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.
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
- Soak the tamarind paste in 1 cup of warm water and extract the juice. Set aside.
- 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.
- Add chopped tomatoes and cook until they turn mushy.
- Now, add turmeric powder, coriander powder, and red chili powder. Sauté for a few minutes.
- Pour in the tamarind juice and bring the mixture to a boil.
- Add the fish pieces and curry leaves. Simmer for 10-15 minutes or until the fish is cooked through.
- Season with salt and simmer for another 5 minutes.
- 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