Vegetarian Fish curry /Vada curry (Saiva meen Kuzhambu):

Chettinad traditional recipe vegetarian fish curry, fish made out of ground cowpeas (legumes), followed by fish curry recipe gives you perfect taste of real fish curry, which you could not believe, is true.

Intake of this way of the recipe does not change its nutritional value, because it is completely steam cooked and add into the gravy. Most beans, black-eyed peas are loaded with vitamins and minerals such as potassium, calcium, magnesium, folate, and iron.

Health benefits of black-eyed peas: One of the main health benefits of black-eyed peas is their high fiber content.

Getting adequate potassium in your diet from black-eyed peas also supports the health of your muscles and bones.

Black-eyed peas are a low-fat and low-calorie food, making them a healthy addition to a weight-loss meal plan.

Black-eyed peas are a good alternative source of protein if you don’t eat meat.

A 1/2 cup of canned black-eyed peas has 1.2 mg of iron, while a 1/2 cup that has been cooked from dry black-eyed peas contains 2.2 mg. Getting adequate iron in your diet prevents anemia,

Ingredients to make Saiva meen: vegetarian fish,

Cowpeas (Thatta payaru)I have used black-eyed peas-1/2 cup OR Channa dal

Garlic-4 pods

Fennel seeds-1 tsp
Cumin seeds

Pepper-1/4 tsp

Red chili powder-1 tsp

Turmeric powder-1/4 tsp

Salt-3/4 tsp

Soak peas for 3 to 4 hours or overnight.

Grind all these ingredients, mix a teaspoon of Red chili powder, Turmeric powder, and Salt. ( Gram masala powder if you prefer)

Steam cook as shown below or shallow fry by bits and pieces to make Vada curry.

Place it on the square cut Banana leaf or turmeric leaf, you can grease the leaf if you prefer before placing the mixture on the leaf. Fold it and steam cook in Idly pot for 10 minutes. (I have used Turmeric leaves)

Take it out, remove and cut into crosswise as the shape of fish.

Shallow fry these fish pieces in a tablespoon of oil and keep it ready. This is to enhance the taste (optional)

Ingredients to Grind:

Tomato-1

Onion-1

Cloves and cinnamon few

Grind to form purée

To temper:

Oil-2 tbsp

Curry leaves

Fennel seeds-1/2 tsp

Bay leaves

Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp

Ingredients for curry:

Onion shallots-5 nos (cut lengthwise)

Garlic-5 pods(cut lengthwise)

Tomato 2 no’s(cut lengthwise)

Slit two green chilies

Sambar masala powder-3 tsp

Salt-1 tsp

Turmeric powder-1/4 tsp

Tamarind extract-1/4 cup(one lemon sized)

Method to follow:

1. Heat oil in a pan, add “To temper ingredients” then follow with onion and garlic, fry until golden yellow.

2. Add slit green chilies and curry leaves saute for a while.

3. Add chopped tomato and salt saute until it becomes smashed. Now add Sambar masala powder, Turmeric powder, Tamarind juice, and ground purée, stir for a while.

4. Add 3 cups of water, allow it to boil for 5 minutes, now add fried or steam cooked veg- fish pieces and leave it to boil for 3 more minutes. (keep in medium flame)

5. Oil float on top is the right time to remove from flame.

Serve with plain cooked rice.