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Meen Kuzhumbu

Chef Kunal Kapur and Chef Shribala share a fish curry recipe from ancient Sangam era. This modern version of Meen Kuzhambu has drumsticks, raw mango and a few whole spices. It is delicately-flavoured delicious fish curry.
Meen Kuzhumbu
Cuisine

- Indian

Serves

- 1

Cooking Time

-60 Min

Difficulty

- Medium

Preparation Time

- 15-20 Min

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INGREDIENTS

  • Coconut oil
  • Black peppercorns
  • Coriander seeds & Poppy seeds
  • Shallots
  • Grated coconut & Raw mango
  • Drumsticks
  • Raw mango
  • Coconut oil
  • Mustard seeds & Fenugreek seeds
  • Cloves
  • Green cardamom
  • Cinnamon stick

HOW TO PREPARE MEEN KUZHUMBU

  1. 1

    In a heated pan, add coconut oil, black peppercorns, coriander seeds, poppy seeds and mix it.
  2. 2

    Add shallots, grated coconut and mix it.
  3. 3

    Prepare a paste of the mixture.
  4. 4

    Chop the drumsticks and mango.
  5. 5

    In a heated pan, add coconut oil, mustard seeds, fenugreek seeds, cloves, green cardamom, cinnamon stick, curry leaves and let it pop.
  6. 6

    Add shallots, garlic cloves and stir fry it.
  7. 7

    Add the chopped vegetables and mix it.
  8. 8

    Add turmeric powder, kolam pulli mixture, salt as per taste and mix it.
  9. 9

    Add water and let it boil.
  10. 10

    Add the masala paste.
  11. 11

    Add water again and let it cook.
  12. 12

    Add the fish and let it cook.
  13. 13

    Garnish with spring onion greens and serve.
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