Saturday 15 September 2012

Meen Kulambu / Fish Curry with Coconut - Amma's Special

Our home-style fish curry; family's favorite!    You can try this recipe in all kind of fishes; it suits well not just with rice but also Idli, Dosa, uthappam etc.


Fish -10 piece (clean and cut into regular pieces)
Small onion - 8 to 10 piece
Tomato -1(chopped)
Garlic - 2 or 3 cloves(finely chopped)
Tamarind (puli) -1 big lemon size ball.
Coriander powder – 3 to 4 tsp
Chilly powder – 2 tsp
Turmeric powder - ½ tsp
Oil -2 tbsp
Salt - to taste

To grind:
Coconut -½ cup (grated)
Fennel seeds -
1/2 tsp
small onion - 3

For seasoning:
Oil - 2 tbsp(preferably gingelly oil)
Fenugreek seeds - 1 tsp
Fennel seed - 1tsp
Curry leaves - a few


Grind coconut small onion and fennel seed with little water to fine paste.  keep aside.

Soak the tamarind in 2 cups water.

Take a wide kadai, add oil and season with fenugreek seeds, fennel seeds,curry leaves.

Once it splutters, fry the garlic, onion and chilli.   
Add the dry spice powders and fry for a few minutes, then immediately add tomato and salt.  If you think it is sticking to the pan add little water.

After tomato melts, add the tamarind extract and coconut paste.  Stir well and allow to boil and cook for 10 minutes.

Once oil leaves the sides of the pan, add fish.

Cover and simmer for 5 minutes and add few curry leaves before removing from stove and close the lid to enhance the taste.

Allow it to rest for some time .

Serve hot with steamed white rice, idli or dosa.


Adjust the water quantity and spice level according to your taste.

1 comment:

  1. Most of the fish gravy recipes comes with specific fish but ur recipe recommends for any fish,that's gr8.will try.


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