Wednesday, April 16, 2014

Thengai Paal Meen Kuzhambhu / Fish Curry with Coconut milk

I have never been a big fan of seafood, except for crab. Thats the main reason that you don't see that much seafood related dishes in the blog. However I have started cooking fish these days for the sake of pappu. Amma generally makes fish curry with coconut and thats how I know fish. But my MIL makes a version wherein she never uses coconut. Its just lots of tamarind and loads of pearl onions. I took a liking to that curry right from day one and I make it occasionally at home.

This is a hybrid version of my MILs fish curry. I had some coconut milk on hand which I added in the end, allowed the curry to come to a boil and viola I got a tasty curry with a very mild flavor of coconut. The coconut masks the overpowering taste of the tamarind and gives a not-too-much creaminess and sweetness to the curry. On the whole it sure is a winner to me.

~*What U Need*~
Fish - 250 gms
Shallots/Pearl onions - 12
Tomato - 1 medium
Garlic pods - 4
Turmeric powder - 1/4 tsp
Red Chilli powder - 1.5 tsp
Coriander powder - 1.5 tsp
Fish curry powder/sambar powder - 1 tsp(optional)
Thick Coconut milk - 1/2 cup
Salt - as required
Gingelly Oil - 3 tbsp
Tamarind - 1 lemon sized ball soaked in 1/4 cup water
Salt - to season

To grind to a fine paste:
Cumin seeds - 1/2 tsp
Peppercorns - 1/2 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Shallots - 5
Garlic - 3

To season:
Fenugreek seeds - 1/4 tsp
Mustard seeds+Urud Dal - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 1 sprig

How I Made it:
Marinate the fish with salt, turmeric powder for 30 mins. In a kadai, add oil and when hot add the 'To Season' ingredients and fry well. Add chopped garlic pods and saute them for a minute. Add the chopped shallots and fry till golden brown.

Add the spice powders and fry for 5 mins. Add the ground paste and fry till the raw smell goes off. Then add tomato and saute till the oil oozes out. Now pour the tamarind extract and bring to a boil.

In low flame keep boiling till the oil separates and the curry reaches the desired consistency. Add a sprig of curry leaves and the fish pieces. Cook for few mins and then add the thick coconut milk. Cook for 1-2 mins and remove from flame.

Serve hot with white rice!!!

So thats it Folks...
With Love,

Signs off!!!

Pssst... Like my post... Don't miss any recipes from us
Get the latest updates straight to your email! Subscribe NOW for free!


  1. Droolworthy fish curry, very well goes with steamed rice.

  2. always love the addition of coocnut milk to fish curry, so beautifully presented dear.

  3. My mom makes meen kulambhu like ur mom .This version is diff with coconut milk nd looks more yummy

  4. Love the Meen Curry with Coconut milk, yummy with plain rice n pickle :)

  5. Curry looks so yum,makes me hungry

  6. My mom's version dear!!!! Your fish curry looks damn delicious

  7. Very inviting fish curry, love to add coconut milk in my fish curry, feel like inviting myself to ur place..

  8. elegantly presented who can resist this

  9. I cant eat this but looking fabulous vimi

  10. Even aftr having hesvy dinner ,tempting to have it.awesome presentation too :)

  11. I love this specific picture . I was drooling ,when you first posted in FB. Love the curry too.


  12. wow nice blog...oosome receipes.. I will try it soon.
    restaurants in south delhi


Thanks for dropping by and leaving your precious comments... Your comments are my best critics... Do visit often...

Blogging tips