Meen Kuzhambu With Puli (tangy Fish Curry With Tamarind)

Meen Kuzhambu with Puli is a classic Malaysian Indian fish curry that is tangy, spicy, and packed with flavor. This dish is a staple in many Malaysian Indian households and is best enjoyed with steamed rice.

Non Vegetarian Main Course Malaysian Indian Curry Fish Tamarind
Meen Kuzhambu With Puli (tangy Fish Curry With Tamarind)

Ingredients

  • 500g fish (preferably mackerel or kingfish), cleaned and cut into pieces
  • 1 large onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1 sprig curry leaves
  • 1/2 cup tamarind pulp
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tbsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • 2 cups water

Instructions

  1. Heat oil in a pan and sauté the chopped onions, garlic, and ginger until the onions turn golden brown.
  2. Add the chopped tomatoes, green chilies, and curry leaves. Cook until the tomatoes turn mushy.
  3. Add turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes.
  4. Add the tamarind pulp and water. Bring the mixture to a boil.
  5. Gently add the fish pieces and simmer for 10-15 minutes until the fish is cooked through and the curry thickens.
  6. 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
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Pan Spatula Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Meen Kuzhambu with Puli alongside steamed rice and a side of crispy papadums for a complete meal.

Tips & tricks

For an extra kick of flavor, you can add a teaspoon of fenugreek seeds to the curry while sautéing the onions.

Cost

$15