For Many of you who may not know & wondering what does "Aanam" mean?!?!??
It is the term used by most of the down southern region Tamil muslim households for kuzhambu or curry.. Yup! there are Sooo many varieties of this aanam such as Kozhi aanam, eeraichee aanam, Puli aanam ( Rasam With Coconut!!) etc.. These various items plays an vital role in a tamizh muslim kitchen atleast 4-5 days a week! apart from sambar and other kuzhambhu such as mor, puli & vatha kuzhambu! The main Ingredient for this Aanam is the "Kuzhambu Milagai Thool (curry powder)." Each household has an ratio and proportion of ingredients considering their family members liking towards the spicy-ness while grinding this flavourful masala! And not to forget mentioning the Superstar of this aanam the coconut ground with dry roasted khus khus gives the finishing touch to this wholesome Meen Aanam!
Preparation time: 10 mins
Cooking Time : 20 mins
Serves: 4
Ingredients:
Fish, - 450 gms cleaned
For Thalippu/ tadka:
Fenugreek seeds - 1/2 tsp
Curry leaves - 2 sprig
Shallots - 4 chopped
Garlic cloves - 4 crushed
Gingelly Oil / Nalla ennai - 2 - 3 tbsp [You can also use sunflower oil]
For kuzhambu base:
Tamarind pulp - 1/4 cup
Water - 2 cups
Shallots - 10 - 12 chopped
Green chillies 2 Slit into half
Tomato - 2 Medium sized
kashmiri chilly powder - 1 tsp
Kuzhambu Milagai Thool (curry powder) - 3 full heaped tbsp
Coriander leaves - a Handful
To Grind:
Fresh coconut - 1/2 cup
Roasted Khus Khus - 2 tsp
Method:
- Wash and clean the fish, Add turmeric powder to the fish and rinse it well in running water, this helps in eradicating the raw smell.
- In a bowl, Add the tamarind pulp, slice the tomatoes into half and add them into the tamarind pulp and smash them using your hands.. Now add in few shallots and save remaining for tadka.., Add green chillies to it.
- Now add a tbsp of red chilli powder, Kuzhambu Milagai Thool, add enough water and mix well..
- Heat the pan, add oil, fenugreek seed, some shallots, garlic & curry leaves, let it fry for 2 mins, Pour in the mixture and bring it to boil.
- Once it starts to boil, add in the cleaned fish to it and stir once and close with lid and allow it to cook in medium flame.
- Now in a mixie cup add the coconut and roasted khus khus, and grind it into a paste using little water. and keep it aside.
- Once the fish is cooked well add in the coconut paste and stir, and allow it for just one boil, Over boiling the kuzhambu after adding the coconut milk or paste will spoil the taste. So keep an eye on it.
- Once done add enough salt, garnish with coriander and switch off the flame.
This Meen aanam tastes yummy with hot rice, Rasam, any poriyal, Fish fry & papad! :D
P.S But tastes excellento! when re-heated and used the next day! It makes an excellent combo for Idly, dosa, aarisi maavu roti & chappathi Oh my! Even upma will taste yum!! [Drooling already! :P]
Notes:
- You can use any variety of fish for making this aanam.
- You can also squeeze the coconut milk alone from the above mentioned paste and use it for this aanam.