🇮🇳 Indian

Chettinad Meen Kuzhambu

Name: Chettinad Meen Kuzhambu
Prep time: 25 min
Cook time: 34 min
Total time: 59 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, slit Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 sprigs Curry Leaves; 1 Lemon; 1 tsp Sesame Oil; 2 tbsp Tamarind Paste; 500 g, steaks Fish; 1 tsp Red Chili Powder; 3 tbsp Mustard Oil

🇮🇳 Indian

Tamil meen kuzhambu, tamarind-red curry better the next day. Tart, fiery, done in minutes — fish waits for no one. Serve with steamed rice and lemon wedges.

Prep 25 min Cook 34 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2, slit
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Curry Leaves2 sprigs
Lemon1
Sesame Oil1 tsp
Tamarind Paste2 tbsp
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil3 tbsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Clean and pat the fish dry; rub with salt, turmeric and lemon and rest 20 minutes.
2
Fry the fish till the edges crisp and the colour turns pale gold — handle it like it's precious.
3
Build the masala in the fish oil: onions, paste, tomato, spices — fried till it darkens and gleams.
4
Pour in water or coconut milk, slide the fish back in with the tamarind paste, and simmer gently five to seven minutes — no more.
5
Finish with the sesame oil, fresh coriander and a final drizzle of raw mustard oil if you have it.

Chef's tip

Overcooking fish is the only real way to ruin it — stop early.

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Watch how it's made

Video: Meen Kulambu Recipe in Tamil | மீன் குழம்பு | Fish Curry in Tamil · on YouTube