Authentic Tamil Nadu Kancheepuram Poondu Thakkali Meen Kuzhambu with Steamed Ponni Rice
A fiery and tangy coastal delicacy featuring tender fish simmered in a rich garlic and tomato gravy. Best enjoyed warm with fluffy steamed rice.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick juice from the soaked tamarind and set aside.
2
Heat sesame oil in a earthenware pot or heavy-bottomed pan over medium heat.
3
Add mustard seeds and fenugreek seeds, allowing them to sputter.
4
Add curry leaves and peeled garlic cloves, sautéing until golden brown.
5
Add chopped tomatoes and cook until soft and oil begins to separate.
6
Stir in sambar powder, turmeric powder, and salt, mixing well for a minute.
7
Pour in the tamarind extract and two cups of water, bringing the mixture to a rolling boil.
8
Reduce heat and simmer until the raw smell disappears and the gravy thickens slightly.
9
Gently slide in the fish pieces, ensuring they are submerged in the bubbling gravy.
10
Simmer for another 5 to 7 minutes until the fish is cooked through, garnish with fresh coriander leaves, and serve warm with steamed Ponni rice.
Ingredients
500 grams firm white fish fillets
20 cloves peeled garlic
3 ripe tomatoes, finely chopped
1 large lemon-sized ball of tamarind, soaked and extracted
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig fresh curry leaves
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.