Meen Kuzhambu (tangy Tamarind Fish Curry)
Meen Kuzhambu is a traditional South Indian fish curry that is known for its tangy and spicy flavors. This dish is a staple in Navyath Muslim Cuisine and is best enjoyed with steamed rice.
Ingredients
- 500g fish (preferably kingfish or mackerel), cleaned and cut into pieces
- 1 lemon-sized ball of tamarind, soaked in 1 cup of warm water
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 4-5 garlic cloves, minced
- Curry leaves
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and add mustard seeds and fenugreek seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add minced garlic and curry leaves, and sauté for a minute.
- Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn mushy.
- Extract the tamarind juice from the soaked tamarind and add it to the pan. Add salt to taste and bring the mixture to a boil.
- Gently add the fish pieces to the boiling curry, cover the pan, and let it simmer for 10-15 minutes or until the fish is cooked through.
- Once the fish is cooked, garnish with fresh coriander leaves and remove from heat.
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
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Large pan Knife Cutting board Bowl for soaking tamarind Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Meen Kuzhambu hot with steamed rice for a delicious and satisfying meal.
Tips & tricks
For an extra kick of flavor, you can add a teaspoon of fenugreek powder to the curry.
Cost
$15