Home » Lady fish curry | கிழங்கான் மீன் குழம்பு | Kane fish curry | Healthy oily fish

Lady fish curry | கிழங்கான் மீன் குழம்பு | Kane fish curry | Healthy oily fish

4 min read

Lady finger fish also known as lady fish is called by different names in South Indian languages. Ladyfish is called as “Kilangan,
Kilachi”(கிழங்கான்,கிளச்சி) in Tamil, “Poozhan”(പൂഴാണ്) or ” Noongal”(നൂങ്ങൾ), or “Cudeerah”(സുദീരഹ്) in Malayalam. This fish is known as best fish for kids. In siddha medicine, lady fish is called as pathiya meen in Tamil, meaning anyone can eat this fish, even if someone is suffering from any disease, this fish would not aggravate the diseases, rather it would help in healing. This fish has single bone which is easy to remove and the protein rich soft flesh is really healthy and tasty when we make curry.

The secret ingredient that makes the curry so tasty and thick is shallots paste. Those small onions of Iindian native are very healthy and are used in many medicinal recipes too. The joy of cooking in clay pot for fish curry is awesome. It is much simpler and enhances the taste of curry too.

Health Benefits of Lady fish:

Lady fish contains many nutrients. It is one of the protein rich fish and has more omega-3 fatty acids. The elders suggest this fish for kids who are lean. The protein and fat available in this fish helps the kids for the better growth.
Rejuvenates the body
Reduces the risk of developing arthritis
Promotes good eyesight
Improves your nervous system function
Good source of stamina
It can help to fight heart disease
It lowers the risk of Alzheimer’s and ease depression.
The fish oil in it can reduce and relieve arthritis.

Lady Fish Curry Recipe

Lets see our recipe for shallow fish fry here.

Required Ingredients:

Lady fish – 700g
Oil – 1 tbsp
Curry leaves – 2 twigs
Green chilli – 4 slightly slit
Onion – 3 medium size, Chopped
Shallots – 10, grind to paste
Garlic – 10 cloves
Ginger garlic paste – 1 tsp
Salt – as required
Tomato – 1 finely chopped
Tamarind – amla size, soak in water and extract
Turmeric powder – 1/4 tsp
Cumin powder – 1/2 tsp
Coriander powder – 1 tsp
Red chilli powder – 2 tsp
Coriander leaves chopped – a handful

Preparation Method:

Soak tamarind and clean the fish.
Heat the pot slowly by adding oil.
Once the oil is heated, add curry leaves and green chilli.
Add chopped onions, garlic cloves and saute for couple of minutes.
Add required salt, shallots paste and fry until raw smell goes off.
Add the ginger garlic paste and saute until raw smell goes off.
Add the finely chopped tomatoes and fry until it turns mushy.
Add turmeric powder, cumin powder, red chilli powder and coriander powder and mix well.
Add tamarind extract water and bring it boil.
Let it simmer for about 10 minutes in low flame.
Add fish eggs and fish pieces.
Immerse the fish in the gravy by gently pushing it inside the gravy.
Once the fish is cooked, turn off the flame.
Garnish with coriander leaves.

Tip -1: More over the fishes like this and anchovies, tamarind will not be absorbed fully. So, you need to be careful while adding tamarind water. If you add more it will be too tangy flavored. I would suggest to add little lesser than the usual fish curry recipes calls for it.
Tip – 2: In clay pot, the heat is there even after you turn off the heat, so cover it with lid with little opening. So that vapors escape through it. If vapors fall into gravy, it turns out little watery and taste gets altered which you wouldn’t want to happen.

Step-wise pictures:

Soak the tamarind and clean the fish and keep it ready.
Heat the pot slowly if you use clay pot, by adding oil.
Once the oil is heated, add curry leaves and green chilli.
Add chopped onions, garlic cloves and saute for couple of minutes.
Add required salt, shallots paste and saute until raw smell goes off.
Add the ginger garlic paste and saute until raw smell goes off.
Add the finely chopped tomatoes and fry until it turns mushy.
Add turmeric powder, cumin powder, red chilli powder and coriander powder and mix well.
Add tamarind extract water, a cup of water and bring it boil.
Let it simmer for about 10 minutes in low flame.
Add fish eggs and fish pieces.
Immerse the fish in the gravy by gently pushing it inside the gravy.
Once the fish is cooked, turn off the flame.
Garnish with coriander leaves.