Saiva Meen Kozhambu (Vegetarian Fish Gravy)

This is a typical chettinad dish and found it in an authentic site. There are some changes I made to it as I could not get the leaf that she used (nor any banana leaf). Otherwise I have tried to make it as she did. Do refer to her site for the original recipe.

I think all of us in the family (including our son) agree this is one of the best dishes we have eaten.



Ingredients for Veggie fish

Cow Peas 1 cup
Chilli Powder 1 tsp
Garlic 5 pods
Fennel seeds 1 tsp
Salt 1 tsp

Method of Preparation

1. Soak the cow peas (i did overnight). Drain the water.

2. Pulse the garlic, chilli powder, fennel seeds and salt in a mixie. Add the cow peas as well and pulse. Make a paste.

3. At this stage you are supposed to use the leaf. Changed to suit my situation. I made rectangular patties and steamed in idli plates for about 10-12 minutes.

Ingredients for making gravy

Garlic 20 pods
Small Onions 20
Tomato 1
Curry leaves few
Green Chilli 3
Coriander powder 2 tsp
Sambar powder 2 tsp
Turmeric 1/2 tsp
Tamarind paste 1 tsp
Gingilly oil 1 tbsp

Salt to taste

For seasoning

Mustard 1 tsp
Fennel seeds 1 tsp
Fenugreek seeds 1/2 tsp
Curry leaves few

Method of Preparation

1. Heat oil in a pan. Add the mustard. When it sputters, add the fennel seeds, fenugreek seeds and curry leaves.

2. When it sizzles, add the sliced onions, garlic and green chillies. Saute till it starts to brown.

3. Add the chopped tomato and saute till it all comes together.

4. In a vessel, add tamarind paste and 3 cups of water. Add coriander powder, sambar poweder and turmeric to this. Mix well.

5. Add this mix to the onion mix. Bring to a boil. Simmer till it thickens. I added a little rice flour at this stage to thicken it.

6. Just before it is ready, add the veggie fish. Simmer for a few more minutes and switch off.

Serve it with some rice.