A classic Tamil Nadu fish curry featuring tender fish simmered in a tangy tamarind and coconut gravy. This spicy and flavorful dish is a staple in South Indian homes and pairs perfectly with steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
369cal
30gprotein
24gcarbs
Ingredients
500 g Kingfish (Cut into steaks. You can also use another firm white fish like tilapia or pomfret.)
0.75 tsp Turmeric Powder (Divided: 0.5 tsp for marinade and 0.25 tsp for the curry.)
1 tsp Red Chili Powder (For the fish marinade.)
1.5 tsp Salt (Divided: 0.5 tsp for marinade and 1 tsp for the curry, or to taste.)
25 g Tamarind (A small lemon-sized ball.)
3 tbsp Sesame Oil (Also known as gingelly oil. Use for authentic flavor.)
1.25 cup Shallots (1 cup whole for the paste, 1/4 cup finely chopped for tempering.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and healthy South Indian stir-fry where tender green beans are cooked with aromatic spices and finished with fresh grated coconut. This classic side dish comes together in under 30 minutes and pairs perfectly with rice and sambar.
About Meen Kuzhambu, Steamed Basmati Rice and Beans Poriyal
Tangy, perfectly spiced fish curry with fiber-rich beans. A protein-packed, soul-satisfying meal!
This tamil dish is perfect for lunch or dinner. With 796.81 calories and 38.48g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
2 pcs Tomato (Medium-sized, roughly chopped.)
0.5 cup Fresh Grated Coconut
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
4 pcs Dry Red Chilies (Adjust to your spice preference.)
1 tsp Mustard Seeds
0.5 tsp Fenugreek Seeds
15 pcs Curry Leaves (About one sprig.)
2 tsp Sambar Powder
2 cup Water (Divided: 1 cup for tamarind, 1 cup for gravy, plus more for grinding.)
2 tbsp Coriander Leaves (Chopped, for garnish.)
Instructions
1
Prepare Tamarind and Marinate Fish
Soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids. Set the tamarind water aside.
Clean the fish pieces. In a bowl, combine the fish with 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt. Mix gently to coat and let it marinate for at least 15 minutes.
2
Prepare the Masala Paste
Heat 1 tbsp of sesame oil in a pan over medium heat. Add 1 cup of whole shallots and the garlic cloves. Sauté for 3-4 minutes until the shallots soften and turn translucent.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
Add the coriander seeds, cumin seeds, fennel seeds, and dry red chilies. Toast for 1-2 minutes until fragrant.
Stir in the grated coconut and roast for another minute. Turn off the heat and allow the mixture to cool down completely.
Once cooled, transfer the mixture to a blender. Add a small amount of water and grind to a very smooth, fine paste.
3
Temper and Sauté
Heat the remaining 2 tbsp of sesame oil in a clay pot (manchatti) or a heavy-bottomed pan over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the fenugreek seeds are golden and aromatic. Be careful not to burn them.
Add the 1/4 cup of finely chopped shallots and sauté for 3-4 minutes until they turn soft and light brown.
4
Simmer the Gravy
Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the paste thickens and oil begins to separate from the sides.
Stir in the remaining 0.25 tsp turmeric powder and the sambar powder. Cook for one minute.
Pour in the prepared tamarind water, 1 cup of fresh water, and the remaining 1 tsp of salt. Stir well to combine.
Bring the gravy to a vigorous boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the raw smell of the tamarind and masala to disappear and the flavors to meld.
5
Cook the Fish
Gently slide the marinated fish pieces into the simmering gravy one by one, ensuring they are submerged.
Increase the heat to medium-low and cook for 5-7 minutes, or until the fish is cooked through. Do not stir with a spoon, as this can break the fish. Instead, gently swirl the pan occasionally to mix.
6
Garnish and Rest
Turn off the heat and garnish with freshly chopped coriander leaves.
Cover the pot and let the Meen Kuzhambu rest for at least 30 minutes before serving. This resting time is crucial for the flavors to deepen.
Serve hot with steamed rice or idli.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
