Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, seer fish head mango curry(vanjiram thalai maangaai kulambu). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Seer fish head mango curry(vanjiram thalai maangaai kulambu) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Seer fish head mango curry(vanjiram thalai maangaai kulambu) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have seer fish head mango curry(vanjiram thalai maangaai kulambu) using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Seer fish head mango curry(vanjiram thalai maangaai kulambu):
- Prepare 1 kg Vanjiram/seer fish head
- Make ready 20 pods shallots finely chopped
- Make ready 3 Tomatoes chopped
- Prepare 2 spoons ginger garlic paste
- Get 5 spoons Kulambu milagai podi/curry chilli powder
- Take 3 spoons Rock salt
- Get 1/2 spoon Turmeric powder
- Get 1 1/2 lemon sized Tamarind (extract)
- Get 8 spoons Coconut oil/groundnut/sunflower oil
- Make ready as required Coriander leaves for garnish
- Prepare 2 Green chillies cut lengthwise
- Make ready For seasoning:
- Prepare 1 spoon Mustard
- Take 1 spoon Fenugreek
- Get 6 pods Crushed garlic
- Get 2 sprigs Curry leaves chopped
It has that tanginess of mangoes combines with sweetness from the coconut milk, spiciness from the chilies. At last, garnish with chopped coriander leaves and mix well. Sardines (Mathi), Barracuda (Sheela), Seer fish (Vanjiram) would also be perfect for making this curry. The tamarind in our gravy-based Indian fish curry recipe gives it a delicious, tangy flavor that goes well with hot steamed basmati rice.
Instructions to make Seer fish head mango curry(vanjiram thalai maangaai kulambu):
- Add oil in a pan and add mustard seeds. When it splutters add fenugreek and saute for 10 seconds. Do not burn the fenugreek. Add crushed garlic and saute till it turns golden. Add curry leaves and let it splutter.
- Now add chopped shallots and green chillies and fry till onions turn golden brown.
- Now added spoons ginger garlic paste and saute till raw smell goes off.
- Now add tomatoes and rock salt and cover and cook for 5 minutes so that the tomatoes turn mushy
- Now add turmeric powder and saute for 30 seconds and then add kulambu milagai podi or curry chilli powder
- Saute till oil oozes out. Add little hot water to avoid burning of the masala.
- Once oil oozes out add tamarind extract and let it boil for 7 to 9 minutes in high flame. Stir occasionally.
- Add 3 cups of water and allow it to boil for another 10 minutes.
- When it thickens slightly add 2 pieces raw mango followed by cleaned fish pieces.
- Allow it to boil for 15 minutes on high flame and gently stir occasionally. Garnish with fresh coriander leaves. Fish curry is ready to serve. It goes well with steamed rice, idli, dosa,chapati, roti, wheat dosa, broken wheat upma.etc
Sardines (Mathi), Barracuda (Sheela), Seer fish (Vanjiram) would also be perfect for making this curry. The tamarind in our gravy-based Indian fish curry recipe gives it a delicious, tangy flavor that goes well with hot steamed basmati rice. Click Play to See This South Indian Fish Curry Recipe Come Together. Meen Manga Curry - Recipe for Spicy Kerala Style fish curry in ginger, mangoes and coconut sauce. The recipe uses raw mangoes for souring the sauce.
So that’s going to wrap this up with this exceptional food seer fish head mango curry(vanjiram thalai maangaai kulambu) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
