Authentic Tamil Nadu Kancheepuram Poondu Poondu Meen Kuzhambu with Steamed Ponni Rice
A deeply spiced and aromatic coastal curry featuring an abundance of garlic cloves simmered in a tangy tamarind gravy. Best served hot over fluffy rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a earthenware pot or heavy-bottomed pan and crackle the mustard seeds and fenugreek seeds.
2
Add curry leaves and the peeled garlic cloves, sautéing until the garlic turns golden and fragrant.
3
Add the finely chopped onions and sauté until translucent.
4
Stir in the chopped tomatoes and cook until they turn mushy and oil separates from the masala.
5
Add the sambar powder, turmeric powder, and salt, stirring well for a minute.
6
Pour in the extracted tamarind juice along with an extra cup of water and bring the mixture to a rolling boil.
7
Reduce the heat and let the gravy simmer until it thickens and the raw tamarind smell disappears.
8
Gently slide in the fish chunks into the simmering gravy without breaking them.
9
Cover and cook on medium heat for about 8 to 10 minutes until the fish is cooked through.
10
Garnish with fresh coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g firm sea fish chunks, cleaned
30 peeled garlic cloves
1 large onion, finely chopped
2 tomatoes, finely chopped
Lemon-sized ball of tamarind, soaked and extracted
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig curry leaves
2 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.