Authentic Tamil Nadu Tuticorin Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Meen Kuzhambu V2 with Warm Steamed Ponni Rice
Experience the bold coastal flavors of southern Tamil Nadu with this tangy and spicy fish curry. Simmered in a rich tamarind and shallot gravy, it pairs perfectly with comforting steamed rice.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick tamarind juice and set aside.
2
Heat sesame oil in a earthenware or heavy-bottomed pan, splutter mustard and fenugreek seeds.
3
Add curry leaves and peeled shallots, sautéing until translucent.
4
Stir in chopped tomatoes and cook until soft and pulpy.
5
Add kuzhambu chilli powder, turmeric, and salt, mixing well for a minute.
6
Pour in the tamarind extract and two cups of water, bringing it to a rolling boil.
7
Gently slide in the fish pieces, reduce heat, and simmer until the fish is cooked through and oil floats on top.
8
Serve hot alongside warm steamed Ponni rice.
Ingredients
500g firm white fish pieces
1 cup small shallots, peeled
2 large tomatoes, 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 kuzhambu chilli powder
1/2 tsp turmeric powder
Salt to taste
Warm Steamed Ponni Rice for serving
*This AI-generated recipe may contain inaccuracies.