Meen Kozhambu

Name: Meen Kozhambu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g fish (firm fish steaks or chunks, cleaned); 25 g tamarind (soaked in warm water and extracted); 2 cup water (for tamarind extract and gravy); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 10 pcs curry leaves; 12 pcs shallots (peeled, sliced); 6 pcs garlic (cloves, sliced); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch black pepper; 0.5 tsp salt

RATING

4.6/5(98)

TASTE SCORE

9/10

A tangy South Indian fish curry simmered with shallots, tomato, tamarind, and spices until the gravy turns rich and deeply flavorful. It is comforting, bold, and especially good with hot steamed rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

420 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the tamarind extract and fish.
1.Soak the tamarind in 1 cup warm water for 15 minutes.
2.Squeeze well and strain to make a smooth tamarind extract.
3.Rinse the fish pieces gently and keep them ready.
temper · ~1 min
Make the tempering.
1.Heat sesame oil in a kadai or clay pot over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fenugreek seeds and curry leaves and cook for a few seconds.
TIPKeep the heat moderate once the fenugreek goes in so it does not turn bitter.
saute · ~8 min
Cook the shallots and garlic.
1.Add shallots, garlic, and green chili.
2.Cook until the shallots soften and turn lightly golden.
3.Add chopped tomato and cook until it breaks down.
saute · ~1 min
Add the spice powders.
Add turmeric powder, red chili powder, coriander powder, black pepper, and salt. Mix well and cook for 30 seconds so the spices bloom without burning.
simmer · ~12 min
Simmer the gravy.
Pour in the tamarind extract and the remaining 1 cup water. Bring to a gentle simmer and cook until the raw smell fades and the gravy tastes rounded.
simmer · ~10 min
Cook the fish in the gravy.
Slide the fish pieces into the simmering gravy in a single layer. Cover partly and cook on low heat until the fish is just done and the curry thickens slightly.
TIPDo not stir hard after adding the fish; swirl the pan gently so the pieces stay whole.
rest · ~10 min
Let the curry rest.
Turn off the heat and let the meen kozhambu rest for 10 minutes so the fish absorbs the tangy, spicy gravy.
serve
Serve hot with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a clay pot if you have one; it keeps the simmer gentle and deepens the tamarind-rich flavor over time.
2
After fenugreek seeds go into the oil, keep the heat low-moderate so they turn aromatic, not dark and bitter.
3
Cook the tomato until fully soft and jammy before adding spices, or the gravy can taste sharp instead of rounded.
4
Let the tamarind gravy lose its raw smell before adding fish; the fish cooks quickly and should not sit long in acidic liquid.
5
Add fish in a single layer and swirl the pan instead of stirring, so delicate pieces stay intact.
6
This curry often tastes even better after resting; make it a few hours ahead or the next day for a more settled flavor.
7
Refrigerate leftovers and reheat very gently, just until hot, to avoid overcooking the fish.