Fish / Meen

Kerala Fish Curry/ Kerala Meen Kulambu

Cook Time :20 Min | Servings : 2 Persons

Thank you friends for the constant queries and support. We have moved from Arkansas to Austin, Texas. We are really liking Austin, it feels a lot like India.
It took a little while to get back on track from the busy moving, exploring/enjoying the new place etc and the lazy mood that follows after the exhaustion.
I have lots of recipes to post in my draft. I can’t wait to post them soon. I can say hopefully that I’m back from the long pause/vacation/break or whatever.

Here’s today’s recipe, Kerala Fish Curry. The reason why I like fish is it’s very rich in protein, no cholesterol and wont feel heavy.
When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of Fish dishes to not get bored of my favorite ones.
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Andhra Fish Curry Spicy / Meen Kulambu

Many of us like fish gravy, I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!

Andhra Fish Curry Spicy / Meen Kulambu

Author: Sashi

Ingredients

For Marination :
Cat Fish/ Tilapia – 1/2 kg
Turmeric – 1/2 tsp
Salt – 1/2 tsp
For Gravy :
Tamarind – 1 big lemon size
Sesame Oil – 3 tsp
Mustard – 1 tsp
Cumin – 1 tsp
Fenugreek – 1/4 tsp
Red Chili – 5 nos
Green Chili – 5 nos
Curry Leaves – 1 strand
Onion – 3 nos
Fresh Ginger Garlic Paste – 3 tsp
Tomato – 3 nos
Red Chili Powder – 2tsp
Coriander Powder – 2 tsp
Turmeric – 1/2 tsp
Salt – to taste
Coriander Leaves – 2 stks
Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )

Instructions

PREP:

Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
Chop the onions and tomatoes.

COOKING:

In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.

TIPS:

Add raw mango to get added taste.
Instead of fenugreek seed add fenugreek powder at the end.

Notes

Serve with white rice, plain dosa, chapathi.

Fish Fry ( less Oil ) / Meen varuval

This recipe is pan fried rather than usual deep fried in oil. I love fish, I can take it every day. It’s rich in protein and no cholesterol what else do we want. For this recipe marinate fish with masala and fry in a pan.

Fish Fry / Meen varuval with less Oil
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