My Grandmother’s Meen Chatti

follow link Sea fish, in all the rainbow colours, swam up from the coastline to be caught in nets, large and small, placed the night before. These were hauled up and auctioned by boisterous vendors who would ply baskets overflowing with sardine, whitebait and anchovies at the roadside bazaars. Fresh water fish, like the Oscar and the Catfish, were delicacies caught in ponds and canals.

do i need a full bladder for my dating scan One of the older siblings would walk to the bazaar to buy a heap of fish. As the morning temperatures rose, the prices dipped. The fish were not as fresh as the morning catch but they would be perhaps a tad cheaper. Well spiced and cooked with coconut, mango and the sour cocum, the tired fish would come alive as a delicious curry for lunch.

watch The Red Fish curry with Coccum was a must at Weddings. It looked good, tasted good and could be made weeks ahead, in large quantities and stored without any fear of the curry going bad, even in Summer. There were no caterers or event managers and the food served at the wedding banquets, was made by the ladies in the family. My grandmother would be invited to supervise, as her culinary skills was legendary. My Mum modified my grandmother’s recipes, to suit  smaller families and I took them all over the world with me.

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see                                                            Red Fish Curry

alternativas forex tester 1 kg fish, 1cup shallots sliced, 1whole head of garlic, 1″ fresh ginger, slivered , 6 green chillies slit, 2 heaped Tbsp Chilli Powder, 1 tsp Coriander Powder,  1/2 tsp Jeera Powder, 6 coccums, Curry leaves, stems included, 3 Tbsps Coconut oil, 1/2 tsp Mustard seeds, 1/2 tsp Fenugreek seeds, 1/2 tsp Roasted Fenugreek Powder. Place everything, except the fish in the pot. Add 1 cup of water to cover everything. Slow cook. Add the fish and continue slow cooking. DO NOT STIR the curry after adding the fish.  Once cooked, add 3 tsp of coconut oil and sprinkle fresh roasted fenugreek powder and garnish with green curry leaves.

go to site Or, heat the coconut oil separately and season with sliced shallots, Mustard seeds and Fenugreek seeds. Pour the hot oil over the curry.

go site This curry tastes best when cooked in a traditional Meen Chatti, or earthenware pot over a wooden fire to enhance its smoky flavour.  Kashmiri Chilli Powder adds colour without adding spice. In another hot favourite , the fish curry would be served with tapioca, either boiled or mashed up and tempered with mustard seeds, red chillies and curry leaves.

go Sometimes the fish would be cooked with a tart unripe mango. Sometimes the fish would be cooked with the green Bilimbi fruit taking finger licking good a new dimension. Sometimes the fish would be cooked in Coconut milk.

Either which way , Cuppa and Meen is heaven on earth.

buy suhagra online With so many at the table, no part of the fish would be thrown. The fish head and mango curry, made in a well cured, earthenware pot, was a particular favourite that the siblings would fight and scramble over, much to our amusement. This is a loud Curry that is definitely not for the Fainthearted or Dainty. It has to be eaten by hand, and the fish bones and head have to be sucked in an indecent manner and chewed loudly upon.

cheapest price for propecia A curry to slurp over. Certainly not one that appears in sophisticated menus, at restaurants.

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