Sarai Meen Karuvattu Kurambu, a traditional South Indian fish curry, is a culinary masterpiece that tantalizes the taste buds with its unique blend of flavors. This vibrant dish features tender, succulent fish simmered in a rich and tangy gravy, infused with the aromatic essence of freshly ground spices. The characteristic "karuvattu" (black gram) adds a delightful texture and a subtle earthy note to the curry, creating a complex and satisfying culinary experience. It's a perfect accompaniment to steaming hot rice, making it a comforting and delicious meal for any occasion.
The recipe's magic lies in the careful balance of spices and the slow cooking process, which allows the flavors to meld beautifully. To unlock the secrets of this authentic South Indian delicacy and learn how to recreate this unforgettable dish, let's delve into the detailed step-by-step instructions provided below.
Tools Needed
- Pan
- Grinder
Ingredients
- Sarai Meen (street fish)
- Brinjal (eggplant)
- Tomato
- Banana
- Drumstick
- Green Chili: 5
- Onion: 20
- Coconut: a little
- Cumin: a little
- Turmeric powder: a little
- Coriander powder: 2 tablespoons
- Tamarind: lemon-sized
- Curry leaves: a little
- Salt
- Coconut oil
- Mustard seeds
- Dill
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Spice Paste
- Clean and prepare the vegetables (brinjal, tomato, banana, drumstick, chili).
- Grind a spice paste with coconut, cumin, onions, turmeric powder, and coriander powder.
- Soak the tamarind in water and extract the pulp.
Step 2. Cook the Gravy and Vegetables
- Combine the spice paste and tamarind pulp. Add water and boil.
- Add salt to the boiling gravy and let it dissolve.
- Add the chopped drumstick, eggplant, banana, tomato, chilies, and curry leaves to the gravy. Boil until the vegetables are about 80% cooked.
Step 3. Simmer the Fish
- Add the sarai fish to the gravy. Let it simmer for another 5 minutes.
Step 4. Finish with Seasoning
- Heat coconut oil, add mustard seeds and dill. Once the mustard seeds splutter, add the seasoning to the curry.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Add the sarai fish at the end to avoid mixing the bones with the vegetables.
Nutrition
- Calories: approximately 600-800
- Fat: 30-40g
- Carbs: 60-80g
- Protein: 30-40g
FAQs
1. Can I substitute the Sarai fish with another type of fish?
Yes, you can use other firm, white-fleshed fish like cod, snapper, or basa. Adjust cooking time as needed based on the fish's thickness.
2. What if I don't have black gram (urad dal)?
While black gram contributes to the unique flavor and texture, you can omit it or substitute with a small amount of toor dal (split pigeon peas) for a slightly different but still delicious curry.
With its vibrant flavors and aromatic spices, this Sarai Meen Karuvattu Kurambu is sure to become a new family favorite. Enjoy the satisfying taste of this traditional South Indian dish, perfectly paired with rice or your favorite bread. Happy cooking!