Meen Kuzhambu – Spicy tangy fish curry

Fish curry is cooked in different styles and each fish curry has a different taste depending on the ingredients used and the cooking method. You can find different fish curries in my blog

Kerala Spicy Red Fish Curry

Nethili Fish Curry

Meen thengapal Kuzhambu( Fish in Coconut milk curry)

Simple Fish curry without Coconut

Village style Fish curry

Kerala style Tuna Curry(Varuthuaracha choora meen curry)

Fish curry with Raw mango

Nanjil Meen Kuzhambu(Fish Curry)

Sardine Fish in roasted spices(Varutharacha mathi meen/saala meen curry)

And my search for new fish curry recipes continues… A few months ago I had a crazy love for Kerala style spicy red fish curry. So I mostly cooked this Curry whenever we bought fish at home. When I went on vacation I made my parents this red fish curry. They too loved it. Now I have started moving towards this spicy tangy fish curry. So it’s always this Curry nowadays. This curry is so simple and that is also a reason why I love to cook it often. There is so Grinding required and I used store bought coconut milk powder which makes this Curry even simpler. For spiciness and for masala I have used home made curry powder or kuzhambu masala powder as well as some red chilli powder. Tamarind and tomatoes gives a nice tanginess to the curry. I used barracuda fish for this. I love this fish as there is less bones in it,Probably only the middle bones.Lets see how to make this fish curry.

Preparation Time : 20 mins

Cooking Time : 30 mins

Serves : 3 persons

INGREDIENTS REQUIRED

  • Coconut oil – 2 tbsp
  • Mustard seeds – a pinch
  • Fenugreek seeds – a pinch
  • Shallots – 1/2 Cup (sliced into half)
  • Garlic – 5 pods
  • Curry leaves – a sprig
  • Curry powder/kuzhambu masala powder – 3 tbsp
  • Red chilli powder – 1 tsp
  • Tamarind – a small lemon size
  • Salt to taste
  • Coconut milk – 1 cup
  • Tomato – 1 ( medium sized, chopped)
  • Green chillies – 3
  • Fish pieces – 5

METHOD

1.Soak tamarind in half cup of water and extract its juice. Prepare coconut milk. If using coconut milk powder dissolve about 2 tbsp of powder in 1 cup of water and use it.

2. To a pot, add coconut oil. When it’s hot. Add Mustard seeds and fenugreek seeds. Let them splutter then add sliced shallots and garlic cloves to it. Saute them to light pink. Add Curry leaves. Place the flame in low and add the Masala powder and red chilli powder. Saute them well in the oil.

3. Place the flame in medium and Add the tamarind juice to it. Give a nice mix. Add salt as required. When the oil begins to seperate add the coconut milk to it. Bring it to boil. Then add the chopped tomatoes and green chillies. Allow them to cook for about 5 mins. Then add the fish pieces. Swirl the pot. Allow them to cook for 5-7 minutes. Check for salt and tanginess and add them accordingly if required. Switch off the flame.

Serve with Rice, chapati or Roti.

Click here for more Seafood recipes.

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