Southern Indian Fish Curry/ Meen Kulambu
Yum
Pomfret/ Pompano fish - 1 kg
Prep
Prep time : 10 mins Cook time : 40 mins Serves : 4
In a wok or pan, pour the sesame oil, add the curry leaves and the onion, cumin blend in the oil. make sure the flame is on medium, let it turn brown. After few mins of cooking add the crushed tomatoes to this, season with little salt to make the cooking process quick, close the lid and cook for few mins. Once done, the oil oozes on the top, to this add the spices, let it cook along with the tomato onion base. Once done, pour the extracted tamarind juice, add the required amount of salt and water and bring it to a boil. Into this add the fish and let it cook with the curry base. Add the fenugreek powder. After 15 mins of cooking the fish, add few more fresh curry leaves and switch off. After few mins, the oil floats on the top of the curry, making it lusicious.
Delicious fish curry is ready to be served with steamed rice. It is always said that this curry is even more delectable the next day as the tamarind in the curry absorbs the flavor from the fish and spices.
As always Happy cooking!
Please share your comments and feedback.
Click below for my other fish recipes
SINGAPOREAN FISH HEAD CURRY
PAN FRIED FISH - INDIAN STYLE
PANFRIED SMELT
One of my favorite on the list is fish curry. This fish curry is tremendously flavorful and thanks to my mum-in-law for the recipe. Any firm fish would work fine. I live in the east coast so salmon and pomfret are my favorite choices. The process involves cooking the fish in a onion tomato base sauce along with tamarind and spices.
Pomfret/ Pompano fish - 1 kg
onion - 1 big
cumin seeds - 1 teaspoon
tomato - 3
tamarind - lemon size - make 1 1/2 cups of extract
chili powder - 1 1/2 teaspoon
coriander powder - 3 teaspoon
ground fenugreek- 1/2 teaspoon
turmeric powder - 1/2 teaspoon
sesame oil - 3 tablespoon
curry leaves - few
- Add the roughly chopped onion in a blender and crush them along with a teaspoon of cumin seeds, do not puree the onion, just crush them by giving it a pulse or two in the blender.
- Similarly crush the tomatoes well by just blending them raw in a blender
- Squeeze the tamarind pulp from tamarind.
- fenugreek powder is made by dry roasting the fenugreek seeds on medium flame and grinding them in a mixer.
- The fish needs to be sliced in medium portion to ensure even cooking. if it is a small fish, you cooked just drop the whole fish.
Prep time : 10 mins Cook time : 40 mins Serves : 4
In a wok or pan, pour the sesame oil, add the curry leaves and the onion, cumin blend in the oil. make sure the flame is on medium, let it turn brown. After few mins of cooking add the crushed tomatoes to this, season with little salt to make the cooking process quick, close the lid and cook for few mins. Once done, the oil oozes on the top, to this add the spices, let it cook along with the tomato onion base. Once done, pour the extracted tamarind juice, add the required amount of salt and water and bring it to a boil. Into this add the fish and let it cook with the curry base. Add the fenugreek powder. After 15 mins of cooking the fish, add few more fresh curry leaves and switch off. After few mins, the oil floats on the top of the curry, making it lusicious.
Delicious fish curry is ready to be served with steamed rice. It is always said that this curry is even more delectable the next day as the tamarind in the curry absorbs the flavor from the fish and spices.
As always Happy cooking!
Please share your comments and feedback.
Click below for my other fish recipes
SINGAPOREAN FISH HEAD CURRY
PAN FRIED FISH - INDIAN STYLE
PANFRIED SMELT
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