Meen Kuzhambu is famous in South India, and there are many versions of making this curry. We love this version of Kuzhambu, and it’s a no-fail recipe. We often buy fish and make this along with fish fry. The key to making good fish curry is the balanced amount of tamarind, spice powders, and Salt. The freshly ground spices take this curry to a new level. It goes well with rice, Idli or Dosa and tastes the best the next day! So make it bulk and keep it reserved for the next day!
Ingredients:
Seer/King Fish – 1kg
Tomato – 3
Pearl Onion or Shallot – 10
Onion -1
Garlic pods – 10
Ginger – 1 inch
Green chilli -2
Fenugreek seeds- 1tsp
Cumin seeds – 1tsp
Mustard seeds – 1tsp
Urad dal – 1tsp
Curry leaves – 1 leaflet
Turmeric powder -¼ tsp
Chilli powder – 1-1/2 tsp
Coriander powder – 3 tsp
Tamarind – 1 gooseberry size
Lemon – ½
Sesame Oil for seasoning
Coriander leaves chopped – 4spoon
Salt for taste
Steps
Wash the fish and mix a little salt. Chop the onion and tomato. Keep aside.
Add oil to a pan and heat. Once the oil is hot, add mustard seeds, urad dal, cumin seeds, and fenugreek seeds.
Add Curry leaves and Green chilli once the fenugreek seeds turn golden color and mustard starts spluttering.
Add Garlic pods and Chopped Ginger and fry it until the raw smell goes out.
It’s time to add the onion and stir it.
Once the onion becomes translucent, add chopped tomato and stir it. Keep the heat on until the tomato becomes mushy. Now add Salt.
Now add Tamarind extract and stir it. Add Chilli powder and Coriander powder.
Whenever using coriander powder, use double the quantity of chilli powder.
In this recipe, the tamarind quantity is reduced, and increased tomato and lemon is increased for a different taste.
Now add enough water and lemon juice, and boil it for 5 minutes.
Add Fish now and stir it gently.
Usually, Fish will cook quickly. So after 5 to 10 minutes, put coriander leaves on top and switch off the flame.
Now the excellent Seer fish curry is ready.
This gravy is suitable for rice, chappati, dosa, and idli.