Tamil Nadu

Meen kuzhambu

Name: Meen kuzhambu
Total time: 40 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 500 g seer pomfret or mackerel pieces fish; a big lemon sized ball tamarind; 2 cups water; 12 sliced shallots; 8 cloves garlic; 2 medium chopped tomato; 1 tbsp red chilli powder (indian red chili powder); 1 tbsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1/4 cup ground smooth fresh grated coconut; 3 tbsp sesame oil; 1/2 tsp mustard seeds; 1/2 tsp fenugreek seeds; 2 sprigs curry leaves; Salt, to taste

Fish simmered in tamarind and roasted spices in a clay pot. Next day it is even better, if it lasts.

40 minTime

28 gProtein each

hotSpice

Clay pot fish curry2 chapters · 1 min read

Make it your way

Grandma's wayClay pot, sesame oil, fenugreek tempering.

The original

340kcalsame

28 gproteinsame

5 gfibresame

40minutessame

Meen kuzhambu as coastal Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g seer, pomfret or mackerel pieces

Tamarinda big lemon sized ball

Water2 cups

Shallots12, sliced

Garlic8 cloves

Tomato2 medium, chopped

Red chilli powder (indian red chili powder)1 tbsp

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)½ tsp

Fresh grated coconut¼ cup, ground smooth

Sesame oil3 tbsp

Mustard seeds½ tsp

Fenugreek seeds½ tsp

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Wash fish with salt and turmeric and keep aside. Squeeze tamarind into 2 cups extract.
2Heat sesame oil in a clay pot or heavy pan. Splutter mustard and fenugreek, add curry leaves, shallots and garlic, and saute golden.
3Add tomatoes and the chilli, coriander and turmeric powders. Cook until mushy and oil separates.
4Pour in tamarind extract, salt and coconut paste. Simmer until slightly thick.
5Slide in the fish, swirl the pot rather than stirring, and simmer until just cooked through. Rest before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Meen kuzhambu

Fish simmered in tamarind and roasted spices in a clay pot. Next day it is even better, if it lasts.

40 minTime

28 gProtein each

hotSpice

Clay pot fish curry2 chapters · 1 min read

Make it your way

Grandma's wayClay pot, sesame oil, fenugreek tempering.

The original

340kcalsame

28 gproteinsame

5 gfibresame

40minutessame

Meen kuzhambu as coastal Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g seer, pomfret or mackerel pieces

Tamarinda big lemon sized ball

Water2 cups

Shallots12, sliced

Garlic8 cloves

Tomato2 medium, chopped

Red chilli powder (indian red chili powder)1 tbsp

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)½ tsp

Fresh grated coconut¼ cup, ground smooth

Sesame oil3 tbsp

Mustard seeds½ tsp

Fenugreek seeds½ tsp

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Wash fish with salt and turmeric and keep aside. Squeeze tamarind into 2 cups extract.
2Heat sesame oil in a clay pot or heavy pan. Splutter mustard and fenugreek, add curry leaves, shallots and garlic, and saute golden.
3Add tomatoes and the chilli, coriander and turmeric powders. Cook until mushy and oil separates.
4Pour in tamarind extract, salt and coconut paste. Simmer until slightly thick.
5Slide in the fish, swirl the pot rather than stirring, and simmer until just cooked through. Rest before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Meen kuzhambu

Make it your way

Ingredients

Method

Meen kuzhambu

Make it your way

Ingredients

Method

Make it a meal