Fish Curry Recipe (Meen Kuzhambu)
Fish Curry is a spicy, delicious and flavorful gravy made by preparing spice masala, cooking it with fish, tamarind extract, tempering items, onion, tomato & herbs. Fish Kulambu is a prefect combo for rice and gets tastier with time. Learn to make Fish Kulambu with step by step pictures.
Servings2
Ingredients
- 9 pieces fish (I used Vanjaram fish variety)
- 1 small lemon sized tamarind
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander leaves
- salt to taste
To grind to a paste:
- ¼ cup coconut
- 1 teaspoon fennel seeds
- 1 teaspoon chilli powder
- 2 teaspoon coriander powder
To saute and grind:
- 1 teaspoon oil
- 1 medium sized tomato
- 1 small sized big onion
- 6 small onion
To temper:
- 2 tablespoon oil
- 1 teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- 10 small onion
- 5 pearls garlic
- 1 medium sized tomato
- few curry leaves
Instructions
- In a teaspoon of oil sauté onion, tomato till it shrinks and raw smell leaves. Add all the ingredients listed under 'to grind' in a mixer along with onion tomato. Sprinkle little water and grind it to a fine paste.
- Soak tamarind in warm water(say ¼ cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Clean fish, wash it well and add turmeric powder and set aside. Then add curry leaves, onion, garlic sauté for 3 minutes then add tomatoes sauté until raw smell leaves.
- Then add the grinded paste, turmeric powder. Add ¼ cup water(adjust according to thickness), required salt and allow it to boil for 15-20 minutes. Add tamarind pulp and allow it to boil.
- When oil separates add the cleaned fish pieces. Allow it to boil and the fish to cook well.
- The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with coriander leaves and switch off.
- Give resting time for at least an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after that.
Notes
- Once fish is added it gets cooked faster so can't boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
- You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader.
Nutrition Facts
Fish Curry Recipe (Meen Kuzhambu)
Amount Per Serving (100 g)
Calories 295
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 26mg9%
Sodium 1071mg47%
Potassium 600mg17%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 12g13%
Protein 5g10%
Vitamin A 1562IU31%
Vitamin C 124mg150%
Calcium 111mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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