And, so the legacy continues - Mom's Fish Curry (Meen Kozhambu)

Ok, no immodesty here; I am a pretty good cook. Now, how could I not be given my maternal lineage?! My mom and grandmom are simply phenomenal home cooks. But, despite my culinary adroitness with many a global cuisine successfully executed in my kitchen, South Indian cooking, specifically, my mom's variety, has always proved something of a thorn on my side.

In my few attempts to replicate her dishes, I could not match up to the flavors of my mom's cooking at all. In my annual visits back home, my only request to mom is to recreate those simple flavors that so elude me, so I could, for a brief time, bask in their deliciousness. In an effort to distance myself from these dismal failures, I shunned these dishes from my kitchen in totality.

Until today... Today, I decided to put my pride aside and tap into all my culinary resources and experiences in yet another attempt to make my mom's much-loved-by-me Meen Kozhambu. The sauce (kozhambu), the fish is incorporated into, is a base version that is also used to make many other South Indian dishes (vegetarian as well). Which, ofcourse means that mastering it is a must for a true conquest of the cuisine!

And I did it! I recreated the tangy tomato sauce that makes the sort of roux for Tamilian curries like vetha kozhambu, kaara kozhambu and ofcourse this fish curry. Even as I was making it, I knew this time I would get it right. The flavors came perfectly together. And when after a few minutes of simmering and resting, I lifted the lid to serve, the escaping steam had the same exact aroma as my mom's curry. And, even better, the curry tasted just the same as mom made it!

My fears have finally been laid to rest. I can now truthfully say I am my mother's daughter after all!! :)


Mom's Fish Curry (Meen Kozhambu)
(serves 4)

4 serving size fillets of any firm fleshed fish
1 onion diced fine
4 tomatoes blanched and crushed
4-5 whole cloves of garlic peeled(if you thought Italians used a lot of garlic, this one beats it!)
5-6 curry leaves
1 tsp whole mustard seeds
1/4 tsp fennel seeds
1 tsp urad dal (split black gram)
3-4 whole dry red chillies (we use the fat variety that you probably find only in Indian stores. You can substitute with dry long red chillies, chilli flakes or dry chipotle peppers)
1/2 tsp tumeric powder
1 tsp coriander and cumin powder
1-1/2 tsp red chilli powder or 1/2 tsp cayenne
1 small lime sized tamarind ball or 3 T tamarind extract
2 T minced fresh coriander/parsley leaves
2 cups water
1/3 cup vegetable oil
salt to taste

In a heavy bottomed pan, heat the oil until glossy. Add the mustard, fennel, urad seeds until the mustard starts popping. Lower heat and add in the curry leaves, garlic and dry red chillies. Saute for a couple of minutes until the garlic cloves become golden brown. Add the onions and saute until translucent. Stir in the crushed tomatoes and the powder spices. Over medium heat, cover the pan and cook for a few minutes until the tomatoes are fully cooked and the oil separates.

Meanwhile, if using fresh tamarind, soak the ball in 1/4 cup of hot water and squeeze out all the juices. Once the tomato-onion mixture cooks, add the tamarind extract and water. Increase heat to medium-high to bring the mixture to a rolling boil. Lower heat to medium, add the fish slices and let the sauce simmer for 10-11 minutes (with lid closed) until the fish is flaky and cooked through. Sprinkle the coriander leaves on top, close the lid and remove from heat.

Let the curry rest for 5-10 minutes to allow the flavors to blend together. Do not lift the lid till serving time. The escaping aroma is simply delicious!

Serve over hot white rice.

Note: This kozhambu/curry can also be made vegetarian. Instead of fish add diced eggplant, okra, potato, zucchini or any firm fleshed vegetable that will not disintegrate into the curry.