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.

Meen Thengai Kuzhambu (tangy Fish Coconut Curry)

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

  1. Heat oil in a pan and sauté the chopped onions until golden brown.
  2. Add the chopped tomatoes, coriander powder, turmeric powder, and red chili powder. Cook until the tomatoes are soft.
  3. Add the tamarind pulp, green chilies, and curry leaves. Simmer for 5 minutes.
  4. Add the fish pieces and cook for 10-15 minutes until the fish is cooked through.
  5. Pour in the thick coconut milk and simmer for another 5 minutes. Season with salt to taste.
  6. 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