Meen Kulambu (Tamil style traditional fish curry)
A delicious fish curry. Goes well with rice.
Serves: 2 – 3
You will need
300 g fish pieces, any good quality fish
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon salt
Wash and clean fish pieces. Wash well till you get a clear water. Drain out water completely and marinate evenly with above ingredients. Keep aside for half an hour.
1 tablespoon oil
1 teaspoon mustard seeds
1 onion (1 big or 2 small size), finely sliced
1 well ripe tomato (1 big or 2 small size), finely grated ( reserve juice)
½ teaspoon salt (or to taste)
1 ¼ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon jeera powder (cumin seed powder)
¼ teaspoon venthayam powder (methi seed powder / uluva podi)
1 teaspoon rice flour (adding rice flour will make the curry thick)
Marinated fish pieces
½ - 3/4 teaspoon thick tamarind paste
½ cup (100 ml) water
1 teaspoon chopped coriander leaves or 4 curry leaves
Dilute red chilli powder, coriander powder, jeera powder, methi powder and rice flour in 3 tablespoons (45 ml) water (spice mix) and make a smooth solution. Keep aside.
Heat oil in a pan. Add mustard seeds. When they crackle, add sliced onions and fry till golden color and crisp on a medium to low heat.
Add grated tomato (including juice). Stir well. Add salt to taste and sauté for 2 – 3 minutes until well blended and thickens.
Add spice mix. Stir well on a low heat for 2 – 3 minutes until the water dries up / thickens.
Add marinated fish pieces, ½ to ¾ teaspoon thick tamarind paste and ½ cup (100 ml) water. Gently stir all the ingredients. Cover with a tight lid and cook on a medium to low heat for 8 – 10 minutes or until done / fish pieces softens and gravy thickens. Sprinkle chopped coriander leaves or curry leaves. Serve hot with rice.