Tuesday, 19 March 2013

I know I am bit late to post this recipe in my blog, Thanks to Divya to remind me about this and I dedicate this to her :) The name itself is enough and still I don’t think would need an introduction. Hope you all would tried and liked making my kerala fish curry here is my Tamil Nadu meen kulambu. I just really love to have this as its high spicy curry with more tamarind and its completely different from the Kerala fish curry. One most important fact about meen kulambu is, it tastes great when you have it after atleast 4-5 hours after making it as the curry will get thickens more and all the masala will get in it well.Meen kulambu are awesome when it’s served with hot rice. It tastes heavenly doesn’t matter with any fish types.


  • Any Fish pieces- Half pound
  • Garlic pods-5 Nos
  • Small Onion-5-10 nos
  • Green Chilies- 4 Nos
  • Turmeric Powder- ¼ Tspn
  • Chilly Powder- 2 Tspn
  • Coriander Powder- 1 Tspn
To Temper:
  • Sesame Oil- 2 Tspn
  • Fenugreek Seeds- 1 Tspn
  • Manathakkali(Optional)-2 Tspn
  • Mustard- 1 Tspn
  • Curry Leaves- 10 nos
  • Tamarind Extract- Half Cup (Thick)


  1. In a bowl, Smash the tomato in the tamarind extract along with chili, turmeric and coriander powder and keep aside.
  2. In a pan, heat oil and add all the temper ingredients. After the curry leaves splits add the green chilies, garlic and sort until it becomes soft.
  3. Add the smashed tamarind extract and if needed add some more chili powder and let it boils for about 5 minutes.
  4. Now add the fish pieces to this and cook covered for about 5 minutes. After 5 minutes cook it uncovered until the gravy gets thickens.


"Manathakali is optional however if you add it will enhance the taste of the curry.

Keep medium flame when the curry starts thickening and do not switch off until the curry thickens which is the important factor."

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