Meen Thengai Kuzhambu (tangy Fish Coconut Curry)
Meen Thengai Kuzhambu, also known as Tangy Fish Coconut Curry, is a popular dish in Malaysian Indian cuisine. This flavorful curry is made with a tangy tamarind base and creamy coconut milk, creating a perfect balance of sour and rich flavors.
Ingredients
- 500g fish fillets, cut into pieces
- 1 onion, finely chopped
- 3 tomatoes, chopped
- 1/2 cup tamarind pulp
- 1 cup thick coconut milk
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2-3 green chilies, slit
- 1 sprig curry leaves
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and sauté the chopped onions until golden brown.
- Add the chopped tomatoes, coriander powder, turmeric powder, and red chili powder. Cook until the tomatoes are soft.
- Add the tamarind pulp, green chilies, and curry leaves. Simmer for 5 minutes.
- Add the fish pieces and cook for 10-15 minutes until the fish is cooked through.
- Pour in the thick coconut milk and simmer for another 5 minutes. Season with salt to taste.
- 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
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Pan Spatula Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy Meen Thengai Kuzhambu with steamed rice or Indian breads like roti or naan.
Tips & tricks
Tips: Adjust the amount of tamarind pulp and coconut milk to suit your taste preferences for tanginess and creaminess.
Cost
$15