Meen Kuzhambu | Fish curry
Looking for a quick & easy Indian fish curry recipe that can be made with basic Indian spices? Your search ends here! This authentic fish curry recipe is most famous and simple recipe to prepare at home. The gravy has an inviting aroma with lovely tangy spicy taste which goes really well with boiled rice or chapathi. Learn how to prepare this quick & delicious fish curry recipe!
Fish - 1/2 kg
Tamarind - a small ball
Gingely oil - 3 to 4 tbsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Split urad dal - 1/2 tsp
Onion - 2
Tomato - 2
Green chilli - 2
Garlic pods - 4
Ginger garlic paste - 1 tbsp
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1 tsp
Coriander pwd - 1 & 1/2 tsp
Pepper pwd - 3/4 tsp
Fenugreek pwd (vendayam pwd ) - 1/2 tsp
Curry & coriander leaves
Salt to taste
Clean and wash the fish. Drain water and set it aside.
Wash and soak a ball of tamarind in 1/2 cup of water for 15 mins.
Drain thick tamarind juice out of it and set aside.
Heat gingely oil in frypan / kadai.
Add mustard, cumin, split urad dal and curry leaves.
Wait to crackle.
Add finely sliced onions and saute until transculent.
Add salt, sliced green chilli and garlic.
Saute for few more mins.
Add ginger garlic paste and cook for a minute.
Add sliced tomatoes and saute until oil separates.
Add turmeric pwd, red chilli pwd, coriander pwd, fenugreek pwd and combine.
Add 2 cups of water and boil.
Cover & cook until masala thickens.
Add thick tamarind paste and mix.
Add enough water and adjust the curry consistency.
Cook for few more mins.
Add pepper pwd and stir.
Add fish and cook in high flame for 3 to 4 mins.
Turn off flame.
Garnish with freshly chopped coriander and curry leaves.
Lipsmacking delicious spicy meen kuzhambu is ready.
Enjoy hot with steamed rice or chapati, roti, parota.