Meen Kulambu Tamil Fish Curry
Meen Kulambu
Mamta Gupta
I had been given a few Mackerels by a good friend, who had gone sea fishing. He had very kindly gutted them for me. I thought that strong flavours will be good for this strongly flavoured fish. So here is my version of the Kerala Fish Curry in Tamarind flavoured sauce, called Meen Kulambu.
You can cook this dish with cod, salmon, tuna, trout,prawns, haddock, mackerel or any other local fish of choice.
Serves 6-8
Ingredients
4-5 mackerels (approximately 700 gm. after gutting and removing head and tail)
Marinade
2-3 cloves of garlic, finely grated
Juice of 1/2 lemon
2 tsp. oil
1/2 tsp. turmeric powder
To Cook
2 onions, chopped finely
1 tbsp. oil for frying the onions
3 tbsp. oil for the main cooking
2 tsp. Panch Pooran, a mix of cumin, fennel, nigella, black mustard and fenugreek seeds
3-4 dry red chillies, adjust to taste
1 full tsp. grated ginger
1 full tsp. grated garlic
2-3 hands of fresh curry leaves
1 tsp. chilli powder, adjust to taste
1 full tsp coriander powder
1 level tsp turmeric powder
1 small cup chopped/pureed tomatoes. I used tinned.
1 tsp tamarind pulp dissolved in 1/2 cup of water
Salt to taste
Instructions
Clean fish, removing head, tail and fins. Cut into 2-3 inch long pieces, using a sharp knife. You can ask the fishmonger too clean it for you. Keep in a bowl.
Add marinade ingredients, mix in and keep aside.
Fry the onions in a little oil until only lightly browned and keep aside.
Heat oil in a heavy bottomed pan and add Panch Pooran seeds and dry red chillies. Once the seeds crackle, add ginger, garlic and curry leaves, stir for a few seconds.
Add chilli powder, turmeric and coriander powder, stir for a few seconds. Don't let it burn.
Add pre-fried onion and stir fry for a minute or so.
Add tomatoes and then tamarind juice. Stir fry for a minute or two, until the spice mix comes off the pan.
Add approximately 250 ml water. Bring to boil and simmer for 10-15 minutes.
Add salt, adjust seasoning.
Add the fish pieces, bring to boil, close lid and simmer for 5 minutes or so. Do not overcook. It will continue to cook once the heat is turned off.
Let it rest for a few hours. It tastes best when served after a few hours or even next day.
serve with freshly made steamed rice.