- 7-8 fish pieces. ( Trout, Mackarel, Catfish or Tilapia)
- 1 big lemon-sized tamarind
- ½ cup chopped shallots or onions
- ¼ cup finely sliced garlic
- 3 teaspoon red chilli pwd
- ½ teaspoon turmeric pwd
- 10-12 curry leaves
- ¼ cup grated coconut
- 3 tablespoon Idhayam sesame oil/gingely oil.
- salt to taste
- ¼ th of Vadagam or 1/2 tsp mustard seeds and 1/4 tsp vendhayam/methi seeds/fenugreek.
- Clean the fish pieces . Apply half of the turmeric powder and a little salt. Rub and keep aside for 5 minutes. Wash the pieces again and set aside.
- Grind the coconut to a fine paste.
- Heat oil in a kadai/pan and add the Thallipu/seasoning and let them splutter. Add the chopped onions, garlic and curry leaves and fry on medium heat till the onions turn transparent.
- Now add the turmeric powder, red chilli powder and salt and fry for few seconds. Add the tamarind extract and coconut paste. Bring it to boil. Let this simmer for about 15 minutes or until the raw smell goes.
- Now carefully place the fish pieces and cover and cook on low heat for 5 minutes.
Tips: Meen Kuzhambu/Fish Curry tastes best the next day when the fish pieces are soaked in the tamarind and spices.
Typically Meen Kuzhambu would have fish cut in not so small pieces as they would break and become mushy. Fish can be of your choice as long as it is fresh. Stir gently while cooking so you don't break the fish. Adding the fish pieces should be done towards the end of cooking of the Kuzhambu. Cooking further for five minutes on medium heat should suffice. Never over cook fish. I have used trout in the above recipe.