Meen Kuzhambu (Fish in Tamarind Sauce)

Posted On May 17, 2010

Meen kuzhambu is one of our favorite gravies that I usually make. It is a spicy, hot, sour gravy and a natural sweetness from tamarind. I Admired my mother several times when she cooks this and brings it out with wonderful taste. Being brought up near the coastal region of India,  I have enjoyed different varieties of  fishes. Father and I used to go to nearby fish port early at 5.30 AM and buy fresh fishes, prawns, and crabs directly from the vendors before it is taken to the fish market. It was fun to go there and see the discovery channel (Big fishes as they are shown on TV).

Adding raw Mango may induce the sweet, sour taste to kuzhambu as well as the mangoes taste better with those masalas. Do not use too sour raw mangoes as it adds more sourness to the gravy. Semi ripened can also be used.

Ingredients:

1. Pomfret fish – 500 gms, cleaned and cut into pieces (use any kind of fish)
2. Raw Mango – 1/2, cut into medium-sized pieces (optional)
3. Onion – 2 nos, finely chopped
4. Tomato – 1 finely chopped
5. Garlic – 5 cloves, roughly chopped
6. Oil – 2 Tbs
7. Mustard seeds -1 tsp
8. Fenugreek – 1/2 tsp
9. Cumin – 1 tsp
10. Asafoetida – 1/4 tsp
11. Tamarind – juice of lemon size tamarind.(Mix with 1/2 cup of warm water and separate the juice
12. Turmeric – 1/4 tsp
13. Chilli powder – 1 Tbs
14. Corriander powder – 1/2 Tbs
15. Salt for taste
16. Curry leaves – 2 strands
17. Corriander  for garnishing

Method:

1. Add oil to the pan. Add Mustard and wait for it to crackle. Â Then add fenugreek, cumin, and asafoetida.

2. Add the onions, garlic and saute it till it becomes soft.

3. Add the spice powders turmeric, chili, coriander, and mix it up for a minute.

4. Now add the tomatoes and cook till they are soft and mashed up.

5. Add the tamarind juice, 2 cups of water and salt and let it cook covered for 15 minutes.

6. Now add the fish and mango and cook for 5 minutes in a medium flame.

7. Finally add the curry leaves, coriander leaves, and serve it with Rice.

TIP: Tastes much better the next day. As the fish absorbs the tamarind juice and become more flavorful.