📝 About This Recipe
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.
💡 Chef's Tips
Fresh Masala is Key: Using freshly ground masala paste makes a significant difference in the flavor. Use a Clay Pot: Cooking in a clay pot enhances the taste of Meen Kuzhambu. Gently Add Fish: Avoid vigorous stirring after adding the fish to prevent it from breaking apart. Resting Time: Allowing the curry to rest before serving helps the flavors develop and the fish to absorb the gravy. Adjust Tanginess: The tanginess can be adjusted by adding more or less tamarind pulp.
🍽️ Serving Suggestions
Steamed Rice Ghee Rice Appam Parotta Dosa