fish recipes – ungaoorusamayal

Health benefits of sura fish are
1.Rich in omega-3 fatty acid
2.Rich in fat-soluble vitamin D
3.May lower your risk of heart attacks and strokes

Ingredients :
1. Shallots – 10
2. Garlic – 5 pods
3. Tomato – 1
4. Tamarind juice – lemon size squeezed
To Grind
Coconut – 2 tbsp
Cumin seed- 1 tbsp
Fennel seed – 1 tbsp
Rice – 1 tbspn
Red chilli – 3 or 4 ( depends on spice)
Coriander leaves

To Temper
Mustard and urad dhal – 1/2 tbspn + 1/2 tbspn
Fenugreek seeds – 1/2 tbsp
Turmeric powder – a pinch
Salt to taste

Steps :

1. Marinate fish with salt and turmeric for half an hour.
2. Dry roast Cumin seed, fennel seeds, rice and red chilli.
3. In a kadai, heat oil, add shallots (5) , tomato amd coriander leaves and fry it till tomato get smashed.
4. Grind coconut with dry roasted items and fried tomato, onion in a blender to a fine paste.
5. In a mud pot, heat oil. Once oil is hot, add mustard seeds, urad dhal, fenugreek seeds.
6. Once mustard seeds sputter, add shallots , garlic and coriander leaves
7. Add turmeric powder, then pour tamarind water to it.
8. Once it is about to boil, add the masala paste.
9. Once the raw smell goes, add fish to it.
10. Add salt to taste and allow to boil till the fish gets cooked.
11. Turn off the stove once the fish is cooked.

Note :
Grinding Coriander leaves with the paste is because to add its nutrition in the gravy since all tend to remove the coriander leaves from the gravy and keep it aside in the plate.
Garlic is necessary since shark fish will induce body heat. Garlic will reduce the heat level.

This is my all time favorite. I learned from my grandmother. I was impressed by my husband’s family with this wonderful recipe at the first day in my mother in law house. This is such a wonderful recipe with masala coated all over the fish. The original recipe says that we can store this at room temperature for 2 to 3 days. But I scare to keep it out, so i pop this in the fridge and use it accordingly.

Ingredients:

Anchovies / Nethili Meen – 300 grams

Raw mango (sour)/ pulipu mangai-1
gingelly Oil/ nallennai – 1/4 cup
Fenugreek Seeds / Methi / Vendayam – 1 tsp

cumin seed/zeeragam- 1 tsp

Shallots / Sambar Onion – 4 peeled
Salt to taste
Tamarind Pulp – 4 tbsp or to taste( if u need)
Curry Leaves – a small handful

Green Chilli – 3

For Grinding:
Shallots / Sambar Onion – 10 peeled
Tomatoes – 1 large chopped
Garlic – 4 cloves

coconut- 2 tbsp

Chilli Powder – 2 tsp

Method:

Take all (grinding) ingredients in a blender and make it into a fine paste. Set aside to use.

Heat oil in a heavy bottom pan. Add in 1/4 cup of oil and add in fenugreek seeds and cumin seed. Let it sizzle for a min.

Add curry leaves, shallots, then mango. let it cook for a min

Add in the pureed masala with water and mix well. Cook it for a couple of mins.

Add in salt and mix them well.

Cover and cook till oil separates.

Now add in the tamarind pulp (if mango s not give a perfect sour taste)and mix well.

Add in anchovies fish and mix well. Cover and cook for 8 to 10 mins till the fish is tender and cooked.

Throw in a handful of curry leaves and swirl the pan. Keep the flame on low and cook it for few mins. Don’t stir the masala at this point, if you stir it, the fish will break. So always swirl the pan.

Serve with rice.

Notes:

1)Once the fish is added and cooked, don’t stir the fish with a spoon. Always swirl the pan. I suggest you use a mud pot with wooden handles.

2)Cook this till oil separates and floats on top.

3)This dish will keep well for 2 days.

Pictorial: