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    Home » Recipes » Fish » Fish Curry

    Fish Curry Recipe (Meen Kulambu)

    Published: September 28, 2020 by Sangeetha Vel | Updated: November 8, 2023 Leave a Comment

    418 shares
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    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.

    Fish Curry | Meen Kulambu
    Jump to:
    • Fish Curry
    • Recipe Video
    • Chef's Notes and Tips
    • Nutrition Info

    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.

    Explore a Sea of Indian Seafood and curries:

    • Chepala Pulusu
    • Prawn Masala
    • Meen Polichathu
    • Fish Stir Fry
    • Fish Biryani
    • Chicken Curry
    • Egg Curry
    Village Style Fish Curry, Tamilnadu, South Indian Style

    Fish Curry

    Meen Kulambu, a spicy Fish Curry with fresh fish, is a home-cooked delight perfect for any meal. It keeps well for two days, with flavors that intensify deliciously over time.
    5 from 2 votes
    Author: Sangeetha Vel
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    Course: Side Dish
    Cuisine: Indian
    Diet: Halal
    Prep: 10 minutes mins
    Cook: 25 minutes mins
    Adjust 4 servings

    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
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    Instructions
     

    To Marinate

    • 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.
      adding oil in hot pan
    • Sizzle mustard, fenugreek seeds, and curry leaves in the hot oil.
      adding green leave and more
    • And and sauté dry red chili, onions, and garlic until they turn translucent.
      adding onion and sauteing
    • 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.
      adding masala and mixing
    • Pour in diluted tamarind water and mix well.
      adding liquid tamarind
    • Add more water, ensuring all ingredients are well combined.
      adding water and mixing
    • Cover the pan and let the mixture boil for 10 minutes.
      closing the pan and cooking
    • Uncover to add marinated fish, letting it cook for another 5 minutes.
      adding fish and mixing
    • Stir in pepper powder, fresh coriander, and curry leaves, blending them thoroughly into the curry.
      adding pepper, coriander and curry leaves
    • Reduce heat to low-medium, simmering until the gravy turns reddish-brown. Turn off the heat.
      fish curry turns golden brown in color

    To Serve

    • Enjoy this rustic village-style curry hot, alongside rice, dosa, idli, idiyappam, puttu, or similar dishes.
      village style fish curry tamilnadu style

    Recipe Video

    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.

    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. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.

    Tried this recipe?Mention @yellowchilis or tag #yellowchilis!

    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.

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    Sangeetha Vel Yellow Chili's

    Hi, I'm Sangeetha Vel! the author, recipe researcher, creator, and cooking hands behind Yellow Chili's. A realistic, friendly, empathetic, and enthusiastic foodie who loves to share authentic, easy, quick, healthy, instant, and kids-approved recipes.

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