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Fish gravy - Meen kuzhambu

Fish gravy | Meen kuzhambu | How to make simple Fish gravy

Sangskitchen
Simple and easy to make Fish gravy, without any special grinding or masala powder with detailed pictures and video.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine South Indian
Servings 8
Calories 350 kcal

Ingredients
  

Ingredients:

  • 1 kg fish (any fish)
  • 1 tsp turmeric powder
  • ½ tsp salt
  • 3 tbsp gingelly oil
  • 1 tsp mustard
  • 1 tsp fenugreek seeds
  • 10 shallots or 1 big onion
  • 6 garlic pods
  • 1 sprig curry leaves
  • 1 tomato
  • ¼ tsp turmeric powder
  • 2 tbsp chilli powder
  • 2 tsp coriander powder
  • 3 cups water approx.
  • 1 big lemon size tamarind (to make 2 cups tamarind water)
  • 1 ½ tsp salt (as per taste)
  • 1 cup thick coconut milk
  • ½ tsp pepper powder

Instructions
 

Preparation:

  • Clean fish pieces properly with adequate water.
  • Drain the water completely, add turmeric powder and salt to marinate.
  • Keep this aside for ten to fifteen minutes while doing other preparations.
  • Extract one cup of thick coconut milk. You can use store-bought coconut milk too.
  • Peel and chop small onions and tomatoes. If shallots are not available you can use big onion.
  • Soak tamarind in 2 cups of warm water for 15 minutes. Extract thick tamarind water and keep aside.

Recipe for simple fish curry:

  • Heat gingelly oil, season with mustard seeds and fenugreek seeds.
  • Let them get roasted for a few minutes and add chopped onions.
  • Saute onions for few minutes until they become soft and light brown in color.
  • Add sliced garlic and curry leaves.
  • When garlic turns aromatic, add chopped tomatoes and cook them soft.
  • Now add chilli powder and coriander powder.
  • Add the tamarind water and mix well with the masala.
  • Now add required salt for the gravy, cover with a lid and cook the tamarind gravy.
  • Let the tamarind water boil fully for 6-8 minutes.
  • Now add the fish pieces to the boiling gravy. Do not mix as fish pieces are delicate.
  • Cook the fish for just 4-5 minutes by closing the lid again.
  • Open the lid, add coconut milk, mix well.
  • Finally, sprinkle some pepper powder.
  • Switch off when the fish gravy starts boiling again.
  • Serve with hot rice. Tastes heavenly the next day.

Video

Notes

Tips: 1) Always use good quality tamarind for making fish gravy to get an excellent taste. 2) Moreover, the quantity of the tamarind is based on the age and taste of your variety. 3) Finally, gingelly oil is the best choice for this curry as it gives a unique taste.

Nutrition

Calories: 350kcal
Keyword Easy meen kulambu, Fish gravy, Meen kuzhambu seimurai, Simple fish curry
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