How to make TamilNadu Fish Curry (Meen kulambu)
This is our traditional fish curry recipe. Even though there are lot of different fish curries with different versions this is one of our traditional curry made using tamarind extract and coconut. Fish curry with rice is an unbeatable combination. Please don’t come to the conclusion that fish curry with tamarind water will taste sour and hot. Try this recipe in the proper order and enjoy the taste.
Clean the fish without any blood stain. Rub some turmeric powder on the fish and keep it aside.
Soak tamarind in hot water.
2 scoops Sesame oil
½ tsp Asafoetida powder
1 tsp fennel seeds
½ tsp fenugreek seeds
1 cup Garlic cloves
1 cup chopped Tomatoes
2 big lemon shaped Tamarind (soak in 2 cups of hot water for 15 minutes to get the extract )
Jaggery ½ tsp(cane sugar)
1 cup coconut
3 tsp Red chilli powder
2 tsp Coriander powder
Heat oil in the cooking pan. When hot add asafotida powder, fennel seeds, fenugreek seeds onion , garlic and curry leaves one by one in an order. When the onions are cooked add tomato and fry well.
In about 5 minutes add the tamarind water and the coconut paste and salt.(The tomatoes don’t need to be cooked properly.)
Mix everything and allow it to boil, while boiling close the pan and cook in low flame until oil separates.
Now add fish and open cook for about 6 to 7 minutes, close the flame and add Jaggery .
Allow the curry to sit for sometimes before serving.