Description

Meen Kuzhambu is a flavorful and tangy South Indian fish curry, known for its rich gravy and aromatic spices. This dish is a staple in coastal regions, offering a delightful blend of savory, sour, and spicy notes. It's a comforting and delicious meal best enjoyed with rice.

Ingredients

For the Fish

• 500 grams Fish (firm white fish like King Fish, Pomfret, or Tuna, cleaned and cut into medium pieces)
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Salt

For the Masala Paste

• 10-12 Shallots (Chinna Vengayam) (peeled)
• 6-8 Garlic Cloves (peeled)
• 1 inch Ginger (peeled and chopped)
• 1 teaspoon Cumin Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)
• 2 tablespoons Coriander Seeds
• 4-6 Red Chilies (dried, adjust to spice level)
• 1 sprig Curry Leaves
• 1/4 cup Water (or as needed to grind)

For the Curry Base

• lemon sized ball Tamarind (soaked in 1 cup of warm water to extract pulp)
• 3 tablespoons Gingelly Oil (Sesame Oil)
• 1 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)
• 1 sprig Curry Leaves
• 2-3 Green Chilies (slit lengthwise)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1/2 teaspoon Turmeric Powder
• to taste Salt
• 1-2 cups Water (or as needed for consistency)

Instructions

1. Clean the fish and marinate with turmeric powder and salt. Set aside for 15-20 minutes.
2. Prepare the masala paste: In a blender, combine shallots, garlic, ginger, cumin seeds, fenugreek seeds, coriander seeds, dried red chilies, and a few curry leaves. Add a little water and grind to a smooth paste. Add more water only if necessary.
3. Extract tamarind pulp by squeezing the soaked tamarind in warm water. Strain and keep aside.
4. Heat gingelly oil in a heavy-bottomed pan or clay pot over medium heat. Add mustard seeds and let them splutter.
5. Add fenugreek seeds and curry leaves. Sauté for a few seconds until fragrant.
6. Add slit green chilies and chopped onion. Sauté until the onion turns golden brown.
7. Add the chopped tomato and cook until it softens and becomes pulpy.
8. Add the prepared masala paste and turmeric powder. Cook for 5-7 minutes, stirring constantly, until the raw smell of the masala disappears and oil starts to separate from the sides.
9. Pour in the extracted tamarind pulp and add salt to taste. Bring the mixture to a boil.
10. Reduce the heat to low, cover, and simmer the curry for 10-15 minutes to allow the flavors to meld and the tanginess to reduce slightly.
11. Gently add the marinated fish pieces to the simmering curry. Do not stir vigorously to avoid breaking the fish.
12. Cover and cook for another 10-15 minutes, or until the fish is cooked through and the curry thickens slightly. Be careful not to overcook the fish.
13. Check for salt and adjust if needed. You can add a little more water if you prefer a thinner consistency.
14. Remove from heat and let the curry rest for 10-15 minutes before serving. This allows the flavors to deepen.