Meen Kuzhambu

Name: Meen Kuzhambu
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 thick fillets, cleaned and cut into medium pieces); 25 g tamarind (soaked in warm water and extract taken); 2 tbsp sesame oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 6 pcs garlic (cloves, lightly crushed); 2 pcs green chili (slit); 0.5 tsp mustard seeds; 0.5 tsp fenugreek seeds; 12 pcs curry leaves; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch turmeric powder; 1 pinch black pepper; 0.5 tsp salt; 2 cup water

RATING

4.6/5(98)

TASTE SCORE

8/10

Tangy South Indian fish curry with a deep tamarind base, gentle heat, and the earthy aroma of fenugreek and curry leaves. It tastes even better after resting, making it a wonderful partner for hot steamed rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

389 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and clean the fish.
1.Soak the tamarind in a little warm water for 10 minutes.
2.Squeeze well and strain to get a smooth tamarind extract.
3.Rinse the fish pieces gently and set them aside.
TIPHandle the fish gently so the pieces stay whole while simmering.
temper · ~1 min
Make the tempering.
1.Heat sesame oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fenugreek seeds and curry leaves.
4.Cook for a few seconds until fragrant.
TIPDo not let the fenugreek seeds turn dark brown or the curry will taste bitter.
saute · ~8 min
Cook the onion mixture.
1.Add onion, garlic, and green chili to the pan.
2.Cook until the onion turns soft and lightly golden.
3.Add tomato and cook until it breaks down well.
saute · ~1 min
Cook the spice base.
Add red chili powder, coriander powder, turmeric powder, black pepper, and salt. Cook on low heat for 30 to 40 seconds so the spices lose their raw smell without burning.
TIPLower the heat before adding the powders so the masala stays bright and aromatic.
simmer · ~10 min
Simmer the kuzhambu base.
Pour in the tamarind extract and water, then mix well. Bring to a gentle simmer and cook for 10 minutes until the raw tamarind smell fades and the gravy tastes rounded.
simmer · ~10 min
Add the fish and finish the curry.
Slide in the fish pieces in a single layer. Simmer gently for 8 to 10 minutes until the fish is just cooked and the gravy slightly thickens. Avoid stirring hard; swirl the pan instead.
TIPA gentle simmer keeps the fish tender and prevents it from breaking.
rest · ~10 min
Rest the curry before serving.
Turn off the heat and let the curry rest for 10 minutes. This helps the fish absorb the tangy, spicy gravy.
serve
Serve hot with steamed 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 wide pan so the fish can sit in a single layer and cook without breaking.
2
After adding fenugreek, move quickly to the onions; even a few extra seconds can make it bitter.
3
Cook the tamarind gravy fully before adding fish, or the curry can taste sharp and raw.
4
Once the fish goes in, swirl the pan instead of stirring with a spoon to keep the pieces intact.
5
Resting the kuzhambu for at least 10 minutes deepens the flavour and helps the fish absorb the gravy.
6
This curry often tastes even better the next day; cool completely and refrigerate, then reheat very gently.
7
If the tamarind is especially sour, balance it with a little extra tomato while cooking the base.