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Meen Kulambu / Fish Curry is a tasty and a mouth-watering recipe, loved by all ages. Just spelling the word will make one drool… Tingle your taste buds with the smooth and spicy Fish Curry blended with the sweet and tangy taste of tamarind and aroma of vengaya vadagam / sun dried seasoning balls. This dish should be rested for some time and then eaten because it helps the fish in absorbing the flavors into it and makes it more juicy and soft.
Fish is one of the prized and nutritionally rich and delicious foods that most of us love A very unique animal meat rich in essential fatty acids, low in cholesterol and contain protein and many other major nutrients. Normally the taste of the fish purely depends upon its origin, whether from salt or fresh water, its fat content and if eaten fresh or preserved.
Meen Kulambu goes extremely well with rice, dosa and rotis. Fish kuzhambu or kulambu is a classic dish typically prepared in the coastal areas of Tamil Nadu, Kerala and Mangalore regions.
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So, let’s see below on how to make meen kulambu / fish curry
Vengaya vadagam :
Soak the urad dal in water for 20 minutes and To this add the mustard, fenugreek, turmeric powder, cumin seeds, finely chopped onions, curry leaves and garlic, enough salt and mix well with your hands. Keep it in a container tightly covered for a day. Dry this in direct sunlight on the next day. Let this dry for the whole day till sunset. On the next day, add the sesame oil and mix well and then roll them into apple medium sized balls and continue drying it in sunlight for one more day.
Kulambu millagai thool:
Sun dry red chili 1kg, coriander seeds 1kg, Toor dal 100gm, curry leaves (handful), Turmeric 100gm and grind it finely
Ingredients:
Thenga para meen / Horse mackerel 350gms
Vengaya vadagam / sun dried seasoning balls 2 tbsp
Small onions 100gms
Tomato 1
Handful of curry leaves
Tamarind 1 lemon size ball
Homemade chili powder / Kulambu millagai thool 8tsp
Turmeric powder half tsp
Salt per taste
Vegetable oil
Methods:
Clean the fish and keep aside
Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.
Add homemade chili powder, salt, turmeric powder with tamarind juice and let its soak for 15mins
In a large pan, heat oil and add vengaya vadagam and let it sputter
Once they sputter, add small onions and sauté
After onions is softened Add the chopped tomatoes, curry leaves and sauté
Now add the tamarind mixture and let it boil for 15 mins till the raw smell is gone to a thick consistency
Now add in fish pieces and cook till fish is done around 10mins.
Turn of the heat and serve the delicious fish curry with rice
Thank You: )
Fish is one of the prized and nutritionally rich and delicious foods that most of us love A very unique animal meat rich in essential fatty acids, low in cholesterol and contain protein and many other major nutrients. Normally the taste of the fish purely depends upon its origin, whether from salt or fresh water, its fat content and if eaten fresh or preserved.
Meen Kulambu goes extremely well with rice, dosa and rotis. Fish kuzhambu or kulambu is a classic dish typically prepared in the coastal areas of Tamil Nadu, Kerala and Mangalore regions.
Click here to Like Our Facebook page
Click here to Follow us Twitter
So, let’s see below on how to make meen kulambu / fish curry
Vengaya vadagam :
Soak the urad dal in water for 20 minutes and To this add the mustard, fenugreek, turmeric powder, cumin seeds, finely chopped onions, curry leaves and garlic, enough salt and mix well with your hands. Keep it in a container tightly covered for a day. Dry this in direct sunlight on the next day. Let this dry for the whole day till sunset. On the next day, add the sesame oil and mix well and then roll them into apple medium sized balls and continue drying it in sunlight for one more day.
Sun dry red chili 1kg, coriander seeds 1kg, Toor dal 100gm, curry leaves (handful), Turmeric 100gm and grind it finely
Ingredients:
Thenga para meen / Horse mackerel 350gms
Vengaya vadagam / sun dried seasoning balls 2 tbsp
Small onions 100gms
Tomato 1
Handful of curry leaves
Tamarind 1 lemon size ball
Homemade chili powder / Kulambu millagai thool 8tsp
Turmeric powder half tsp
Salt per taste
Vegetable oil
Methods:
Clean the fish and keep aside
Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.
Add homemade chili powder, salt, turmeric powder with tamarind juice and let its soak for 15mins
In a large pan, heat oil and add vengaya vadagam and let it sputter
Once they sputter, add small onions and sauté
After onions is softened Add the chopped tomatoes, curry leaves and sauté
Now add the tamarind mixture and let it boil for 15 mins till the raw smell is gone to a thick consistency
Now add in fish pieces and cook till fish is done around 10mins.
Turn of the heat and serve the delicious fish curry with rice
Thank You: )
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