Welcome to our culinary journey through the vibrant and diverse cuisine of Tamil Nadu, a region known for its rich cultural heritage and mouthwatering dishes. Today, we are excited to share with you an enticing sneak peek into one of the state’s most beloved culinary treasures – Tamil Nadu Style Fish Curry. In this blog, we won’t be divulging the secret recipe, but we’ll tantalize your taste buds with a vivid description of this iconic dish, its history, and the unique flavors that make it a must-try for any food enthusiast.
Dive into the rich culinary heritage of Tamil Nadu with our tantalizing Fish Curry recipe. Discover the secret to creating an aromatic and flavorful dish that’s beloved by locals and food enthusiasts alike. Immerse yourself in the unique blend of spices, ingredients, and techniques that make this Tamil Nadu-style Fish Curry a culinary masterpiece. Get ready to tantalize your taste buds with the authentic taste of Tamil Nadu, right in your own kitchen.
Watch Fish Curry Recipe in tamil
Fish Curry Recipe | Meen Kulambu Recipe | Gomathi Kitchen
Meen Kuzhambu is a quintessential curry dish from the South Indian Cuisine that goes with spicy with the flavours. Typically eaten with plain steamed rice, fish curry is a popular curry dish in entire South India specially Tamil Nadu and Kerala. Fish is great in taste and it's believed to be good for breastfeeding mothers as it increases milk supply for the new born. But fish also increase body heat, so its suggested to consume in wisely.
To Tamarind Masala Mix for Kulambu
Final Tempering (Optional)
how to make fish curry recipe or meen kulambu recipe
Clean the fish with turmeric powder & salt
Prepare the masala mix with the items given under ‘To Tamarind Masala Mix for Kulambu’ table in order.
Smash the tomatoes then keep it in separate bowl.
Heat oil, temper with the items given under ‘To temper’ table in order.
Then add chopped onions & Garic Cloves ,saute it in medium flame until turns light golden colour.
while saute the onion add green chilies too.
Add smashed tomato, saute it about 2 minutes.
Add Tamarind Masala Mix in to it.boil it in medium flame until oil separates.(approximately 3-4 minutes )
while boiling add only fish head part ,because it takes long time to cook.
Boil until thick in medim flame (Roughly 5 minutes)
once the kulambu is thick add mango pices & remaining fish pieces & curry leaves.mix it gently.
Cook the kulambu in medium flame about 4-5 minutes.then switch off the flame.
Heat oil, temper with the items given under ‘Final Temparing’ table in order.this part is totaly optional,you can skip this part too.
Serve it with hot white rice.
- We can use any type fish for this curry
- Prepare this Kulambu 3-4 hours before you serve, then the taste will be good.
- Mango is optional, traditionally they add fresh mango too