Fish Curry / Meen Kuzhambu is a spicy and tangy gravy which is very famous in South India. This curry can be made with or without coconut paste. When coconut paste is not used, this curry can be stored and had for 2-3 days. This curry actually tastes best the next day.
Marinated fish is simmered in a tangy spicy gravy which takes you to the next level. Mostly this gravy goes well with steamed hot rice. But can also be had with Idli and Dosa too. Use either homemade sambar powder or any branded sambar powder. Here I am using thalikkum vadagam for tempering (which is easily available in all Indian stores) or else you can simply use mustard seeds and hing. (But vadagam certainly gives a nice aroma to the gravy). Also, use gingelly (sesame) oil to temper. Here I have used Kingfish for this curry, you can even use any other fish of your choice.
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- 6 slices King Fish / Vanjiram meen
- 1/4 tsp Turmeric powder
- 1 tbsp Chili powder
- 1 tsp Garlic Paste
- 1 tsp Lemon juice
- salt to taste
- 1 Onion
- 10 Garlic pods
- 2 strand Curry leaves
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1 tsp Pepper powder
- 1 tsp Sambar powder
- 1 tbsp Coriander leaves chopped
- 1 tsp Thalikkum Vadagam or Mustard seed
- salt to taste
- 2 tbsp oil sesame oil
- Keep all the ingredients ready. Thoroughly wash the fish using salt and lemon juice. Marinate fish with salt, garlic paste, chili powder, turmeric powder, lemon juice and keep it refrigerated for half an hour. Finely chop onion and garlic and set aside. Extract the tamarind and keep it ready.
- Heat a Kadai, add oil. Once oil gets heated add vadagam or mustard seed, let it crackle. Then add curry leaves, garlic, and onion. Saute till onion becomes translucent. Then add turmeric powder, chili powder, coriander powder, pepper powder and saute for a minute.
- Then add extracted tamarind, a glass of water and required salt and bring it to boil.
- Now add sambar powder, marinated fish and close the lid and cook for 12-15 minutes till the fish and tamarind are cooked properly. Then open the lid and boil till the required consistency of the curry is reached. Fish curry is ready. Garnish with coriander leaves.
- Use any branded sambar powder or homemade sambar powder.
- If you don't have a vadagam temper with mustard seed and hing.
- Use only gingelly oil (sesame oil) which gives a good flavor to the gravy.
- Instead of Kingfish, you can use any fish of your choice.
You can have Fish Fry along with this Fish Curry.
Lip-smacking Spicy and Tangy Fish Curry are ready to relish.
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