Vanjaram is known by different names in different parts of Tamilnadu. Neimeen, Neimeen sura, Nettaiyan cheela are some. This seer fish gravy is a easy recipe which gives complex taste and goes excellent with plain rice, pulav or roti varieties.

INGREDIENTS:

250 gms Vanjaram (seer) fish

2 sliced onion (medium sized)

Few curry leaves

1 tomato medium size (pureed)

½ teaspoon turmeric powder

½ teaspoon garam masala

1 tablespoon red chilly powder

1 tablespoon cumin powder

Extract from half lemon sized tamarind

½ lemon sized palm sugar

Salt to taste

To grind:

4 to 5 dry red chilly

1 inch ginger

5 to 6 garlic cloves

1 teaspoon cumin seeds

INSTRUCTIONS:

Pre heat the kadai and add a tablepoon of oil. When heated enough, add sliced onion & curry leaves and saute till the onion turns transparent. Then the paste made from “to grind”, goes in. Continue cooking till the raw smell goes off.

Then add in tomato puree,salt, garam masala, turmeric powder, red chilly powder & cumin powder and saute well till the raw smell goes off.

Add the tamarind extract and cook in medium flame. When it comes to single boil, add fish, mix well and continue to cook for 20 min in medium flame.

Stir occasionally. When the gravy gets thick consistency, add palm sugar and switch off the flame.

Serve hot with rice and enjoy.

Note:

If your curry is too runny, add 1 teaspoon of rice flour dissolved in 1 tablespoon of water, after adding fish.