Saiva Meen Kuzhambu | Vegetarian Fish Gravy | Vazhaipoo Kuzhambu
Vegetarian Fish Curry Recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Cleaned Banana Blossom Florets soak them in buttermilk
- 1 Large Onion Finely Chopped
- 1 cup Thick Coconut Milk
- 1 teaspoon Tamarind Paste
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ¾ teaspoon thRed Chilli Powder
- ½ teaspoon Jeera Powder
- 2 tablespoon Gingelly Oil
- 1 teaspoon Cumin Seeds
- Salt as needed
- Water as needed
- Few Curry Leaves
Instructions
- In a 2-3L pressure cooker, heat gingelly oil and add cumin seeds. As they splutter, add fresh curry leaves.
- Now add finely chopped onions and fry until translucent.
- Next add all the spice powders – turmeric powder, cumin powder, coriander powder and red chilli powder. Cook for 2-3 mins until the raw smell is gone.
- Add the cleaned banana blossom florets. Mix well.
- After cooking for 3-4 mins on low flame and the masala is coated well, add salt needed for the gravy. Cook for another minute. Add ½ cup water.
- Next add tamarind extract and mix well. Continue cooking the gravy.
- Pour the coconut milk while the gravy is on low flame, mix well.
- As the gravy comes to a slow boil, close the lid of the pressure cooker and cook on medium heat for 2 whistles.
- Let the pressure subside naturally and then open the lid. The oil should be separated and the banana blossom florets should be cooked.
- Serve hot with rice and any side dish of your choice.
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