Meen Kuzhambu is a classic South Indian dish where fish is cooked in a spicy, tangy tamarind base!
I would like to try different varieties of fish curry each time. I have already posted a few versions- Chettinad Meen Kuzhambu, Malabar style Coconut Milk Fish Curry. All these are very quick to make and goes well with rice or idli dosa!
Check other fish recipes here:
Fish Moilee Recipe
Indian Claypot Fish Gravy
Konkani Fish Curry
Which fish is good for Curry?
You can use any fish in this curry – Pomfret ( Vavval ), King or Seer fish (Vanjaram), Red Snapper ( Sankara ), Paarai (Mackeral) or Salmon, Tilapia, Sea Bass fillets! Smaller varieties like sardines, anchovies works as well!
What is Kuzhambu Milagai Thool / Madras Curry Powder ?
This all purpose curry powder is a blend of all South Indian spices that goes into most of the curries. A mix of red chilies, coriander, fenugreek, cumin, black pepper, turmeric, lentils & curry leaves are slow roasted to perfection and ground to a fine powder. This is easily available in most Indian stores or make your own homemade blend.
This is a must for any good meen kuzhambu, as it gives the right texture and consistency for the base gravy. To replace curry powder – use 2 teaspoon of red chili powder, 2 tbsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder.
I have already shared a post on our family style Kuzhambu Thool
Meen Kuzhambu video available in English & Tamil
Meen Kuzhambu – Madras Fish Curry – Tamil Nadu Meen Kuzhambu
Ingredients
Fish – marinade
- 1 whole Pomfret Fish cut into pieces, any type fish works
- 1/4 tsp Turmeric powder
- 1/4 tsp Salt
Ingredients – Tamarind extract
- 1 lemon size Tamarind
- 1/2 cup Water
Ingredients – for masala paste
- 10 each Shallots
- 3 cloves Garlic
- 5 each Curry leaves
- 1 tbsp Black Peppercorns
- 1 tsp Cumin seeds
- 1/4 cup Water
Ingredients for gravy
- 1/4 cup Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Black gram
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Cumin seeds
- 4 each Curry leaves
- 2 small Green chili slit open
- 6 cloves Garlic crushed
- 1/2 cup Onion chopped
- 1/2 cup Tomatoes
- 1/4 tsp Turmeric powder
- 1 tsp Red Chili powder
- 1 tbsp Coriander powder
- 1 tbsp Kuzhambu Milagai Thool / Madras Curry Powder
- 2 tsp Salt
- 1/4 tsp Jaggery or Sugar
Instructions
Prep work
- Wash and rinse fish in cold water. Trim off the fins, remove gills, guts and other entrails. Head and tail can be retained, if desired!
- Add turmeric and salt to the cleaned fish and marinate for few minutes.
- Soak tamarind in water for few minutes to soften.
- Squeeze out the pulp discarding the seeds & fibrous portion. Extract a thick pulp and set aside.
To make masala paste
- Take shallots, garlic, curry leaves, black peppercorns, cumin seeds in a mixer jar .
- Blend to make a thick paste using little water and set it aside.
To make base gravy
- Heat oil in a deep sauce pan.
- Temper with mustard seeds, split black gram, fenugreek seeds, cumin seeds, curry leaves and green chilies.
- Add crushed garlic and fry for few seconds.
- Saute onions adding a pinch of salt until it turns transparent.
- Now add the masala paste and fry along for 10 minutes or until it turns golden brown and leaves oil to the sides.
- Add tomatoes along with turmeric powder, red chili powder, coriander powder, kuzhambu milagai thool (madras curry powder) and salt.
- Again fry this for next 10 minutes until the oil separates,
- Add thick tamarind extract along with some water and bring it to a boil.
- When the base gravy boils vigorously start adding the fish pieces one by one. ( Do not stir after adding fish, as its flesh is delicate and stirring harshly can break them and mix up in the gravy )
- Either cook it open pan or cover and cook for 2 to 3 minutes.
- When done, garnish with curry leaves.
- Simmer for few minutes and turn it off!
- Serve hot topped over piping hot rice!
Notes
Additional
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