's difficulty and cultural advancement. Kanyakumari,also known as Kanyakumari, and formerly known as Cape Comorin, is a town in the Indian state of Tamil Nadu.
Ingredients for Manchatti Meen Kuzhambu
Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one. Onions contain antioxidants and compounds that fight inflammation, lower triglyceride levels, and lower cholesterol. All of these factors may reduce the risk of heart disease. Their potent anti-inflammatory properties may also aid in the reduction of high blood pressure and the prevention of blood clots.
Tamarind pulp is a thick tamarind extract. To make tamarind pulp at home, soak the tamarind pods in warm water for about 15-20 minutes, or until soft.
They are used as a seasoning rather than a base flavour in many Indian dishes, and they really perk up a lentil or rice dish when fried in a little oil with curry leaves . As a result, mustard seeds are excellent for adding flavour without adding fat to your diet.
Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. It's a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts like gingerbread and ginger snaps are all flavoured with ground ginger.
Coriander Powder is a flavouring agent used in a variety of cuisines. It is one of the oldest known herbs and spices. It is mentioned in the Bible, and seeds from the plant have been discovered in ruins dating back to 5000 B.C. Its name is derived from the Greek word koris, which means stink bug.
Manchatti Meen Kuzhambu Recipe
- Fish - 500 grams cut into pieces
- Salt to taste
- Turmeric Powder - 1 tsp
- For Gravy:
- Onion - 1 large chopped finely
- Tomatoes - 3 large chopped finely
- Green chilli - 3 slit
- Chilli Powder - 1 tblspn
- Coriander Powder- 2 tblspn
- Turmeric Powder- 1 tsp
- Garam Masala powder - 1 tsp
- Tamarind Pulp - 2 tblspn or to taste
- Salt to taste
- For Grinding:
- Coconut - ¼ cup
- Curry leaves a small handful
- Ginger - 2 cm piece
- Green Chilli - 2
- For Seasoning:
- Oil - 4 tblspn
- Mustard Seeds - 1 tsp
- Curry leaves a handful
- Garlic - 6 cloves peeled
- Black Pepper - 1 tsp
- Take fish in a bowl, add salt and turmeric and mix well. Set aside.
- Take grinding ingredients in a blender and puree smooth. Set aside.
- Heat oil in a earthern ware pot. Add in seasoning ingredients and let them sizzle.
- Add in onions and cook that till golden.
- Add in tomatoes and chillies and cook that till mushy. Add in spice powders and salt and mix well. Cook that for a min more.
- Add in water as needed and bring it to a boil. Simmer for few mins.
- Add in fish and mix well. Cook for 5 to 6 mins. Now add in coconut masala and tamarind and cook till oil floats on top.
Manchatti Meen Kuzhambu Step by Step
|Take fish in a bowl|