Fish Curry | Meen Kulambu Recipe

Today I am going to share South Indian Fish curry recipe step by step with photos. It is also known as Meen Kulambu in Tamil. This is my mother's recipe if you follow the recipe you will end up with an amazing fish curry.

Fish curry
 Fish Curry ( Meen Kulambu ) 


Ingredients
Fish - 1/2 kg
Tomato - 1
Tamarind pulp - lemon size ( soaked in 1 cup of water )
Coconut Milk - From Half coconut ( nearly 2 cups )
Turmeric - pinch
Chili Powder - 2 tsp
Coriander Powder - 4tsp
Salt - According to your taste

To temper

Mustard - 1/4 tsp
Curry Leaves - Few
Fenugreek Seeds - 1/4 tsp
Shallots / Small Onion - 10
Oil - 2tbspn 

To Grind

Garlic - 4 Pearls
Jeera - 1/4 tsp

Method  

1. Heat oil in a pan add mustard  and allow it to crackle. Then add fenugreek seeds and curry leaves and saute for a minute. Add shallots and cook until it becomes translucent.

 

 2.Add Turmeric, chili powder,  coriander Powder  and saute for a minute.



3. Add soaked tamarind water and cook for 2 minutes.



4. Now add coconut milk ( 2 cups) and 1/2 cup of water.



5. Add tomatoes  and allow it cook for 5 min in medium flame ( until small bubbles appear )


6. Add fish and required amount of salt, cook it in medium flame until the fish is soft and 
 cooked (no need to close the pan)


7. The fish will raise to the top when is cooked ( like shown in the below photo )


8. Grind the jeera, garlic and add it to the curry.


9. Cook in low flame until oil separates. Now fish curry is ready to serve.

fish curry
 Fish Curry ( Meen Kulambu )  

Notes :

  • Adjust the water according to your need , if you want your curry to the thick add little water and if you want it to be watery add more.
  • Add green chili if you want after adding small onion , it will give a distinct flavour to the curry.
  • How to make Coconut Milk: Take half cup of coconut grind it in to smooth paste add two cup of water to it and extract the coconut milk using sieve.
  • Fish curry tastes good when it is served warm and not hot.
  • Grind the garlic and jeera coarsely and not it to a smooth paste.
  • If you over cook the fish it will get broken into small pieces yet it will taste good.
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