Description
As the names 'Meen (fish)' and 'Kuzhambu (tamarind-based sour curry)' imply, a curry that makes rice unstoppable, simmering white fish with strong tamarind acidity and abundant spices.
Restaurants serving Meen Kuzhambu
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Tamarind
- Onion
- Tomato
- Garlic
- Mustard seeds
- Fenugreek
- Turmeric
- Coriander
- Red chilies
- Curry leaves
- Salt
- Sesame oil
Instructions
- Season white fish fillets with turmeric and salt. Soak tamarind pulp in hot water to make acidic extract (juice).
- Heat sesame oil (or coconut oil) in a pot, temper mustard seeds, fenugreek, curry leaves, fry onions, garlic, tomatoes to a paste.
- Add coriander, red chili powder, pour tamarind juice and boil. Toss in fish, simmer until fish cooks and oil floats on the sauce to finish.
Learn more Spice, substitutes, tips
Key spices
Strong tamarind acidity and bittersweet fenugreek aroma
Substitutes at Japanese supermarkets
Mackerel or sardines (highly compatible with strong blue fish umami)
Pairing
Indica rice、Dosa
Trivia
[Hardcore] Not using coconut milk means fish umami, spice heat, and intense tamarind acidity directly hit the tongue. Becomes even more delicious the next day as fish dashi completely melts into the sauce.
Eating tips & etiquette
[Unique Eating] Let freshly cooked Indica rice absorb the thin sour sauce splashingly, bringing it to mouth while shredding the fish meat by hand!
Allergen
Seafood, Sesame (from sesame oil)