Recipe for Tamil style fish curry made with raw mangoes and spiced coconut paste. Recipe with video.
Fish curry made with the addition of mangoes and spiced coconut paste is a delicious side dish that goes well with rice, idli, dosai and other South Indian Tiffin items. The addition of coconut paste gives a nice body and thickness to the fish curry.
The sourness for the fish curry comes from the tamarind extract, mangoes and tomatoes. If the mangoes you use are very sour, reduce the amount of tamarind extract a little to balance the flavours. Any type of raw mango can be used for making this recipe. Traditionally, the Tamil type “kili mooku maangai” is used for making the meen kuzhambu / fish curry.
Fresh shredded coconut is preferred for making this recipe. Frozen coconut works fine but avoid using desiccated coconut.
Here is a similar fish curry recipe. Kerala Style fish curry recipe made with raw mango. https://www.kannammacooks.com/meen-manga-curry-fish-mango-curry/
Here are some of the things you can buy for making this mangai meen kuzhambu
Indian Sesame Oil https://amzn.to/3oXTzzX Stainless Steel Kadai https://amzn.to/34LKIKA Stainless Steel Platinum Triply Kadai With Lid https://amzn.to/3H3HlvW Heavy Duty Indian Mixie https://amzn.to/3GptNKD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Here is the video of Mangai Meen Kuzhambu | Fish Curry With Mango And Coconut Paste | Tamil Style Mangai Meen Kuzhambu Recipe
For the fish masala paste
1 teaspoon Indian sesame Oil 1/2 teaspoon cumin seeds 1/4 cup Indian shallots 1 sprig curry leaves 2 green chillies 2 tomatoes, chopped 1/2 cup fresh shredded coconut 1 cup water
For the fish curry
2 tablespoon Indian sesame oil 1/2 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds 4 sprigs curry leaves (divided) 1/2 cup Indian shallots 2 green chillies 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1.5 tablespoon coriander powder 1 small lime sized piece tamarind 1.5 cups hot water 1.5 teaspoon rock salt 1 mango diced 500 grams fish steaks
Heat sesame oil in a small kadai. Add in the cumin seeds. Add in the shallots, curry leaves and green chillies. Saute for a few minutes till the shallots are soft. Add in the tomatoes and cook for a couple of minutes. Finally add in the fresh shredded coconut and sauté for a minute. Remove the mixture from heat and set aside to cool.
Grind the mixture with a cup of water to a very smooth paste. Set aside
Heat a couple of tablespoons of Indian sesame oil in a pan. Add in the fenugreek seeds, cumin seeds and curry leaves. Add in the sliced Indian shallots and the green chillies. Saute till the shallots are soft and light brown in colour. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a few seconds.
Soak the tamarind in 1.5 cups of hot water for 20 minutes. Extract the tamarind pulp by squeezing the tamarind. Discard the seeds and the pith.
Add in the salt and the mango slices. Add in the ground masala paste. Close the pan with a lid and simmer on a low flame for 7-8 minutes.
Add in the fish steaks and simmer for 5-6 minutes more.
Finally finish with a sprinkle of curry leaves.
Serve hot with rice. This fish curry goes well with idli and dosai too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For the fish masala paste
1 teaspoon Indian sesame Oil 1/2 teaspoon cumin seeds 1/4 cup Indian shallots 1 sprig curry leaves 2 green chillies 2 tomatoes, chopped 1/2 cup fresh shredded coconut 1 cup water
For the fish curry
2 tablespoon Indian sesame oil 1/2 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds 4 sprigs curry leaves (divided) 1/2 cup Indian shallots 2 green chillies 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1.5 tablespoon coriander powder 1 small lime sized piece tamarind 1.5 cups hot water 1.5 teaspoon rock salt 1 mango diced 500 grams fish steaks
Heat sesame oil in a small kadai. Add in the cumin seeds. Add in the shallots, curry leaves and green chillies. Saute for a few minutes till the shallots are soft. Add in the tomatoes and cook for a couple of minutes. Finally add in the fresh shredded coconut and sauté for a minute. Remove the mixture from heat and set aside to cool.
