Kerala Fish Curry – Spicy Meen Kulambu With Kudampuli | Meen Curry

Kerala Fish Curry

Kerala Fish Curry Red-Hot and Spicy is a fiery dish made of fresh fish pieces simmered in a Kudampuli-flavoured red gravy. Kudampuli Meen Curry with its distinctive flavour is simply relishing.

Kerala Fish Curry

The spicy seafood curry is crazy good! The Malabar tamarind combined with Indian spices really gives the fish a tangy, intense flavour.

Fish is rich in omega-3 fatty acids, essential for keeping the heart and brain healthy.

Kudam Puli

Kudampuli, also known as Malabar Tamarind or Fish Tamarind, is a key ingredient in most seafood preparations of Kerala. This natural ingredient (scientific name: Garcinia cambogia) is believed to assist in weight loss and help strengthen the immune system.

Kerala Fish Curry Preparation:

Fish Masala Curry in coconut oil with kokum and and a generous sprinkling of curry is a delicacy. Tangy and spicy Meen Kulambu is sure to tickle your tastebuds. The masala paste is the secret ingredient to this mouth-watering fish curry recipe.

How to make Kerala Fish Curry with tamarind:

To make hot and sour Kerala Fish Curry, firstly clean the King fish well and cut into pieces.
Next grind to a coarse paste all the ingredients mentioned under ‘for paste’. Set aside.
Heat about a teaspoonful of oil in a kadai. Once the oil heats up, splutter mustard seeds, followed by fenugreek seeds.
Then stir in finely chopped shallots, minced ginger and garlic. Sauté for a few minutes till the onions brown.
Now put in the ground spice mixture and sauté until a warm golden brown. You have to keep stirring the mixture constantly, or else it may stick to the bottom of the pan.
Next sprinkle turmeric and red chilly powder. Cook over a low flame for about two minutes.
Now, pour a cup of water into the pan and bring this mixture to a boil. Continue cooking until the mixture gets a deep red colour and the consistency thickens.
Again pour 1 ½ cups of water into the pan and bring the mixture to a boil.
Then sprinkle salt, add the curry leaves and drained pot tamarind into this watery gravy and set aside.

Fish Gravy

Now take a clay pot and arrange the first batch of fish pieces in a layer.
Then pour half of the prepared gravy mixture evenly over the layered fish in the pot.
Again arrange the next batch of fish pieces in a layer, placing them over the first batch of fish.
Then tip the remaining the curry over the second batch of fish. Cook over a medium flame for 15-20 minutes, depending on what kind of fish you use.

Spicy Fish Curry

Lastly toss in some more fresh curry leaves. You can also add a couple of drops of coconut oil and set the dish aside for about 30 minutes, to allow the fish pieces to soak in the spicy curry and absorb its unique sour and spicy flavour.
Serve hot and spicy Kerala Fish Curry with piping hot rice.

If you are searching for more seafood dishes, then do try out Chepala Kura

Kerala Spicy Meen Gravy Recipe Ddetails below:

Kerala Meen Kulambu With Kudampuli

Red-Hot Spicy Kerala Fish Curry is a popular fish curry with kokum. Spicy Kerala Meen Kulambu is made with the regular tamarind and coconut paste in some parts of Kerala, giving it a deep yellowish-orange colour. A great-tasting Kerala fish curry with full of deliciously spicy flavours.

Course Main Course

Cuisine Kerala

Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Calories 110kcal

Author Shil

Ingredients

Fish King fish/Mackerel etc. - 8 -12 pieces

For Paste

Ginger – ½ cup finely chopped
Garlic - ½ cup finely chopped
Shallots - 3-4 finely chopped

For the curry:

Refined oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Shallots - 2-3 finely chopped
Curry leaves - 8-10
Garlic - ¼ cup finely chopped
Ginger - ¼ cup finely chopped
Turmeric powder – ½ tsp
Kashmiri Chilli Powder - 3-4 tsp
Kudam Puli pot tamarind – 3-4 stars (soak it in 2 cups of water)

Instructions

Clean and cut the fish. Smaller fish like Mackerel need not be cut.
Grind all the ingredients under ‘for paste’ into coarse paste and keep aside.
Heat a pan and add 1 tsp full of refined oil.
Add the mustard seeds when the oil is hot enough.
As the mustard seeds splutter, add the fenugreek seeds.
When the fenugreek seeds turn brown, add the chopped shallots, chopped ginger and garlic and sauté for about 2 minutes or until the mixture turns brown.
Tip in spice paste and sauté until golden brown. This mixture needs to be stirred constantly as it may stick to the pan.
Add turmeric and chilly powder and cook this mixture for about 2 minutes under very low flame. A higher flame may cause the chilly to burn.
Now, add 1 cup of water to this mixture and bring it to boil. Continue heating until it becomes thicker in consistency and attains a deep red color.
Add 1 ½ cups of water to this mixture and bring it to boil.
Now add salt, curry leaves and drained kudam puli (pot tamarind) into this watery mixture and keep aside.
Take a clay pot/ pan and arrange the first batch of fish on the pan in a layer.
Transfer half of the curry mixture to the pan, spreading evenly over the layer of fish.
Now add the next batch of fish, placing them over the already existing batch of fish.
Pour in the rest of the curry and cook it on medium flame for about 15-20 minutes depending on the kind of fish.
Season it with some more curry leaves. In a typical Kerala style, you may also add a few drops of coconut oil and keep it aside for at least 30 minutes. This helps the fish to soak in the curry and attains its special sour and spicy taste.
Kerala Fish Curry goes well with mashed tapioca (another Kerala favourite) or rice.