Kuzhambu stands for curry in Tamil while Meen means fish. This is one of the easy and simple Fish curry dish from south India which is very spicy and mouthwatering. The preparation is having great nutritional values and offers a complete healthy dish when served with steamed rice.

Preparation Details

TOTAL TIME 60 Minutes PREP - TIME 10-12 Minutes COOK TIME 50 Minutes SERVINGS 4 Servings COOKING DIFFICULTY Easy

Ingredients:

Fish – ½ kg properly cut pieces

Lemon Juice – 2 spoons

Sesame oil 4 spoon

Mustard seeds (whole) 2 spoon

Red chili whole 3 piece

Fenugreek seeds 1 spoon

Curry leaves 10-12

Asafetida 1 spoon

10 Shallots, finely chopped

2 Tomatoes finely chopped

3 Green chilies silted

4 cloves of Garlic

Tamarind paste

Turmeric powder half spoon

Chilli powder 2 small Spoon

Coriander powder 5 big spoon

Coriander leaves 1 bunch

Peppercorns powder 3 spoons

Coconut milk half cup

Jaggery one spoon.

Salt as per taste

Mustard Oil 5 tablespoon

How To Make:

Preparations:

First, soak the tamarind in 3 cups of warm water. Now you extract the pulp and collect it in a clean glass bowl.

Now Clean fish under running water and marinate the same with 1 spoon of turmeric, salt, and 2 spoon lemon juice. Keep it aside.

Cooking

Take three spoons of oil in a pan and heat it for 2 mins. Now add mustard seeds, and wait till it starts spluttering.

Now add fenugreek, asafetida, red chili, curry leaves, and sauté. Add finely chopped onions, green chilies, and garlic again Sauté for about two to three minutes. Add tomato and keep sautéing till the smell of raw tomatoes is gone.

One by one add chili powder, turmeric powder, and coriander powder and saute. Check the mix is thick like gravy or not. Pour tamarind pulp add salt as per taste. Let the mix boil for about 20-25 minutes.

The moment the oil starts getting separated from the gravy, add the fish which you kept marinated. Boil the gravy with fish for five more minutes.

Add up the crushed or powdered pepper followed by curry leaves and a spoon of coriander powder. Now add up the coconut milk along with Jaggery. Be cautious at this moment, and just the gravy starts to boil switch off the gas.

Read Also This Yummy & Easy Recipe: Fish Curry Without Oil – A Heavenly Mix Of Great Taste And Health

Plating

Take a clay pot and slowly move the fish pieces and the gravy in it. Let the curry settle down in the pot for an hour or so. It will help the fish suck the flavor of the sauce within it. Garnish the curry with freshly chopped coriander leaves.

Tips & Tricks:

The fish gets cook faster and so be cautious, or else it may break into pieces. Do not boil the curry longer after adding the fish.

To make the dish taste better to serve it next day after preparation. Heat it for5 mins in microwave before you serve

If you want to serve on the same day then give minimum 2 hrs resting

You can use sesame oil in place of mustard oil for a traditional south Indian fish curry taste

Serve it with fresh hot steamed rice for an absolute south Indian delicacy

Nutritional Facts and Rating:

A single serving of this fish curry will offer you 731 Calories of energy. Total carbohydrate per serving is 56 g and cholesterol of 82.5 mg. The dish is enriched with protein, calcium, Iron, vitamin A and Vitamin C.

This dish is very delicious and lip-smacking one. Being a traditional south Indian dish, it can please all seafood lover and health-conscious people. I will give it a rating of 9 out of 10 for its food value, taste and look.