Murrel fish or Veraal fish is a fresh water fish and an excellent source of omega -3 fatty acids.The demands for Murrels are very high because they are caught and sold alive,thus no chemicals are used to store them.Only the cleaning part is difficult because of their slimy skin part.Wash them thoroughly in water with little salt to remove that greasiness from the body.There are variety of fishes used in preparing fish curry depending on their region and the ingredients.But most of them has tamarind extract as their basic gravy ingredient for it gives a tangy taste to the kulambu.
I have shared here a Fish kulambu recipe that most of the Chennaites prepare.It is so bright colored ,tangy and spicy with the freshly ground red chillies,garlic and shallots.They go well with hot steamed rice ,idly and dosai.
Do make this Chennai style Fish kulambu and enjoy your non veg meal with your family.
CLEANING TIME : 20 MINS
PREPARATION TIME : 10 MINS
COOKING TIME : 15-20 MINS
REFER MY OTHER FISH RECIPES ALSO
10-12 pieces veraal meen / murrel fish
8 shallots (chopped)
5 shallots + 3 garlic (grind both)
1 tomato (chopped)
4 tbsp red chilly paste
1 tsp turmeric paste
1 gooseberry sized tamarind
3/4 tsp coriander powder
1/2 tsp cumin powder
5 tbsp sesame oil
A sprig of curry leaves
Water as required
Salt to taste
Clean and wash the fish pieces well.Grind some 20 dried red chillies with little water and make it to smooth paste.
Soak the tamarind in 1/2 cup water for an hour,extract the juice and discard the residue.
Heat oil in a pan,add mustard seeds,urad dhal and let it splutter.Now add the onions and saute for 5 mins in low flame.Then add tomatoes and saute until the tomatoes turn mushy.
Grind 6 shallots with 3 garlic to a fine paste and add it to the sauteed onion and tomatoes.Then add the red chilly paste,tamarind extract,coriander powder,cumin powder,turmeric powder and salt.
Let it boil for 5 mins,then simmer the flame to low and cook for 10 mins or until oil separates.
Now add the fish pieces,close it with a lid and cook for 7 mins in low flame.
Garnish with curry leaves and let it set for 10 mins.
Tangy ,Spicy Murrel fish curry is ready now.
TAKE CARE TIPS
Dried red chillies gives that bright red color to the kulambu and also enhances the taste.
After adding the fish pieces bring the flame to low.
To make chilly paste,grind 20 red dried chilies together with little water and use as per your requirement.
Murrel fishes have slimy skin,to clean the sliminess use rock salt and sesame oil.