Grind the mixture with a cup of water to a very smooth paste. Set aside
Heat a couple of tablespoons of Indian sesame oil in a pan. Add in the fenugreek seeds, cumin seeds and curry leaves. Add in the sliced Indian shallots and the green chillies. Saute till the shallots are soft and light brown in colour. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a few seconds.
Soak the tamarind in 1.5 cups of hot water for 20 minutes. Extract the tamarind pulp by squeezing the tamarind. Discard the seeds and the pith.
Add in the salt and the mango slices. Add in the ground masala paste. Close the pan with a lid and simmer on a low flame for 7-8 minutes.
Add in the fish steaks and simmer for 5-6 minutes more.
Finally finish with a sprinkle of curry leaves.
Serve hot with rice. This fish curry goes well with idli and dosai too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/tamil-style-mango-fish-curry/
Recipe for gut healthy bone broth made with chicken bones / carcass. Bone broth made using an instant pot. Easy 15 ingredient Indian style bone broth recipe.
Bone broth is my new favorite thing to make at home. I learnt to make this super healthy, nutritious bone broth recently when I tried whole30. I make this bone broth these days with Indian spices to keep it local and to suit my taste. I also find it more flavourful when made this way.
Bone broth is a healing food. It’s rich in minerals and amino acids. The collagen that gets released when the bones are cooked are really good for health, specifically bone and joint health. Just drink it in a cup, add it to soups, add it to pulao, the possibilities are endless. It’s very nourishing to the body and good for digestion too.
I make the bone broth in an instant pot as it is effortless. There is no skimming required, it’s totally a five minute job for the person making it while the instant pot does its magic of extracting all things good from the bones over hours.
Some recipes call for roasting the bones before making the broth for extra flavour. For this recipe, I do not roast the bones. I cook it in the instant pot till the bones break easily. A good broth should also thicken into a thick jelly when cooled in a refrigerator. It becomes a liquid again on heating. The jelly indicates that all the collagen, gelatin and the minerals have penetrated into the broth.
I cook the broth for two hours in the instant pot on high pressure mode. After cooking, I wait for the pressure to release and strain the broth. Discard the solids and the bones.
Once cooled, I refrigerate and use it when required. The fat will accumulate on top once cooled. You can collect the chicken fat and use it for making omelettes, stir-fry etc.. The broth freezes well too. I make the broth twice a week and there is always a stash in the refrigerator.
These days chicken bones / carcass can be bought online from meat delivery shops / online butchers here in Bangalore. You can also save the carcass when deboning a whole chicken and use it for making broth. Chicken feet have the highest amount of collagen and if you can buy chicken feet, use that too for making your bone broth.
Here are the things you can buy online for making this recipe Instant Pot Electric Pressure Cooker https://amzn.to/3QfwKUc Organic Raw Apple Cider Vinegar https://amzn.to/3H3DIpN Muslin Unbleached Cloth https://amzn.to/3I76AhW
Here is the video of how to make Chicken Bone Broth
1 kg chicken bones / chicken carcass 1 medium sized onion 1 pod garlic 2 carrots 2 inch fresh turmeric (optional) 3 sprigs curry leaves 2 inch piece ginger 1 bay leaf 1 teaspoon black peppercorn 4 cloves 1 star anise 1 teaspoon cumin 1 teaspoon salt 1 tablespoon apple cider vinegar 2 litres water
Add all the bones / chicken carcass to an instant pot. Add in the vegetables. Add in the spices. Add in the salt and the apple cider vinegar. Add in the water. Do not fill the instant pot higher than the maximum fill line. Cover the instant pot with its lid. Turn the steam release valve to the sealing position. Set the timer in the instant pot for two hours on high pressure (Use the manual function). After the instant pot cooking time is over, wait for the pressure to release naturally. Open the cooker and let the broth slightly cool. Remove the bones and the solids using a slotted spoon. Strain the remaining broth. Let it cool completely. Once cooled, refrigerate it. The fat will accumulate on top of the container once cooled. You can collect the chicken fat and use it for making omelettes, stir-fry etc.. The broth freezes well too. Use the broth within 3-4 days when refrigerated. Heat the broth and use it.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 2h
