Fish in Tamarind Curry (Meen kulambu) Recipe
This Fish curry is very easy and tasty. A south-indian dish that tastes great prepared with any kind of fish. Try and enjoy!!
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Main IngredientChili
Ingredients
1. Fish pieces - 6,
2. Tamarind juice - 11/2 cup,
3. Gingerly oil - 5 tsp,
4. Methi/Fenugreek seeds - 1 tsp,
5. Red chilli powder - 3 tsp,
6. Turmeric powder - 1 tsp,
7. Coriander powder - 4 tsp,
8. Grated coconut - 1/4 cup,
9. Fennel seeds - 1 tsp,
10. Pearl onions - 10(Unpeeled & chopped),
11. Tomato - 1 (Finely chopped)
12. Green chilly - 1 (Slit lengthwise),
13. Salt - as per taste,
14. Curry leaves - 1 string.
Directions
1. Clean the Fish well and keep aside.
2. Grind the coconut with fennel seeds, 3 pearl onions in to a fine paste and keep aside.
3. Heat oil in kadai, add the fenugreek seeds and saute till light brown.
4. Add the onions, green chilly, curry leaves and saute till transparent and then add the tomatoes and saute for 2mins.
5. Now add turmeric powder, red chilly powder, coriander powder, salt and saute for a min.
6. Add the grinded coconut paste and saute a 2mins till the raw smell goes(careful not to burn the masala).
7. Add the tamaind juice and 2 cups of water and adjust taste. Let it boil well for 5-8mins.
8. When the curry gets the right cosistency, keep the flame high and drop the fish pieces one by one slowly and boil for 5mins.
9. Garnish with cilantro and serve.
Tastes great with hot white rice. Enjoy!
2. Grind the coconut with fennel seeds, 3 pearl onions in to a fine paste and keep aside.
3. Heat oil in kadai, add the fenugreek seeds and saute till light brown.
4. Add the onions, green chilly, curry leaves and saute till transparent and then add the tomatoes and saute for 2mins.
5. Now add turmeric powder, red chilly powder, coriander powder, salt and saute for a min.
6. Add the grinded coconut paste and saute a 2mins till the raw smell goes(careful not to burn the masala).
7. Add the tamaind juice and 2 cups of water and adjust taste. Let it boil well for 5-8mins.
8. When the curry gets the right cosistency, keep the flame high and drop the fish pieces one by one slowly and boil for 5mins.
9. Garnish with cilantro and serve.
Tastes great with hot white rice. Enjoy!
Comments
Comments: 4 |
Add a Comment
Tharini says :
Loved it! Thank you so much! The only change I made was to make it with coconut milk instead of grated coconut. My husband loves it as do I :)
Posted on: 29 October 2011 - 1:48pm
GTG says :
Hi Sanghi,
It is a excellent recipe, i tried it for the first time, it turned out to be a big success. Thank you.
Posted on: 1 August 2010 - 1:47pm
safaa says :
Hi Sanghi .... tried out this recipe. It was a big hit . Thank you.
Posted on: 8 November 2009 - 11:40am
