Jan 29, 2012

Meen Kulambu (Tamil style traditional fish curry)

Meen Kulambu (Tamil style traditional fish curry)

A delicious fish curry. Goes well with rice.

Serves: 2 – 3

You will need

For fish:

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.

Other ingredients

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.

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