Meen Puliyanam(Fish in tamarind)

ingredients

Meenpuliyanam is a special fish curry of Paravur, Kollam. Tiny fishes are best
for this dish. Fresh catches are used to prepare puliyanam. Excellent with
kappa puzhingiyathu (tapioca/cassava) and plain rice.
I first tasted puliyanam at my husband's home, where Cheraumma, an old lady,
well wisher of our family, used to visit us and prepare some of her signature
dishes like puliyanam, aripathiri, neychoru, kanava thoran etc.
    Even there is no fresh catch or tiny fish at SA, I thought to prepare puliyanam
with fish fillets. Puliyanam is always special, it turned really good.
             Fish fillets 1kg, cleaned, cut into small pieces, green chilly 1, sliced,
Tamarind concentrate 11/4 tsp., chilly powder 1tsp., pepper powder 11/2tsp.,
coriander powder 21/2tsp., fenugreek powder 1/2tsp., turmeric powder 1/2 tsp.,
shallots 12, chopped, garlic 5cloves, chopped, curry leaf 1sprig, salt to taste.
  Heat a pan, dry saute shallots and garlic, grind to a paste. Keep aside.
Add chilly, coriander and pepper powder into the hot pan, stir quickly for 30 seconds.


pic 2

Dilute tamarind concentrate in 4 cups of water, add to the curry powders, (pic 2)add shallot

pic 3

paste, turmeric powder, green chilly, half curry leaf, salt to taste and boil. At rolling
boil, add fish pieces, allow to cook, (pic 3)add fenugreek powder, swirl the pan, allow


pic 4

to remain in low flame for 5 minutes. Garnish with curry leaf.( pic 4 )
 In village this is prepared in earthern pots, taste good even 2nd day.
Below picture is meenpuliyanam transfered to serving bowl next day as side dish (pic5)

pic 5

 of tapioca kuzhachathu.




    

kappa kuzhachathu