Meen Kolambu / Fish Curry

Ingredients:

• Fish - ½ kg
• Tamarind - lemon size
• Chilli powder - 2 teaspoon
• Coriander powder - 2 tablespoon
• Cumin powder - 1 tablespoon
• Small onion - 5 
• Coconut - 2 tablespoon

To temper:

• Oil
• Mustard
• Green chilli - 3
• Curry leaf

Procedure:

1. Clean the fish and cut them into pieces of required size
2. Soak tamarind in hot water and extract 1½ cup juice from it
3. Heat oil in a kadai. When the oil is heat, add mustard and allow it to sputter. Then add green chilli and curry leaf
4. When they crackle add turmeric powder, chilli powder, tamarind juice, coriander powder and cumin powder
5. Add coconut and small onion in a mixie and grind it into a smooth paste
6. Extract juice from the paste if kolambu is required in small quantity or add the paste as such if kolambu is required in large quantity 
7. When kolambu begins to boil and oil gets separated,  add the fish pieces and close the lid in a low flame for 2 min
8. Meen kolambu is ready to serve

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Fish Fingers

Fish fingers is a tasty and an easy appetizer. I usually have in restaurants and i like that lot. Wow...!! And now i prepare them in home. Try this once..!! and you will never go to restaurants again ;-)

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2

Ingredients:
 
To marinate:

• Fish- cleaned and cut - 1/2 kg
• Turmeric powder - 1 teaspoon
• Chilli powder - 2 teaspoon
• Garam masala - 1 teaspoon
• Coriander powder - 2 tablespoon
• Cumin powder - 1 tablespoon
• Ginger garlic paste - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - to taste

To fry:

• Gram flour
• Bread crumbs
• Oil - to fry

Procedure:

1. Put all ingredients given in "to marinate" in a large mixing bowl. Mix them well and keep aside allowing it to marinate for 30 min.
2. In a plate, mix gram flour and bread crumbs in equal proportion. Roll the marinated fish pieces in the bread crumbs, gram flour mix.
3. Heat oil in a kadai for frying. Fry the rolled fish pieces. Fish gets cooked faster. So fry in medium-high flame for 3-4 min to have a soft fish fingers.

Note: Roll the fish piece gently on the bread crumbs to make a layer. Hold the piece in hands and keep pressing for seconds to get the crumbs coat well on the fish pieces, roll them in hands to remove the extra crumbs. this note helps to avoid oil becoming black while frying.

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