Saiva Meen Kulambu or vegetarian fish curry is a superb example of innovation in Chettinad cuisine. This is a vegetarian version of recipe Ayira Meen Kalmbu which uses tiny paddy fishes. Fried banana flowers are used as a substitute to tiny paddy fish in this clever dish.
- 1 cup Vazhaipoo / banana blossoms (prefer outer florets)
- Coriander leaves
- 1 teaspoon Garam masala
- 1/4 teaspoon Turmeric powder
- 1 tomato, medium sized, chopped
- 5 garlic, chopped
- 10 Shallots, chopped roughtly
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 teaspoon Red chili powder
- 1 teaspoon Corn flour
- 1 piece Cinnamon, inch long
- 3 Cloves
- 2 pods Cardamom
- 2 Dry red chilies
- 1 teaspoon Fennel seeds
- 1/4 cup Coconut grated
- 5 Cashews
- Oil roast ingredients in masala and grind to fine paste with some water once cool.
- Marinate banana florets along with corn flour, red chilli powder and salt for 30 min. Deep fry in oil till golden brown. Keep aside.
- Het oil. Splutter bay leaf and cumin seeds. Fry garlic and onion till transperent.
- Add ginger garlic paste, tomato, red chili powder and garam masala. Saute till tomatos are soft.
- Add coconut paste and mix well. Saute for 2-3 minutes.
- Adjust consistency with water and taste with salt. Continue cooking until kuzhambu thickens and blends well.
- Garnish with coriander leaves and serve saiva meen kuzhambu along with steamed hot rice.