Ayira Meen Kuzhambu | Traditional Village-Style River Fish Curry | Kootan Soru

Nothing beats the authentic taste of village-style fish curry, especially when made with the rare and delicious Ayira Meen (spotted river fish). This Ayira Meen Kuzhambu brings out the rich, natural flavours of the fish, combined with traditional spices and a slow-cooked technique that enhances its taste. Let’s dive into this mouth-watering recipe!

Ingredients

For Cleaning the Fish

• Ayira Meen (spotted river fish)
• 1 tsp turmeric powder
• 1 tsp salt

For the Masala

• 1 tbsp black pepper
• 1 tbsp cumin seeds
• 2 whole garlic bulbs
• 100g small onions (shallots)
• 150g tamarind (soaked in water and extracted)
• Half a coconut (grated)
• 20 dried red chillies
• 100g coriander leaves
• 5 tomatoes (chopped)
• 2 tbsp oil (for roasting and cooking)
• 1 sprig curry leaves

Step-by-Step Cooking Process

Step 1: Cleaning the Fish

1. Wash the Ayira Meen thoroughly to remove all impurities.
2. Rub the fish with turmeric powder and salt to remove the slimy texture.
3. Rinse again and set aside.

Step 2: Preparing the Masala

1. Heat a clay pot and dry roast dried red chillies, black pepper, and cumin seeds until aromatic. Set aside.
2. Grind the roasted spices with grated coconut, small onions, and garlic to a fine paste.
3. Extract tamarind juice and mix it with the ground masala. Add turmeric powder and salt.

Step 3: Tempering and Cooking the Base

1. Heat oil in a clay pot.
2. Add mustard seeds, curry leaves, chopped garlic, and small onions. Sauté until golden brown.
3. Add chopped tomatoes and cook until they soften.
4. Pour in the tamarind-masala mixture and bring it to a boil.

Step 4: Adding the Coconut Paste and Cooking the Fish

1. Add the ground coconut paste to the boiling curry and mix well.
2. Let it simmer for a few minutes to blend the flavours.
3. Gently add the cleaned Ayira Meen into the curry.
4. Reduce the flame and allow the fish to cook slowly until tender and fully infused with the masala.

Step 5: Final Touch & Serving

1. Once the fish is cooked, switch off the flame.
2. Let the curry sit for a few minutes before serving.
3. Serve hot with steamed rice or dosa.

Watch the Full Recipe Video

A Heartfelt Tribute

This recipe is more than just food; it’s a piece of tradition passed down through generations. The joy of cooking Ayira Meen Kuzhambu in a village-style setup, using fresh ingredients and time-tested techniques, is unmatched. A big salute to the hardworking chefs behind this video who keep our culinary traditions alive. Thank you for bringing us such amazing recipes that remind us of home!

Special thanks to Kootan Soru for sharing this wonderful recipe and preserving our village cooking heritage!