Tamil · Lunch, Dinner
Meen kuzhambu (Tamil fish curry)
Firm white fish simmered in a fiery tamarind and shallot gravy, a Tamil coastal staple.
- Calories
- 457 kcal
- Protein
- 34 g
- Carbs
- 55 g
- Fat
- 11 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: fish, mustard.
Ingredients
- 50 g Basmati rice
- 150 g White fish fillets
- 1¾ tsp Tamarind paste
- ¼ tomato Tomatoes
- 1 shallot Shallots
- 1 tsp Sambar powder
- ¼ tsp Fenugreek seeds
- 2 g Curry leaves
- ¼ tsp Mustard seeds
- ½ tbsp Sunflower oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Heat the oil, splutter mustard seeds and fenugreek, then soften the shallot for 5 minutes.
- Add turmeric, sambar powder and tomato, and cook 5 minutes.
- Stir in the tamarind pulp and a little water, and simmer 8 minutes until the gravy thickens.
- Add the fish and curry leaves, and simmer gently 8 minutes until cooked through; season with salt and serve with the rice.
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