NELLAI MEEN KUZHAMBHU | NELLAI STYLE FISH CURRY

Every community in Southern India has their unique style of cooking Meen Kuzhambhu / Fish Curry. I grew up by eating a lot of seafood which is mostly cooked with coconut. Key ingredients of this Nellai / Tirunelveli Meen Kuzhambhu is Coconut, Cumin and Red Chillies that's the main reason to try this recipe. Some traditional recipes need to be carried from one generation to the next. 

Whole spices are used in this recipe, very less spice powder. That's the secret behind this recipe. Cooking fish traditionally with the key ingredient - fresh coconut is always delicious. The colour of the curry comes from the dried chillies. I like to have my fish curry spicier if you don’t like to have it too spicy reduce the quantity of dry red chilli as per your taste. 

The original recipe is cooking with gingelly oil, but I tried preparing it with coconut oil for the first time. And again tried with gingelly oil to know the original taste of the curry. I like both ways of cooking, but I suggest you prepare with gingelly oil. 

Method : 

• Roast cumin seeds in a 1/4 tsp of gingelly oil in a pan for couple of minutes 
  
• Add dry red chilli and roast for another 5 minutes in low flame 
  
• Remove from heat and let it cool down 
• In a mixer, add the roasted cumin and dry red chilli, shallots and freshly grated coconut ( mentioned in coconut paste) 
  
• Made into a fine paste with little water 
• Coconut paste is ready, and keep it aside 
  

• To the tamarind juice, add the turmeric powder and mix well 
  
• Add coriander powder and mix well 
  
• Keep this tamarind mixture separate 
  
• In a manchatti / earthenware pot, added gingerly oil, temper with mustard and fenugreek seeds 
  
• Add curry leaves 
  
• Add half cut shallots to the tempering and roast for couple of minutes 
  
• Onion should get golden brown
  
• Add the coconut paste to the onion and mix well 
  
• Add the tamarind mixture and salt required for the curry 
  
• Add water required for the curry, and bring it to boil 
  
• After 5 minutes of cooking, add the fish pieces and slow cook in medium flame for 5-8 minutes 
• Once the fish is cooked, add some curry leaves to the curry and remove from heat 
  
  (This adding of extra curry leaves is my way of finishing the meen Kuzhambhu, not in original recipe) 
  
• Serve hot 

This Meen Kuzhambhu is really spicy and tangy. Can be served with steamed rice, idli or dosa. The bright red colour of the curry can be achieved by the dry red chilli you are using. 

If you are not a coconut loving person, can reduce the usage of the grated coconut in the curry and make it as a spicy curry.