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A classic Tamil Nadu fish curry where tender fish pieces are simmered in a tangy tamarind and coconut gravy. This aromatic and spicy kozhambu pairs perfectly with steamed rice for a comforting meal.
Prepare Fish and Tamarind Extract (15 minutes)
Grind the Masala Paste (5 minutes)
Sauté the Curry Base (8-10 minutes)
A classic Tamil Nadu fish curry where tender fish pieces are simmered in a tangy tamarind and coconut gravy. This aromatic and spicy kozhambu pairs perfectly with steamed rice for a comforting meal.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 386.38 calories per serving with 30.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy (10-12 minutes)
Cook the Fish and Finish (5-7 minutes)
Add vegetables like drumsticks (murungakkai), brinjal (eggplant), or raw mango pieces to the gravy. Add them before the tamarind water and cook until tender before adding the fish.
For a lighter, Chettinad-style curry, you can omit the coconut paste. The gravy will be thinner but equally flavorful.
This recipe works well with other firm fish like sardines (mathi), mackerel (ayala), or even prawns (shrimp).
For a richer, creamier gravy, you can use 1/2 cup of thin coconut milk instead of the 2 cups of water in Step 4.
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Spices like turmeric (containing curcumin), fenugreek, and tamarind have potent anti-inflammatory properties that can help combat chronic inflammation in the body.
Ingredients like cumin, fennel, and garlic are known to aid digestion, reduce bloating, and improve overall gut health.
Fish provides high-quality lean protein, which is essential for muscle repair, building tissues, and maintaining a healthy metabolism.
Yes, Meen Kozhambu is quite healthy. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices used, like turmeric and fenugreek, have anti-inflammatory and digestive benefits. Using gingelly oil also adds healthy fats.
One serving of Meen Kozhambu (approximately 1 cup or 280g) contains around 350-400 calories. The exact count depends on the type of fish and the amount of oil and coconut used.
Firm-fleshed fish are ideal as they hold their shape well in the gravy. Kingfish (Vanjaram), Seer Fish, Pomfret, and Mackerel are excellent choices. Avoid delicate fish that might fall apart easily.
Yes, you can. Skip the grinding of coconut. After sautéing the spice powders, add the tamarind water and regular water, and simmer. Finish by stirring in about 1/2 to 3/4 cup of thick coconut milk at the end, just before adding the fish. Do not boil the curry after adding thick coconut milk.
Meen Kozhambu can be stored in an airtight container in the refrigerator for up to 2 days. The flavor actually improves the next day. Reheat gently on the stovetop over low heat.
If the curry is too tangy from the tamarind, you can balance it by adding a small pinch of jaggery or sugar. This will cut through the sourness without making the dish sweet.
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