Meen Kuzhambu (spicy Fish Curry)

Meen Kuzhambu is a popular spicy fish curry that originates from Malaysian Indian cuisine. It is a flavorful and aromatic dish that is perfect for serving with steamed rice or roti.

Non Vegetarian Main Course Malaysian Indian Spicy Fish Curry Curry
Meen Kuzhambu (spicy Fish Curry)

Ingredients

  • 500g fish, cut into pieces
  • 2 onions, finely chopped
  • 3 tomatoes, chopped
  • 1/4 cup tamarind pulp
  • 1/4 cup coconut milk
  • 2 tbsp coriander powder
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add chopped tomatoes and cook until they turn mushy.
  3. Add coriander powder, red chili powder, turmeric powder, and salt. Cook for a few minutes.
  4. Add tamarind pulp and 2 cups of water. Bring to a boil.
  5. Add fish pieces and curry leaves. Simmer for 10-15 minutes until the fish is cooked through.
  6. Stir in coconut milk and simmer for another 5 minutes.
  7. Remove from heat and serve hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Pan Spatula Measuring cups and spoons

Tools

Stove

Serving suggestions

Serving suggestion: Serve hot with steamed rice or roti.

Tips & tricks

Tip: Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.

Cost

$15