Name: Meen Kozhambu/ Fish Curry recipe by Kalpu Bala at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 kg fish of your choice; 15 shallots; 1 medium sized ripe tomato; 4 tsp gingelly oil; 3 tsp chilli powder; 2 tsp coriander powder; 1/2 tsp turmeric powder; Salt to taste; Tamarind paste 3-4 tsp (dilute it in 1/4 cup by adding water); Tempering Ingredients:; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp fenugreek seeds; 1 sprig of curry leaves

ABOUT Meen Kozhambu/ Fish Curry RECIPE

An authentic recipe from the rustic kitchens of Tamil Nadu taught to me by my grand mom. Try it and enjoy the divine taste!

Ingredients Serving: 4

1/2 kg fish of your choice
15 shallots
1 medium sized ripe tomato
4 tsp gingelly oil
3 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
Tamarind paste 3-4 tsp (dilute it in 1/4 cup by adding water)
Tempering Ingredients:
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 sprig of curry leaves

Instructions

Clean the fish and marinate it with salt and turmeric powder.
In a wok, add oil to heat, then add the ingredients for tempering, followed by the shallots. Cook until they are transparent and mushy.
Next, add the tomato, salt, turmeric powder, chilli powder and coriander powder. Cover it and cook for 5 minutes.
Once you see the oil seep from the sides of gravy, add in the diluted tamarind paste. Allow it to boil until the oil separates itself and starts to float on top of the gravy.
Now add the fish pieces and cook for 5-7 minutes undisturbed.
Your hot piping Meen Kozhambu is ready to be enjoyed with steamed rice.

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