Gramathu Meen Kozhambu Samayal

Gramathu Meen Kozhambu Village Fish Gravy 

Meen kuzhambu recipe is prepared in Tamilnadu state. The taste of this recipe is very delicious and the preparation method of village type Nethili meen kuzhambu recipe is unique. Try the below given preparation and enjoy the taste. 

 

Ingredients for Gramathu Meen Kozhambu Samayal

   Nethili  fish - half a kilo
    Scrambled coconut - half cup
   Onion –two

   Green chili - four
   Tomatoes – One

   Garlic - six teeth
   Tamarind - a lemon size
   Chilly - four tablespoons

Meen kuzhambu Masala Ingredients
       coriander powder (Thaniya podi) - two tablespoons
     Turmeric - half tsp
     Mustard - one tablespoon
     Pepper - half tsp
     Cumin - half tsp
     Fenugreek - half tsp
     Curry leaves- a bunch

     Coriander – as required
     Salt - three tablespoons
     Oil - half a cup

Gramathu Meen Kozhambu Samayal Preparation

1. For preparing Nethili meen kulambu recipe first clean the fish and cut into medium sized pieces. Grind the onions and half the coconut in to a fine paste.

2. Soak tamarind in two glasses of water and drain the essence. Keep it aside. Crush the Chillies and garlic.  Add tomatoes to the tamarind juice and mix well.

3. Heat oil in a heavy bottomed pan and add mustard, cumin seeds, pepper seeds and fenugreek seeds.  Then add curry leaves, onions, and crushed ingredients. Fry well for a minute in sim flame. 

4. Add salt, coriander powder, chilly powder and turmeric powder. Stir the gravy finely by mixing the above said ingredients.

5. Leave it for a minute and mix well by adding coconut paste. Add the tamarind and tomato juice with the gravy. 

6. Mix well and add a cup of water. Let the fish gravy (gramathu meen kozhambu) to boil for 5 minutes.

7. Finely add the cut pieces of fish with village fish gravy. Leave it for just a boil otherwise the fishes will be mashed and over cooked.

8. For garnishing, add finely chopped fresh coriander leaves. The very delicious gramathu meen kozhambu Samayal recipe is ready to taste.

9. The taste remembers the chettinad meen kozhambu recipe, but the only difference is amount of masala ingredients. It is less in our preparation.

10. It is used as a side-dish for rice, Idli, and chapatti in South India. 

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