Nanjil Saalai Meen Karutha Curry/நாஞ்சில் சாலை மீன் கருத்த கறி

WELCOME TO RAEIMA'S PASSION

                   Karutha Curry is one of a famous dish in the Kanyakumari. I prepare it by a combination of fish, coconut, and seven spices they are mustard, jeera, coriander, pepper, ajwain seeds, dry ginger, and chili. These are magic ingredients to become the very healthiest and tastiest recipe.

                    My mom makes this tasty recipe once in the week. She used to tell it has a lot of health benefits such as             

• It's used to relieve from indigestion problem.
• It's used to give new moms after the postpartum period because it helps to remove impurities from the stomach.
• It helps the new mom for improving lactation and reduce the gastric problems for a new baby.

                    For more Info, Please go through below links,

• For more Veg Recipes, please click the Veg Varieties from Cooking and Craft in the sidebar.
• For more Non-Veg Recipes, please click the Non-Veg varieties from Cooking and Craft in the sidebar.    
• For all recipes, please click the Cooking button on my home page.
• For all info about my blog, please click the Sitemap button on my home page.

NOTES:

• This recipe is suitable for some specific fishes such as Sardine(chaalai), Sting Ray(therachi), Travelly(Paarai).
• Curry leaves are one of the key ingredients in this recipe, it gives good aroma(I did not get these in my area so I posted this recipe without adding it).
• Please add the ingredients correctly as per the below instructions otherwise it gives a bitter taste).
• Roasting fresh coconut is an authentic version of this recipe but I added desiccated coconut, still taste comes the same as the authentic version.
•  If you use chili powder and coriander powder instead of the whole chilies and coriander seeds, then roast these after switching off the flame.

INGREDIENTS:

• 25 pieces Sardine Fish
• 1 cup Desiccated coconut
• 4 Whole chilies or 1 tbsp chili powder based on your taste
• 1.5 tbsp Coriander seeds or 2 tbsp coriander powder
• 1.5 tsp Whole Pepper
• 1 tsp Jeera
• 1 tsp Mustard
• 1.5 tsp Ajwain
• 1-inch Dry ginger or sukku
• 1 lemon size Tamarind
• 3 pods Garlic for roast
• 5 to 10 pods garlic for curry(optional)
• 1/2 tsp hing powder
• 1 branch curry leaves

INSTRUCTIONS:

• First dry roast the spices( jeera, mustard, dry_ginger, ajwain, pepper) and garlic in the pan.
• Once spice crackles, then add coriander seeds, chili, and curry leaves.
• After three minutes add one cup of coconut in the pan, saute nicely until the coconut change to brown color.
• After cool down, blend the roasted ingredients with water as a smooth paste.
• Heat the pan then add paste, tamarind pulp, hing powder, and water as per consistency.
• Add salt and garlic pods (optional) as per taste.
• Cook the curry well, then add fish. 
• Switch off the flame after ten minutes. Otherwise, fish will be overcooked.

INSTRUCTIONS WITH PICTURES:

These are the ingredients needed for karutha curry.

first dry roast the spices ( jeera, mustard, dry_ ginger, ajwain, pepper) and garlic in the pan.

Once spice crackles then add coriander seeds, chili, and curry leaves. after three minutes add one cup of coconut in the pan.

Saute nicely until the coconut change to brown color.

After cool down, blend the roasted ingredients with water as a smooth paste.

Heat the pan then add paste, tamarind pulp, hing powder, and water as per consistency.

Add salt as per taste.

If you like more garlic flavor then add garlic pods in the pan or else leave it.

Cook the curry well, then add fish. 

Switch off the flame after ten minutes. Otherwise, fish will be overcooked.