>> January 20, 2009
Meen kulambu is my all time favourite curry. I traditionally make this curry using man chatti (earthen pot), which adds extra taste & flavour to the dish. My mom makes a variety of kulambu with different type of fish. My hubby likes to have meen kulambu with rotis, & thats how we enjoyed our sunday's dinner. (The heat level can be adjusted by reducing the black pepper & chilly powder. ) We like spicy meen kulambu.
- 750 gms fish (can use Butter fish ,king fish,anchovy,salmon,catfish etc.Dont choose shell fishes for this preparation.)
- Tamarind - a lemon sized ball
- Water - 3 cups
- 1 Medium sized tomato
- Onion - 3 nos
- Turmeric powder - 1/2 tsp
- Chilly powder - 2 tsp (adjust as per ur spice level)
- Corriander seeds - 1 tsp
- Curry leaves - 1 tbsp
- Garlic - 3 pods
- Black pepper - 1tbsp
- Cumin seeds - 1 tsp
- Fenugreek (methi seeds) - 1 tsp
- Mustard seeds - 1 tsp
- Salt to taste
- Oil - 3 tbsp
- Vadavam (Southindian spice ball) (optional)
How to cook :
- Apply turmeric powder and salt on fish, keep aside.
- Wash it properly after 5 minutes.
- Soak tamarind in three cups of water for 15 min. Squeeze to remove pulp. Strain and keep aside.
- Grind 2 onions, tomato, garlic, black pepper,cumin seeds & corriander seeds together. Combine it with tamarind pulp.
- Heat oil in a pan and season it using mustard seeds, methi & vadavam.
- Now add the curry leaves and 1 chopped onion. Cook it until the onion turns brown.
- Add the tamarind pulp mixture and boil it, cover the pan tightly.
- Add salt and when it is fully cooked and almost near the consistency you desire add the fish pcs & cook it for few min. The fish pieces cook really quick so add them finally.
- Remove from the fire when done and garnish it with fresh curry leaves.
(Add lime juice if the gravy is too spicy).
Delicious meen kulambu is ready..... great with steaming white rice. Try it and drop ur comments.