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.

Meen Kuzhambu (tangy Tamarind Fish Curry)

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

  1. Heat oil in a pan and add mustard seeds and fenugreek seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add minced garlic and curry leaves, and sauté for a minute.
  3. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn mushy.
  4. 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.
  5. 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.
  6. 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