Indulge in the authentic flavors of South India with our step-by-step Fish Curry recipe. This traditional South Indian style fish curry bursts with aromatic spices and rich coconut milk. Follow our easy instructions to create a delectable dish that will transport your taste buds to the coastal shores of India. Perfectly balanced and full of depth, this fish curry is a must-try for culinary enthusiasts and seafood lovers alike.
Experience the true essence of South Indian cuisine with our flavorful Fish Curry recipe in the traditional style. This step-by-step guide will walk you through the process of creating a mouthwatering dish that combines tender fish chunks with a perfectly spiced coconut-based gravy. With ingredients readily available, even to those new to South Indian cooking, you can enjoy an aromatic and rich fish curry that’s a staple in coastal kitchens. Elevate your home cooking with this delightful recipe that captures the vibrant tastes of South India.
How To Make Delicious and Flavorful Fish Curry Recipe | Meen Kulambu
Ingredients
Instructions
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To begin making the Sankara Meen Kuzhambu recipe, wash and clean the fish pieces twice or thrice.
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Start by soaking the tamarind pulp in warm water for about 15-20 minutes. Squeeze and extract the tamarind juice from it. Discard the pulp and seeds.
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To prepare the masala paste, heat oil in a pan.
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Add the onions preferably shallots.
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Add the chopped ginger and garlic. Sauté until they turn translucent.
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Add chopped tomatoes.
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Add salt to this masala paste.
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Sauté in medium flam till all become mushy.
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Add fennel seeds, cumin seeds and pepper corns. Sauté for a minute.
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Transfer everything in to a plate and allow to cool.
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Once cool down, transfer in to a mixie jar and add turmeric powder.
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To this add red chilli powder and coriander powder.
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Add kulambu powder.
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Grind them all in to fine paste without any water.
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Heat oil in a pan or pot, preferably a clay pot, over medium heat. Add the mustard seeds and fenugreek seeds. Allow them to splutter.
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Add small onion, garlic cloves and some fresh curry leaves.
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Add the chopped onions and sauté until they turn translucent.
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Add slitted green chillies and curry leaves.
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Add freshly ground masala paste.
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Cook until the mixture gets thickened and oil starts separating from the mixture.
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Add some water that was used to rinse the mixer grinder.
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Next add the tamarind extract.
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Add salt this recipe.
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To this add thick coconut milk.
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Bring the mixture to a gentle simmer. Allow the flavors to meld for 10 minutes.
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Add the fish pieces to the gravy. Gently stir to coat the fish with the masala.
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Cover the pot and let the fish cook in the gravy over low to medium heat for about 10 minutes, or until the fish is tender and cooked through.
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After 10 minutes the nice aroma comes out and oil start floating on the top of the curry.
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Check once, the fish pieces are cooked nicely.
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Lastly, temper the dish with hot gingelly oil or coconut oil, adding cumin seeds, shallots, and fresh curry leaves.
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Sankara Meen Kulambu is now ready to be served. It pairs well with steamed rice or traditional South Indian bread like appam or idli or dosa.
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Enjoy the authentic flavors of this traditional Sankara Meen Kulambu!
Note
- You can use any variety of fish for this recipe.
- Adjust spice level according to your taste bud.
- After adding fish pieces gently mix otherwise the shape will break.
- This same recipe can prepare with gingerly oil or coconut oil as you prefer.
- For tempering you can use sundried onion balls instead of cumin seeds and onion.
