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Fish In Tamarind Curry - Meen Kulambu

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Fish In Tamarind Curry - Meen Kulambu Recipe, machi Khatti salan, How To Make Fish In Tamarind Curry - Meen Kulambu Recipe

Andhra style fish curry is well blended with tamarind juice and other spices. Fish in tamarind sauce is quiet a spicy and tangy fish curry and one of the best fish recipes. It is also called as Meen Kozhambu in the Tamil Nadu and Kerala states of India especially the coastal regions.

About Recipe

Chepala pulusu, Meen kulambu, Macher thok

How to make FISH IN TAMARIND CURRY - MEEN KULAMBU

(36 ratings)
37 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
FISH IN TAMARIND CURRY - MEEN KULAMBU
Author : Vahchef
Main Ingredient : fish
Servings : 2 persons
Published date : March 06, 2019


Ingredients used in FISH IN TAMARIND CURRY - MEEN KULAMBU
• Fish - 500 grams.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Turmeric - 1/4 tea spoon.
• Onion paste - 1 cup.
• Curry leaves - 8 number.
• Green chillies - 5 number.
• Whole garlic (slightly crushed) - 4 cloves.
• Fennel seeds - 1/2 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Whole red chillies - 4 number.
• Tomato puree - 1 cup.
• Mustard seeds - 1/2 tea spoon.
• Sesame oil - 3 tablespoons.
• Chilli powder - 1 tablespoon.
• Tamarind juice - 1/2 cup.
• Salt - to taste.
Method:
  • Heat sesame oil in a pot, add mustard seeds when mustard seeds splutter.
  • Add cumin seeds, whole red chilli, fenugreek seeds, fennel seeds, whole garlic, slitted green chillies, curry leaves, onion paste.
  • Now, add turmeric powder and cook till onions are slightly cooked.
  • Then add ginger garlic paste, till all raw flavours are gone.
  • Season it with chilli powder, cumin powder, coriander powder, tomato puree along with 2 cups of water and 1 cup of tamarind juice and cook it for about 20-25 minutes.
  • When it comes to a slight boil, add salt and cook it till oil floats on top.
  • At last, add fishes and cook it with closed lid on a slow flame for about 5 minutes and switch off the flame.






Cooking with images Machi Ammbaa, Machi launji, Sigadi Huli







 

Comments & Reviews

 

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Recent comments

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Neththra'sVision Posted on Mon Apr 29 2013

Meen Kulambu ........Mmmmmmmmmm. Wow.........

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Dhiya Almosawi Posted on Mon Apr 29 2013

Awesome Recipe....Thank u VahChef

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smitha kushi Posted on Mon Apr 29 2013

My all time fav...... hmmmmm can't bit this taste...

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Neththra'sVision Posted on Mon Apr 29 2013

looks like you've gone fishing last night and catch some fish for us, ;) and you taught us 5 fish different recipes today! I think Im going to spend the rest of the week with fish. Thank you so much chef Sanjay Thumma!

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Bil Malik Posted on Mon Apr 29 2013

Looks deliiiiiciiiiious. Hum hum. Thanks chef.

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GunitForLyfe Posted on Mon Apr 29 2013

mmmmmmmm

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halfhausaman Posted on Mon Apr 29 2013

Chef Ji, what types if fish can I use for this? And what kind did you use? Sorry I can't hear very well watching on my phone

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potbottle Posted on Mon Apr 29 2013

mouth watering dish!!!

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Nitu Chugani Posted on Mon Apr 29 2013

Excellent!!!

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GRUBDUDE Posted on Mon Apr 29 2013

WOOOOOOOOOOOOOO! CLAY POTS ROCK!

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Fatima Amely Posted on Mon Apr 29 2013

I like the new intro way.

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Durga Shan Posted on Tue Apr 30 2013

Thank you chef. You are finally in Tamil nadu now. I was expecting to welcome you. I thought you forgot us. I think your north India tour finished.

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