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.
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.
To Serve
Enjoy this rustic village-style curry hot, alongside rice, dosa, idli, idiyappam, puttu, or similar dishes.
Notes
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.