Membru al lui Pehy Syolele Kuino / FIDry #food #food #cret #fire #fire

30 thoughts on “Membru al lui Pehy Syolele Kuino / FIDry #food #food #cret #fire #fire”

1. Kanyakumari style meen kolambu recipe

   Ingredients

   For the Masala Paste (Arachuvitta):

   Oil -50 ml ( preferably coconut oil)

   Shallots (small onions) – 6 to 8

   Tomato -1 nos

   Garlic – 4 cloves

   Red chili powder – 2 tsp

   Coriander powder – 2 tbsp

   Turmeric powder – ½ tsp

   Black pepper – ½ tsp

   Fenugreek seeds – ¼ tsp

   Curry leaves – few

   Coconut – ½ cup (grated)

   For the Curry:

   Fish – 500 g (seer fish, sardine, or any local variety works best)

   Tamarind – lemon-sized ball (soaked in warm water & extract juice)

   Curry leaves – 2 sprigs

   Mustard seeds – ½ tsp

   Salt- to taste

   Roasted vendaiyam powder – 2 gms ( fenugreek powder)

   Preparation Steps

   1. Roast & Grind Masala:
   Heat oil in a pan. Add fenugreek , cumin, shallot,Garlic,black pepper,tomato,chilly powder,coriander powder,turmeric powder, and curry leaves until aromatic.
   Add grated coconut and roast till light golden.
   Cool and grind into a smooth paste with little water.

   2. Prepare Tamarind Extract:
   Soak tamarind in warm water, squeeze out the juice, and set aside.

   3. Start the Curry:
   In a clay pot (authentic taste), heat coconut oil.
   Add mustard seeds, let them splutter.
   Add curry leaves,
   4. Add Masala Paste:
   Mix in the ground coconut masala paste. Fry for 3–4 minutes.

   5. Add Tamarind Extract:
   Pour in tamarind juice along with turmeric powder and required salt.
   Let it boil for 7–8 minutes until the raw smell goes.

   6. Cook the Fish:
   Gently add fish pieces. Simmer for 7–10 minutes (do not stir too much, just swirl the pot).
   Once the fish is cooked and oil floats on top, switch off the flame and finish with few drizzles of oil and fenugreek powder.

   7. Resting:
   Let the curry rest for at least 1 hour before serving – the flavors deepen beautifully.

   Serving Suggestion

   Serve hot with steamed rice, kappa (tapioca), or dosai – classic Kanyakumari-style combo.

   Drizzle a little extra coconut oil on top before serving for authentic flavor.

2. Recipe

3. This is not the way us kanyakumarians make fish curry😂😂😂

   Fish curry:
   on a pan add some grated coconut + dry chillie + onion + curry leaves + pepper corn dry roast toll dark brown them add some corriander powder chilli powder if needed and some turmeric powder roast and grind it by adding water into thick smooth paste…

   Pour it into a pan add some tamarind water, drumstick , tomato and brinjal…

   Boil till the veggies are cooked well finally add the fish and boil till well cooked… lastly add the tempering oil+mustard seeds+fenugreek+curry leaves….

   This is KANYAKUMARI fish curry!!!
   A must try recepie ❤

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11. Recipe sir

12. Recepie ❤

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15. Fake 🚫🚫🚫, where is coconut without coconut there is no fish curry in fish curry 😂😂😂😂

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17. ரெசிபி

18. This is not kanniyakumari style

19. Wrong ingredients, wrong method, like kidaikka ipdi enga traditional ah maathaatheenga, tention aaguthu😖😖

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26. Seri ok kanyakumari illa…
    Taste nalaruka yarachu try panni pathingla… Comment la recipe Iruku atha pathu panunga…. May be Thenga kuda add panuvanga nanakiran…

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