Meen Kulambu Soru

Ingredients

• - fish gravy rice as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Make the base dish: This is a rice and fish curry mixed dish. Cook 2 cups raw rice for separate grains. Cool slightly.
2. Prepare fish kuzhambu: Make a rich fish kulambu — fry shallots and garlic in sesame oil, add tomatoes, red chilli and coriander powder, tamarind water and cook to a thick sauce. Add fish steaks and cook until done. No whole fish with head visible.
3. Warm both components: The rice and fish kuzhambu should both be warm.
4. Mix rice and kuzhambu together: In a deep bowl add a generous serving of warm rice.
5. Ladle fish kuzhambu generously: Pour 2-3 ladles of the thick, tangy fish kuzhambu over the rice. The ratio should be generous kuzhambu to rice.
6. Mix gently: Use a spoon to gently fold the rice and kuzhambu together so the rice absorbs the sauce.
7. Add ghee: Add a small tsp of ghee on top.
8. Add papad: Serve with a crispy papad on the side.
9. Add raw onion: Serve with sliced raw onion and a wedge of lime.
10. Serve: Meen kulambu soru (fish curry rice) should be saucy with the rice soaking up the tangy fish gravy. Eat immediately while hot.