| English | Tamil |
| Anchovies | Nithili |
| Barracuda | Cheela/Seela/ Vanjiram |
| Black King Fish | Kadal Veraal,Nei Meen |
| Black Pomfret | Karu Vaaval |
| Cat Fish | Kelluthi |
| Cat Fish | Keliru |
| Cod | Panna,Kalava |
| Conger Eel | Vilangu |
| Crab | Nandu |
| Cuttle | Kanavai |
| Five Spot Herring | Koimeen or Nunalai |
| Gar Fish | Mural |
| Giant Sea Perch | Koduvai |
| Great Barracuda | Ooli |
| Indian Goat Fish/Yellow striped goat fish | Kendal,Sen Navarai,Sennagarai |
| Indian Threadfin | Kaala |
| Indian Threadfin Trevally,Malabar Trevally | Parai |
| Jinga Prawn |
Kal Eral
|
| King Fish | Cheela/Seela/ Vanjiram |
| Lobster | Singi Eral |
| Long Face emperor bream | VelaiMeen |
| Mackerel | Ayilai/Asalai,kaanangeuthi |
| Mullet | Chiryakandai,madavai,velisa,manalai |
| Murrel | Chaer-veraal |
| Needle fish | kattayan mural |
| Oyster,Clam | Kallikkai,Chippi |
| Parrot Fish | Kizhi Meen |
| Paste Shrimp | Channa Kooni |
| Pomfret | Vaaval |
| Pony fish,Tooth pony | Kaaral podi/kaarai |
| Red Mullet | Madavai |
| Red Snapper | Seppili |
| Red Squirrel Fish | Chemmeen |
| Round Sardine | Keerimeen |
| Sardines | Chaalai or Mathi Chaalai |
| Sea bream | VelaiMeen |
| Seer Fish | Cheela/Seela/ Vanjiram |
| Shark | Sura |
| Short-body sardine | Choodai |
| Shrimps | Iraal |
| Silve Pomfret | Vella Vaaval |
| Silver Carp | Velli kendai |
| Skates | Uluvai |
| Small Headed Ribbon Fish | Saavalai |
| Small toothed saw fish | Vezha,Vela |
| Squid | Oosi kanavai |
| Starry Emperor bream | VelaiMeen |
| Sword Fish | Thalapaththu or Myil Meen |
| Tilapia | Jilapi,Thilapi |
| Tuna | Choorai |
| Whip Tail Sting Ray | Thirukkai,Therachi |
| White fin Wolf Herring | Karu Vaalai |
| Whiting,Smelt | Kilangan,Kelangan,Kilachi |
| Wolf Herring | Thuppu Vaalai,Mullu Vaalai |
| Yellow dog-shark | Pillai Sura |
Fish Names in English and Tamil
Mutton Curry 1
Ingredients
(For Ingredients Name in English,Tamil and Hindi click http://cookforself.blogspot.com/search/label/Ingredients%20index)
Mutton. 1/2 kg or 1.2 lb
Shallots (small onions). 8 nos
Onion 1 (finely chopped)
Tomato 2 nos
Chilli powder 1 tsp
Coriander powder 3 tsps
Pepper powder. 1/2 tsp
Jeera powder. 1/4 tsp
Curry powder 1 tsp
Turmeric powder. 1/2 tsp
Cilantro (coriander leaf) chopped
Ginger garlic paste 1.5 tsp
Potatos 2 nos ( each cut into 4 pcs)
Cinnamon sticks. 1 no
Cloves 2 nos.
Elaichi 2 nos.
Curry leaves
Shahi jeera (sombu) 1/2 tsp
Lemon drops to taste
Salt to taste
Oil
Marinate mutton pieces with ginger garlic paste, turmeric and salt. Set it aside for 30 to 40 minutes
Heat oil in a pressure cooker.
Sauté Curry leaves, cinnamon sticks, cloves, elaichi and shahi jeera.
When aroma comes out add chopped onions and shallots and fry till golden brown.
Now add the marinated mutton pieces and cook till the juice comes out.
Then add chilli powder, coriander powder, curry powder, pepper powder and jeera powder.
Coat the mutton pieces well with this masala powders.
Let it cook for 10 minutes.
Meanwhile add 2 cups of water when the mixture starts to dry.
Add potatoes.
Check the taste for salt and spiciness and alter accordingly.
When the mixture comes to a boil add chopped cilantro and little amount of lemon drops.
Close the lid of the pressure cooker and cook up to 8 to 10 whistles
Let the pressure settle down and serve the curry garnished with coriander leaves.
(For Ingredients Name in English,Tamil and Hindi click http://cookforself.blogspot.com/search/label/Ingredients%20index)
Mutton. 1/2 kg or 1.2 lb
Shallots (small onions). 8 nos
Onion 1 (finely chopped)
Tomato 2 nos
Chilli powder 1 tsp
Coriander powder 3 tsps
Pepper powder. 1/2 tsp
Jeera powder. 1/4 tsp
Curry powder 1 tsp
Turmeric powder. 1/2 tsp
Cilantro (coriander leaf) chopped
Ginger garlic paste 1.5 tsp
Potatos 2 nos ( each cut into 4 pcs)
Cinnamon sticks. 1 no
Cloves 2 nos.
Elaichi 2 nos.
Curry leaves
Shahi jeera (sombu) 1/2 tsp
Lemon drops to taste
Salt to taste
Oil
Method
Marinate mutton pieces with ginger garlic paste, turmeric and salt. Set it aside for 30 to 40 minutes
Heat oil in a pressure cooker.
Sauté Curry leaves, cinnamon sticks, cloves, elaichi and shahi jeera.
When aroma comes out add chopped onions and shallots and fry till golden brown.
Now add the marinated mutton pieces and cook till the juice comes out.
Then add chilli powder, coriander powder, curry powder, pepper powder and jeera powder.
Coat the mutton pieces well with this masala powders.
Let it cook for 10 minutes.
Meanwhile add 2 cups of water when the mixture starts to dry.
Add potatoes.
Check the taste for salt and spiciness and alter accordingly.
When the mixture comes to a boil add chopped cilantro and little amount of lemon drops.
Close the lid of the pressure cooker and cook up to 8 to 10 whistles
Let the pressure settle down and serve the curry garnished with coriander leaves.
Subscribe to:
Posts (Atom)