Vanjaram meen kulambu / வஞ்சரம் மீன் குழம்பு / Vanjaram fish curry / #fishcurry /#meenkuzhambu

Ingredients
• Vanjaram Fish – 1/2 kg
• Tamarind Water – 1 cup (from 1 lemon size tamarind)
• Thick coconut milk – 1 cup
• Sesame oil – 6 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Cumin seeds – 1 tsp
• Shallots – 1 cup (finely chopped)
• Garlic – 6 cloves (finely chopped)
• Green chilies – 4 nos
• Curry Leaves – 2 sprigs
• Tomato – 2 numbers
• Salt to taste
• Turmeric powder – 1 tsp
• Red chili powder – 2 tsp
• Coriander powder – 3 tbsp
• Fennel seed powder – 1 tsp
• Water – 1 cup
For fish marination
• Turmeric powder – ½ tsp
• Chili powder – 1 tsp
• Curry leaves – 1 spring
• Salt to taste
For fresh masala
• Shallots – 6 to 7 numbers
• Garlic – 3 cloves
• Tomato – 1 no
• Cumin seeds – 1 tbsp
• Pepper – 1 tbsp
• Water as required

Method
1. Take little salt, chili powder and turmeric and curry leaves in a bowl and mix well.
2. Take fish and coat with the masala. Let them sit for 20 to 30 mins.
3. Now take 6 tbsp oil in a kadai, once oil is hot add mustard seeds, fenugreek seeds, cumin seeds. allow it to crackle.
4. Now add shallots, garlic cloves, curry leaves and green chilies. sauté till it becomes soft.
5. Add salt according to your preference.
6. Now add 2 tomatoes and cook for few minutes.
7. Now add fresh masala and add all the spices chilli powder, coriander powder, turmeric and fennel seed powder and mix well.
8. Now cook everything together for 2 to 3 minutes.
9. Then add tamarind pulp water with 1 cup of water mix it well. Cover and boil for 10 minutes.
10. Now add thick coconut milk and mix it well. Cover and cook for 7 minutes.
11. Now add marinated fish in this gravy close the lid and cook for 5 minutes.
12. Now switch off the flame. Garnish with coriander leaves.

13. Now our delicious vanjaram fish gravy is ready to serve.

Notes
Use an earthen pot to get the better taste.
Adjust tamarind water, salt and chilli powder according to your preference.
You can add any fish variety for the same fish curry.
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