Village Style Fish Curry/ Meen Kulambu

Village Style Fish Curry/Meen Kulambu

Recipe Cuisine: South Indian |Recipe Category: NonVeg |Prep Time: 10 mins| Cook time: 10 mins

Ingredients:

• Fish (Cleaned)- 1/2 kg
• Tamarind - 1 Lemon size ball
• Chopped Small onion - 1/2 Cup
• Tomato - 1 (chopped)
• Chilli Powder - 2 tsp
• Coriander powder - 3 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - As needed
• Coriander leaves - As needed
• Coconut Milk - 1 Cup 
• Gingelly Oil / Indian Sesame Oil – 3 tsp

Method:

Step 1:

• Soak tamarind in water and squeeze to remove the pulp. Strain and set aside.
• Heat oil in a kadai. Add in mustard seeds, Fenugreek, Cumin seeds, curry leaves and let them sizzle.
• Add Chopped Small onion, Fry until it turns golden.
• Add chopped tomato, Mash it well.

Step 2:

• Add Chilli powder, Coriander powder, Mix well.
• Then Add tamarind water, Mix well. Now add Coconut Milk, Salt, Allow it to boil.
• Add needed water , Cover and simmer till oil separates.
• Now Add fish pieces and cook for maximum 5 to 7 mins, Fish cooks faster, Serve.

Notes

• You can use grinded coconut instead of coconut milk. for grinding the coconut you need 1/2 cup of coconut.
• Resting time is very important for the fish to take the tamarind sauce well. Give two hours resting time at least before serving.
• For more tasty fish curry, Do it previous day night itself and cover it tightly with a cloth, not with a lid. the next day just heat it and serve. It will taste excellent.
• Instead of using kadai, you can use mud vessel, It gives more taste.