Fish Curry Recipe Meen Kujambu Recipe

Fish curry is a spicy, flavourful and flavourful gravy made by preparing masala masala and cooking it with fish, tamarind juice, seasonings, onions, tomatoes and herbs. Fish Kulambu is a perfect combo for rice and becomes delicious with time. Learn to make Fish Kulambu with step by step pictures.

Fish Curry – And this is my first non-veg post. I eat non-veg but didn’t dare to start I am cooking it myself. For me, Amma makes the best Meen Kulambu and I have never tasted anyone better than her. It is absolutely delicious and balanced with tamarind.

about fish curry

Fish Kulambu is one of the popular South Indian curries which has tamarind and coconut as main ingredients. Fish Kuzhambu can be made using pomfret fish or vanjaram fish etc. Vegetarians can try this curry with brinjal, shallots, garlic, arbi etc.

Fish is Mittu’s favorite and as I type this with her in my lap, she has seen the pictures and is now asking for fish. I always used to shy away from clicking on non-veg recipes and posting them, somehow it was not in my comfort zone these days.

But some office colleagues and friends requested to post non veg recipe so I am planning to post it sometime. So we will post more non-veg recipes here.

similar recipe

fish curry ingredients

• fish – Any type of fish can be used. I have used vanjaram fish.
• Masala Paste – A special spice paste is made by grinding onion, tomato, coconut, fennel, chili powder and coriander powder.
• Tamarind – Tamarind gives spicy taste to fish curry.
• Tadka – Tadka is made using oil, mustard seeds, fenugreek seeds, garlic.
• Onion, Tomato – After tempering, onions and tomatoes are roasted.
• spice powder – Turmeric powder, red chili powder, coriander powder are added.
• coriander leaves – Green coriander is added for garnish, which enhances the taste.

How to make fish curry step by step

1. Fry onion, tomato in one spoon oil till it shrinks and raw smell starts coming from it. Add all the ingredients listed under ‘To grind’ into the mixer along with the onion and tomatoes. – Sprinkle some water and grind finely.

2. Soak the tamarind in hot water (say ¼ cup), extract the pulp and keep aside. – Heat the remaining oil in the pan, add mustard seeds and let it crackle. Clean the fish, wash it well, add turmeric powder and keep it aside. Then add curry leaves, onion, garlic and fry for 3 minutes, then add tomatoes and fry until the raw smell comes out.

3.Then add ground paste and turmeric powder into it. Add ¼ cup water (adjust as per thickness), required salt and let it boil for 15-20 minutes. Add tamarind pulp in it and let it boil.

4.When the oil separates, add the cleaned fish pieces into it. Let it boil and let the fish cook thoroughly.

5.The fish will cook quickly so be careful that the pieces do not break. Once the fish becomes soft and the curry boils well and thickens, oil will start collecting on the sides as shown below. At this stage, garnish it with coriander leaves and close it.

Allow to rest for at least an hour before serving. Serve hot with rice, the taste will be amazing. It tastes best the next day or so.

Expert Tips

• Once the fish is added it cooks fast so it cannot be boiled for a long time, so let the curry boil well before adding the fish, which makes the curry taste better.
• As a reader suggested, you can also marinate the fish with some salt, turmeric powder and lemon.

serving and storage

Fish curry can be served with rice, roti etc. This curry keeps well in the refrigerator for 2 days, reheat and serve.

If you have any further questions about this Fish Curry Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Fish Curry Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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