Enjoy the traditional flavors of Tamil Nadu with Meen Kulambu, a lively Fish Curry featuring fresh catfish infused with a rich mix of Indian spices and tangy tamarind, all brought together with the comforting note of sesame oil.
Perfect alongside a plate of hot white or basmati rice, this curry takes you on a South Indian flavor adventure without leaving your dining table. Enjoy its rich spices any time, and notice the flavors intensify and become even more delicious as they sit, no need for refrigeration.
- 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
- ½ tsp Turmeric powder
- ½ tsp Salt
- Marinate the cleaned fish with the listed ingredients and let it rest for 15 minutes to infuse the flavors.
To Prepare Fish Curry
- Heat oil in a pan over medium flame.
- Sizzle mustard, fenugreek seeds, and curry leaves in the hot oil.
- And and sauté dry red chili, onions, and garlic until they turn translucent.
- Add the chopped tomatoes and sauté them until they soften and break down. Then, mix in chili powder, coriander powder, turmeric powder, and salt until everything is well combined.
- Pour in diluted tamarind water and mix well.
- Add more water, ensuring all ingredients are well combined.
- Cover the pan and let the mixture boil for 10 minutes.
- Uncover to add marinated fish, letting it cook for another 5 minutes.
- Stir in pepper powder, fresh coriander, and curry leaves, blending them thoroughly into the curry.
- Reduce heat to low-medium, simmering until the gravy turns reddish-brown. Turn off the heat.
- Enjoy this rustic village-style curry hot, alongside rice, dosa, idli, idiyappam, puttu, or similar dishes.
Chef's Notes and Tips
- Fish Variety: Catfish is preferred for its fatty content and flavor, but you can also use tilapia, red snapper, sardines, Indian mackerel, or striped bass for great results.
- Oil Selection: While sesame oil is traditional, feel free to use coconut, mustard, vegetable, canola, or corn oil as a substitute.
- Tamarind Extract: Adding diluted tamarind extract not only offers a tangy taste but also helps keep the curry fresh for up to two days.
- Cooking Temperature: Cook the curry on low to medium heat to allow the fish to fully absorb the spices and seasonings.
- Serving Pairings: This fish curry complements rice, idly, dosa, and idiyappam best, making it a versatile dish for any meal.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Dive into our handpicked selection of Indian Seafood Recipes, a blog collection that ranges from succulent fish to tender prawn, covering everything from starters to main courses. And for a global twist, explore our diverse array of Curries from around the world.