Meen Kuzhambu
is TamilNadu’s pride. It is something we can safely call ours, originally
conceived and prepared (and being prepared) in TamilNadu. No fusion-confusion
here. I am recent convert. I wasn’t a Meen Kuzhambu fan earlier. In fact I am
not a huge fan of Kuzhambu in general. But I have slowly started to appreciate
the nuances of a well-made Meen Kuzhambu – soft, flaky perfectly cooked fish
drenched in a wonderful medley of hot, tangy and spicy kuzhambu. Meen Kuzhambu tastes best with hot steamed
rice and hot pan fried fish fillets. It also goes splendidly well with Idli or Dosai.
Making a good Meen kuzhambu they say is an art, not everybody can do it. I’d
like to disagree. A good Meen Kuzhambu is a piece of art but I think if you can
master the 3 important components of making the Meen Kuzhambu, you can make
some beautiful art too.
The first, most
important component of it is the cleaning part. If you’ve cleaned the fish
well, you’re kuzhambu will not smell fishy. Make sure to scale the fish
thoroughly by scrubbing the fishes, skin side down on a coarse stone. Once
scrubbed properly (you should see whitish scaly stuff run out), the skin side
should be a wee bit coarse and not as slippery and smooth as before being
scaled. Rinse well in 2 or 3 changes of water. The second component is extracting
the tamarind juices. Now, this seems too trivial but it isn’t. The proof of the
kuzhambu is in the puli (tamarind). Soaking the tamarind in water for about half
an hour makes it easier to extract the juices. Once you’ve extracted the first
juices, add water in small increments (half a cup at a time) squeeze and
extract the juices and strain. Repeat till you have the strained tamarind juice
which is roughly the same amount as the amount of Kuzhambu you’ll finally end
up with. By adding small increments of water, you extract better without
diluting too much. The third component is about getting the consistency right. Meen
Kuzhambu is not a very thick kuzhambu, but it shouldn’t be too runny either. Usually
when the kuzhambu boils, it is time to drop in the fishes. At this stage do the
back of a ladle/karandi test to check if the kuzhambu lightly coats the back of
the ladle/karandi. If it doesn’t, then simmer on low till it does. When the kuzhambu
coats the back of a ladle, it is time to drop in the fishes. If you’re able to
execute these individual components well, then you’re on your way to making an
awfully good Meen Kuzhambu for sure.
Cooking time – 12-15
mins
Serves: 5-6
Ingredients
Fish – 8 pieces cleaned (any variety)
Tamarind extract – 4 cups using 2 lemon sized tamarind pieces
Red Chilli powder – 2 tbsp
Turmeric powder – 1/2 tsp
Salt to taste
Onion – 1 large chopped fine
Tomatoes – 1 Large halved
Mustard seeds
Oil – 1 tbsp
Ground Paste
Sambar onions/Shallots – 3-4Whole black pepper corns – 1-1/2 tsp
Curry leaves – 1 stem
Ginger – 1 inch piece peeled
Method
1. Scale
the fishes and rinse thoroughly in 2-3 changes of water. Drain water, pat dry
and set aside.
2. Grind
together the ingredients called for under “ground paste” with very little water
to a coarse paste. Set aside.
3. Soak
the tamarind in 2 cups of water initially. Squeeze and extract the juices.
Strain through a sieve. Again add ½ a cup of water to the tamarind pulp and
repeat. Continue extracting the juices till the tamarind is almost dry and you
have roughly 4 cups of strained tamarind extract which should be roughly the
amount of kuzhambu that you’ll end up with. You can adjust all other
proportions according to the amount of kuzhambu you need.
4. In
the tamarind extract, add salt, red chilli powder and turmeric powder and mix
well. Squeeze the halved tomatoes by hand in the tamarind extract. Retain the
tomato pulp separately. Once you’ve added the spice powders, salt and tomato
juices to the tamarind juice, taste and adjust the seasoning.
5. In
an earthenware pot, heat oil and when hot add mustard seeds and let splutter.
When they’ve spluttered, add the chopped onions and fry till translucent. Add
the reserved tomato pulp and sauté for 1 to 2 minutes. Now add the ground paste
and fry for another 2 minutes.
6. Pour
in the tamarind extract and let it come to a boil. At this stage, the kuzhambu
should lightly coat the back of a karandi. If the kuzhambu is too runny, simmer
on low for a few minutes till it is the desired consistency.
7. When
the kuzhambu starts boiling, drop in the fishes and again let the kuzhambu come
to a boil. Switch off. Make sure the fishes are patted dry before dropping to
avoid thinning the kuzhambu.
8. Serve
with steamed rice and fried fish.
Notes:
Meen Kuzhambu is traditionally made in earthenware pots as
it renders it a distinct flavour, but you could make it any other pot as well.
Hey Jayanthi..!! Tried this today came out well.. nice and tangy it was..! Apt for a sunday lunch. :) Thanks for sharing this reciepe...!
ReplyDeleteHappy that it turned out well for you Uma.
ReplyDelete