Meen Kuzhambu (Tangy Fish Curry) how to prpare and ingredients

Meen Kuzhambu, also known as Tangy Fish Curry, is a popular South Indian dish with a delicious blend of tangy and spicy flavors. Here's a basic recipe for Meen Kuzhambu:

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Ingredients: 500g fish (preferably a firm-fleshed variety like kingfish or tilapia) 1 large onion, finely chopped 2 tomatoes, chopped 1/2 cup tamarind extract (soak tamarind in warm water and extract the pulp) 2 tablespoons gingelly oil (sesame oil) 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 sprig curry leaves 1 teaspoon turmeric powder 2 tablespoons sambar powder (adjust according to spice preference) 1 tablespoon red chili powder (adjust to taste) 1 tablespoon coriander powder Salt to taste Water as needed Fresh coriander leaves for garnish Instructions: Clean and Marinate the Fish: Clean the fish thoroughly and cut it into curry-sized pieces. Marinate the fish with turmeric powder and a pinch of salt. Set aside for about 15-20 minutes. Prepare Tamarind Extract: Soak a small piece of tamarind in warm water and extract the pulp. Set aside the tamarind extract. Cooking: Heat gingelly oil in a pan or kadai over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter. Add chopped onions and sauté until they turn translucent. Add Spice Powders: Lower the heat and add turmeric powder, sambar powder, red chili powder, and coriander powder. Sauté for a minute until the raw smell disappears. Add Tomatoes: Add chopped tomatoes and cook until they become soft and the oil starts to separate. Add Tamarind Extract: Pour in the tamarind extract and bring it to a boil. Add salt according to taste. Add Fish: Carefully add the marinated fish pieces. Allow it to simmer until the fish is cooked. Be gentle while stirring to avoid breaking the fish. Curry Leaves and Garnish: Add curry leaves and let the curry simmer for a few more minutes until it reaches the desired consistency. Finish and Garnish: Drizzle a bit of gingelly oil on top for an authentic touch. Garnish with fresh coriander leaves. Serve: Let the Meen Kuzhambu rest for a while before serving to enhance the flavors. It pairs well with steamed rice or South Indian staples like dosa or idli. Enjoy your Tangy Fish Curry! Adjust the spice levels and ingredients according to your taste preferences.