Ingredients and quantity
- Ray fish (Thirukkai fish) – 500gms.
- Shallots – 30gms.
- Tamarind puree – 20gms.
- Garlic – 100gms.
- Sesame oil – 20ml.
- Vadagam (thaalippu) – 10gms.
- Salt – 10gms.
- Chopped tomatoes – 20gms.
- Ingredients for wet grinding
- Coriander seeds – 30gms.
- Cumin – 20gms.
- Turmeric powder – 3gms.
- Pepper corns – 20gms.
- Red chillies – 5nos.
Method of preparation
- Make a fine paste with the Coriander seeds, Cumin, Turmeric powder, Pepper corns and dry red chilles after soaking them in water for sometime.
- Heat sesame oil in a kadai, add the vadagam for thaalippu (tempering), add the garlic, shallots, and tomatoes cook till forms a thick gravy. Now add the ground paste along with tamarind pulp (puree), and salt.
- Wash the cut ray fish pieces in lemon juice to get a good fishy smell.
- Now, add the fish and cover. Cook for not more than 10 to 12 minutes till the fish is tender. If you over cook the fish meat will start to harden because of protein coagulation.
- Garnish with coriander leaves.
Thirukkai meen kulambu