Meen Kulambu, a traditional Fish Curry from Tamil Nadu—my home state—is absolutely bursting with flavor. We start with fresh fish, marinated in a vibrant blend of Indian spices, all cooked slowly in tangy tamarind and soothing sesame oil.
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It’s just perfect when served hot with a plate of fluffy white or basmati rice, bringing the authentic flavors of South India right to your table. The best part? The flavors get even richer over time, and you don’t have to worry about refrigeration. Give this spice-filled curry a try and let me know what you think!
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Fish Curry
Enjoy the authentic flavors of Tamil Nadu with this Meen Kulambu recipe! Fresh fish, vibrant spices, and tangy tamarind come together in this hearty Fish Curry. Perfect with white or basmati rice, it's a dish that gets even better over time, with no need to refrigerate.
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Ingredients
Main Ingredients
- 2.5 lb Fish, cut and cleaned
- 1 cup Shallots, finely chopped
- 3 Tomato, medium size, chopped
- ¼ cup Garlic, slit
- 1 tsp Chili powder
- 3 tsp Coriander powder
- ½ tsp Turmeric
- ¼ cup Tamarind, lemon size, juice extract
- 1 tsp Pepper powder
- 1 tsp Salt, adjust as needed
- 1 tsp Mustard seed
- ½ tsp Fenugreek seed
- ½ cup Sesame oil
- 2 sprig Curry leaves
- 1 cup Coriander Leaves, to garnish
- 2½ cup Water
For Marination
- ½ tsp Turmeric powder
- ½ tsp Salt
Instructions
Marinating Fish
- Begin by placing the cleaned fish pieces into a bowl. Sprinkle them with turmeric powder and salt. Stir well to make sure all the pieces are evenly coated. Let the fish sit for 15 minutes. This allows the flavors to soak into the fish, enhancing its taste.
Preparing Fish Curry
- Begin by warming oil in a wide bottom pan over medium heat.
- Add mustard seeds, fenugreek seeds, and fresh curry leaves to the oil. Wait until you hear them pop and crackle, signaling they are perfectly sizzled.
- Next, toss in dry red chilies, chopped onions, and minced garlic. Stir them around in the pan until they turn soft and translucent, releasing their aromas.
- Add the chopped tomatoes to the pan and sauté them until they soften and begin to break down into a thick paste. Then, sprinkle in the chili powder, coriander powder, turmeric powder, and salt. Stir everything together until the spices are evenly distributed and the mixture is well combined.
- Gently pour in diluted tamarind water, stirring to blend all the flavors.
- Add a little more water and give it a good stir, making sure everything combines into a smooth, even sauce. This step helps all the flavors come together nicely.
- Cover the pan and let it cook for about 10 minutes to develop the flavors.
- Uncover the pan and gently lay the marinated fish into the bubbling sauce. Allow the fish to cook for another 5 minutes, absorbing the rich spices.
- Finally, add pepper powder, fresh chopped coriander, and a handful of curry leaves, folding them into the curry for an extra layer of flavor.
- Reduce the heat to low, letting the curry simmer gently until the gravy thickens and turns a rich reddish-brown. Turn off the heat and let the curry sit for a few minutes before serving to enhance the flavors even further.
Serving
- Enjoy this hearty, village-style curry hot, served alongside rice, dosa, idli, idiyappam, puttu, or your favorite regional staples. It pairs beautifully with these dishes, enhancing their flavors.
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Chef's Notes and Tips
Here are some simple tips for making Meen Kulambu even more delicious:
- Fish Variety: While catfish is preferred for its rich flavor and fatty texture, you can also use tilapia, red snapper, sardines, Indian mackerel, or striped bass with excellent results.
- Marinating the Fish: For an even deeper flavor, consider marinating the fish in a mixture of turmeric, salt, and a bit of the tamarind extract for about 15-30 minutes before cooking. This not only enhances the taste but also helps in reducing the fishy smell.
- Oil Selection: Sesame oil gives this dish its traditional taste, but if needed, coconut, mustard, vegetable, canola, or corn oil are all fine substitutes.
- Tamarind Extract: Use diluted tamarind extract for a tangy flavor boost. It also helps keep the curry fresh for up to two days.
- Adjusting the Sourness: Depending on your taste, you might want to adjust the amount of tamarind to make the curry more or less tangy. Start with a little, taste, and add more as needed.
- Optimal Cooking Method: For the best flavor, cook the curry on low to medium heat, allowing the fish to thoroughly absorb all the spices and seasonings. Once all ingredients are added, let the curry simmer gently. This slow-cooking process not only ensures the flavors meld beautifully but also significantly enhances the overall taste of the dish.
- Thickness of the Curry: You can adjust the consistency of the curry to your liking. Add more water if you prefer a thinner gravy, and use less for a thicker sauce. Typically, a thicker curry pairs well with idly or dosa, while a thinner gravy complements rice beautifully.
Nutrition Info
Serving: 1serving | Calories: 636kcal | Carbohydrates: 28g | Protein: 61g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Cholesterol: 142mg | Sodium: 1055mg | Potassium: 1481mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1441IU | Vitamin C: 43mg | Calcium: 114mg | Iron: 4mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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