Kala’s Aeri Vaaval Mullangi Curry (Lake Pomfret and Radish Curry)

Freshwater fish dishes are relished only in interior Tamil Nadu. People in Chennai are not familiar with the taste of these fish and sometimes even mock those who consume it. But now that even marine fish are cultivated in freshwater lakes and can be bought online, the lake pomfret costs Rs. 300/kg while marine pomfret costs Rs. 800/kg! Therefore I have been developing recipes using freshwater fish. In this recipe I have combined the strong smelling radish with the mild flavoured lake pomfret and also avoided using chilli powder. Instead I have used mustard powder to give it a slight bite. This mild fish curry is a great success in my house – not with my fish hating son of course 🙂 It goes very well with chappatis, unlike the traditional fish curries.

Kalas Aeri Vaaval Mullangi Curry - Kalas Kalai

Kala’s Aeri Vaaval Mullangi Curry

Nutritive Value

100g of lake pomfret provides around 111 Calories and 19g of protein. Radish contributes 3.4g of fibre per 100g. Since I have added very little oil to prepare the curry, this dish is a protein rich and low calorie preparation. It can be safely consumed by those on a weight reducing diet. It is quick and easy to make and therefore also consumes very little fuel.

Ingredients

  • 500g Aeri Vaaval (Lake Pomfret) slices
  • 250g or 2 White Radishes
  • 3T Vegetable Oil
  • ½ – 1 C Water

Grind Together

  • 1 T Mustard Powder
  • 1 T Cumin Powder
  • 1 tsp Coriander Powder
  • ¼ tsp Turmeric Powder
  • 6 Sambar Vengayam (Shallots)
  • 2 tsp Salt

Method

  1. Rub the ground masala on the fish and set aside for 15 minutes.
  2. Pare the radish and cut into rectangular pieces.
  3. Boil in the water for 10 minutes or till the radish is cooked.
  4. Heat the oil in a large non-stick skillet.
  5. Arrange the fish on the skillet and fry till one side is browned.
  6. Turn the fish slices over very carefully and fry the other side also.
  7. Add the radish and pour the cooking water over the fish, and bring to boil.
  8. Simmer for a few minutes till the gravy is thick.

Notes

  1. Fresh water fish always has slime clinging to the skin. If the fish has not been cleaned properly, this slime would add a bitter flavour. Rub the skin of the fish slices with 2 teaspoons of salt and then wash the fish.
  2. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.
  3. I have used only 3 tablespoons of oil, but you could add another tablespoon to make the flavour richer.
  4. Use a sufficiently large skillet to cook all the slices at the same time. This ensures the dish has uniform flavour and the cooking time is very brief.

 

 

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