Meen Puli Kuzhambu (tangy Fish Tamarind Curry)

Meen Puli Kuzhambu is a classic Malaysian Indian fish curry known for its tangy and spicy flavors. This dish is a staple in many Malaysian Indian households and is typically served with steamed rice.

Meen Puli Kuzhambu (tangy Fish Tamarind Curry)

Ingredients

  • 500g fish (preferably mackerel or kingfish), cleaned and cut into pieces
  • 2 tbsp tamarind paste
  • 1 onion, finely chopped
  • 3-4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp fenugreek seeds
  • 1 sprig curry leaves
  • 2 tbsp oil
  • Salt to taste

Instructions

  1. Soak the tamarind paste in 1 cup of warm water and extract the juice. Set aside.
  2. Heat oil in a pan and add fenugreek seeds. Once they start to splutter, add chopped onions, garlic, and ginger. Sauté until the onions turn golden brown.
  3. Add chopped tomatoes and cook until they turn mushy.
  4. Now, add turmeric powder, coriander powder, and red chili powder. Sauté for a few minutes.
  5. Pour in the tamarind juice and bring the mixture to a boil.
  6. Add the fish pieces and curry leaves. Simmer for 10-15 minutes or until the fish is cooked through.
  7. Season with salt and simmer for another 5 minutes.
  8. Remove from heat and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

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

Supplies

Pan Spatula Bowl

Tools

Knife Cutting board Grater

Serving suggestions

Serving Suggestions: Serve Meen Puli Kuzhambu with steamed rice and a side of crispy papadums.

Tips & tricks

Tips: Adjust the amount of tamarind paste and red chili powder according to your preference for tanginess and spiciness.

Cost

$15