Tuesday, September 17, 2013

Meen Kulambu - Fish in Tamarind and Tomato Sauce



1. Fish - 1lb, cut to small pieces (I used salmon for this recipe)
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
4. Ginger - 1 inch piece, finely chopped
5. Garlic - 3-4 cloves, finely chopped
6. Onion - 1, finely chopped
7. Tomato - 1 medium size, finely chopped
8. Kashmiri chilli powder - 1 tsp
9. Coriander powder - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Tamarind - 1 Indian gooseberry size, soaked in 1/2 cup of water
12. Curry leaves - 1 sprig
13. Cilantro - For garnish
14. Oil - 2 tbsp (preferably coconut oil)

For the marinade:

Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Salt - As desired

Marinate the fish with all the above ingredients and refrigerate for an hour.

To grind to a paste: 

Tomato - Large, 1
Green chillies - 3-4
Shallots - 5-6
Cumin seeds - 1 tsp

Grind all the above ingredients to a fine paste in the grinder without adding water and keep aside.


1. Mash the soaked tamarind to a pulp and keep aside. Remove seeds if any.
2. Heat oil in a clay pot (if you have one, or a regular saucepan). Add mustard seeds, followed by fenugreek seeds.
3. When they splutter add the chopped ginger and garlic and saute for a minute.
4. Add the chopped onions. Saute for a few minutes until they sweat.
5. Add red chilli powder, coriander powder and turmeric and saute until the raw smell goes away.
6. Add the curry leaves and chopped tomatoes and cook until the tomatoes get mashed.
7. Add the tomato paste and tamarind paste, mix well and let boil.
8. Once the curry boils, add the fish pieces one by one, a little water if necessary, cover and cook for 15- 20 minutes or until the fish gets cooked.
9. Garnish with chopped cilantro.

Enjoy! :D

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