Meen Kulambu: South Indian Fish Curry
A gravy-based Indian fish curry features a delicious tangy tamarind flavor, best served with hot steamed basmati rice.
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Instructions
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Pound dry red chilies with 1 tsp water to create a coarse paste.
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Extract tamarind pulp by squeezing in hot water, then strain the juice and discard solids.
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Combine the chili paste, tamarind juice, ground coriander, turmeric, salt, grated coconut, and 1 cup coconut milk to form the marinade.
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Coat fish pieces thoroughly with the marinade in a flat dish and marinate for 3 hours.
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Heat cooking oil in a deep pan. Sauté curry leaves, fenugreek seeds, and green chili for 2 minutes.
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Add half of the onion paste and sauté until lightly browned, then incorporate chopped tomato and continue sautéing until spices are fragrant and the tomato darkens.
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Remove the fish, setting it aside, then add the remaining marinade liquid to the pan and stir.
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Bring to a boil, then add garlic paste, cumin, pepper, and the remaining onion paste; stir in the second cup of coconut milk.
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Reduce heat, simmer until oil surfaces on the gravy.
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Gently add the fish and simmer until cooked through; turn off heat.