Avicha meen KanyaKumari Style|Zero Oil Fish Kuzhambu

Avicha Meen | Kanyakumari Style Avicha meen | Easy Zero Oil Fish Kuzhambu recipe with step by step pictures. Avicha Meen literally translates to boiled Fish and yes it is actually boiling or cooking Fish by adding a few spices and coconut. It is one of the signature dishes in the Kanyakumari district which is located in South Tamil Nadu. Avicha Meen , Verum Curry is one of the most heard phrases in their households as both the dishes come very handy we just need to add all the ingredients mix and cook till it is done. Kanyakumari district is very famous for its greenery similar to Kerala it has so many Coconut trees and hence the cooking here has an influence the same as Kerala. We use coconut in most of the dishes and hence the taste is so authentic. Also the place it surrounded be coastal areas and hence we get fresh fish in abundance, so fish is almost used in cooking daily J So now let’s learn how to prepare Kanyakumari style avich meen .

Similar Recipes:

• Fish Curry /Meen Kulambu
• Goan Fish Curry
• Nethili Meen Curry | Anchovies Fish curry

 

    Step by step Method with pictures:     

 

1.     In the cooking vessel add in the cleaned fish Cut Raw Mango pieces and Drumstick. Soak the tamarind in water and extract the tamarind juice, add this tamarind water to the fish.

2.     Add Red chilli powder, Coriander powder, Turmeric powder and Salt.

3.     Add in the ingredients mentioned in to the To Grind Section to a blender along with little water and blend well to form a fine paste.

4.     Add in the coconut paste to the fish and mix well with hand and check for salt and spice. Now put this in the stove and cook for 10 mins or till the fish is cooked. Switch off the flame and serve with Steamed rice and Verum Kuzhambu.

Serve Yummy avicha meen with Steamed rice and verum Kuzhambu.

 

 

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KanyaKumari Style Avicha meen | Easy Zero Oil Fish Kuzhambu

Avicha Meen literally translates to boiled Fish and yes it is actually boiling or cooking Fish by adding few spices and coconut. It is one of the signature dishes in Kanyakumari district which is located in South Tamil Nadu.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Kuzhambu

Cuisine: TamilNadu

Servings: 2

Calories:

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

• Fish – ½ kg
• Raw Mango – ½ mango
• Drum Stick - 1
• Turmeric powder – ½ tsp
• Salt as needed
• Red Chilli powder – 1 tbsp
• Coriander powder – 1 tbsp
• Tamarind small lemon sized ball
• To Grind:
• Grated Coconut – ½ cup
• Shallots – 3-4
• Cumin Seeds – 1 tsp
• Curry Leaves a spring

Instructions 

• In the cooking vessel add in the cleaned fish Cut Raw Mango pieces and Drumstick. Soak the tamarind in water and extract the tamarind juice, add this tamarind water to the fish.
• Add Red chilli powder, Coriander powder, Turmeric powder and Salt.
• Add in the ingredients mentioned in to the To Grind Section to a blender along with little water and blend well to form a fine paste.
• Add in the coconut paste to the fish and mix well with hand and check for salt and spice. Now put this in the stove and cook for 10 mins or till the fish is cooked. Switch off the flame and serve with Steamed rice and Verum Kuzhambu

Video

Notes

• Avich meen is usually very thick in its consistency so adjust the water level accordingly.
•  Any kind of fish can be used to prepare this.
•  Use freshly grated coconut for better taste.
•  You can skip Mango and Drumstick if you don’t prefer.
•  If using Mango adjust the level of tamarind water added.

Keyword Avicha Meen Kuzhambu, Fish Curry, Kanyakumari style Avicha meen

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