Meen Kuzhambu - Tamil Fish Curry

Contains: fish·sesame

• Coriander powder

  6 g

• Curry leaves

  5 g

• Fennel seeds

  4 g

• Fenugreek seeds

  2 g

• Fresh fish fillets

  400 g

• Freshly grated coconut

  60 g

• Garlic

  15 g

• Mustard seeds

  3 g

• Red chili powder

  10 g

• Salt

  to taste

• Sesame oil

  40 ml

• Shallots

  80 g

• Tamarind pulp

  35 g

• Turmeric powder

  3 g

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Method

1. 1Rub the fish pieces with turmeric and salt.
2. 2Soak tamarind in warm water and extract thick pulp.
3. 3Grind grated coconut with fennel and a few shallots to a paste.
4. 4Heat gingelly oil and splutter mustard and fenugreek seeds.
5. 5Add curry leaves, sliced shallots and garlic, fry till golden.
6. 6Stir in red chilli powder, coriander powder and turmeric.
7. 7Pour in the tamarind extract and bring to a boil.
8. 8Add the ground coconut paste and enough water for a gravy.
9. 9Season with salt and simmer till the raw tang mellows.
10. 10Slide in the fish and cook 12 minutes without stirring much.
11. 11Cook till the gravy thickens and oil floats on top.
12. 12Rest and serve hot with steamed rice.