Meen Kuzhambu (tangy Fish Curry)

Meen Kuzhambu is a traditional tangy fish curry that is popular in Malaysian Indian cuisine. It is a flavorful and spicy dish that is perfect to be enjoyed with steamed rice or dosa.

Non Vegetarian Gluten Free Main Course Malaysian Indian Fish Curry Tangy
Meen Kuzhambu (tangy Fish Curry)

Ingredients

  • 500g fish (preferably kingfish or mackerel)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1/4 cup tamarind pulp
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tbsp red chili powder
  • 1 sprig curry leaves
  • 2 green chilies, slit
  • 1/4 cup coconut milk
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Marinate the fish with turmeric powder and salt. Set aside for 15 minutes.
  2. Heat oil in a pan and sauté the chopped onions until they turn golden brown.
  3. Add the chopped tomatoes, coriander powder, red chili powder, and curry leaves. Cook until the tomatoes are soft.
  4. Add the tamarind pulp and 2 cups of water. Bring it to a boil.
  5. Gently slide in the marinated fish and simmer for 10 minutes.
  6. Once the fish is cooked, add coconut milk and simmer for another 5 minutes.
  7. Remove from heat and serve hot with steamed rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Pan Spatula Knife Cutting board

Tools

Stove

Serving suggestions

Serve the Meen Kuzhambu with steamed rice or dosa for a delicious meal.

Tips & tricks

For a spicier curry, increase the quantity of red chili powder according to your preference.

Cost

$15