Saturday, August 6, 2011

Fish Sambar (Meen Sambar)

You actually think its a weird combination? Fish in Sambar? No. Of course not. Certainly not. Just because you have not made it before or you have not tasted before (Pumpkin Salted Fish Curry, Bitter Gourd Prawn Curry & Salted Fish Mango Sambal), please do not shot down other peoples food pride. If egg in rasam is acceptable (Egg Rasam) why can't fish in sambar? Listen, unless you are one of those who prefer to stick to familiarity and you are not food adventurous, I don't see why you wouldn't try this Fish Sambar. Trust me, I know what I am talking about. I made this fish sambar and we had a ball of a time tucking in alongside rice. Its by the way my invention. I really wanted to cook something different and at the moment of time staring at the ingredients, particular at dhal/lentil (Mutton Dhal Curry, Sambar & Tanni Saar) and Indian Mackerel/Tenggiri (Malaysian Indian Fish Curry & Bengali Yogurt Fish Curry), I basically did it. Fried tumeric mixed fish tipped into dhal and brinjal gravy. Would you try? 

1 1/2 cup toor dhal/yellow lentils (soaked for about 1 hour)
400g (1 large piece) Indian Mackerel - cut into bite sizes/chunks
2 (about 250g) Chinese brinjals - cut into medium size pieces.
6 shallots - remove skin
1 tsp turmeric/kunyit powder
1 tbsp thick tamarind/asam juice
2 sprigs of coriander leaves - sliced/shredded
Oil as needed
Aalt for taste

Spices For Curry/Gravy
1/2 tbsp coriander powder
1 tsp cumin powder
1 tbsp fish curry powder
1 tsp black mustard seeds
3 sprigs curry leaves

Mix fish with turmeric powder and a little salt.
Fry in oil, remove and keep aside.
Simmer dhal with 2 cups of water till half cooked. 
Use the same oil fish was fried (about 3 tbsp) to lightly fry brinjals and shallots.
Fry brinjals and shallots to produce a crunchy coat over both.
Add mustard seeds and curry leaves.
Stir quickly and tip into the dhal mixture.
Add spices (see above), pour tamarind juice and season with salt.
(Note; more water for more gravy please).
Simmer to soften brinjal.
Then add fried fish.
Gently stir in. 
Simmer and remove from heat (for about 2 to 3 minutes)
Combine in coriander leaves. 


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