Tag Archives: vavval meen recipe

White Pomfret Curry /  Vavval Meen Kulambu

White Pomfret Curry /  Vavval Meen Kulambu

Whenever I get fish, I use to make curry with head, tail and other hard parts of the fish and make fry with the centre sliced pieces. Likewise here also I have made this pomfret curry with the head, tail and few of the hard pieces of the fish.

White Pomfret fish curry / Vavval Meen kulambu

White Pomfret fish curry / Vavval Meen kulambu

Ingredients:

  • White Pomfret / Vavval Meen – ½ Kg
  • Onions – 2 nos
  • Tomato – 1 ½ nos
  • Tamarind – a lemon sized
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Garlic – 5 cloves
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Coconut oil – 2 tbsp

Preparation:

  • Clean and cut the fish into thin slices.
  • Finely chop the onions, garlic and tomatoes.
  • Soak tamarind in a cup of water and extract the juice.
  • Heat oil in a kadai. Put mustard, blackgram and curry leaves, wait till it crackle.
  • Put onions and garlic, fry till they become transparent.
  • Put tomatoes and fry them till they become mushy.
  • Put all the spice powders and salt, sauté till the raw smell goes off.
  • Pour in two cups of water, followed by tamarind water. Allow it to boil.
  • Put the fish into it and cover with the lid.
  • Remove the lid, when the fish is cooked.
  • Put in low flame, till the curry thickens and the oil gets separated and floats on the top.

Serve hot with steamed rice or dosa.

White Pomfret fish / Vavval Meen Varuval

White Pomfret fish / Vavval Meen Varuval
White Pomfret fry / Vavval Men varuval

White Pomfret fry / Vavval Men varuval

Ingredients:

  • White Pomfret fish / Vavval meen varuval – 1 kg
  • Turmeric powder – ½ tsp
  • Garlic – 15 cloves
  • Peppercorns – 2 tsp
  • Fennel seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Lemon juice – ½ lemon
  • Chilli powder – 1 tsp
  • Curry leaves – two strings
  • Salt to taste
  • Oil for frying

Preparation:

  • Wash, clean and slice the fish into thin slices.
  • Grind garlic, peppercorns, fennel and cumin seeds by adding little water.
  • Mix all the ingredients such as the grounded paste, turmeric powder, salt, curry leaves and lemon juice.
  • Rub the fish slices with the masala and marinate the fish for about an hour.
  • Heat oil in a tawa and put the fish slices, one by one and swap both the sides, till they are cooked.

Serve hot with steamed rice or mint chutney.