Garlic Fish Curry / Poondu Meen Kulambu

Garlic Fish Curry / Poondu Meen Kulambu - Plattershare - Recipes, food stories and food lovers
Fish curry is delicious in Tamil cuisine, with mild tanginess and spiciness. I have shared few fish curries but this one is little different than all the others, since I have induced garlic and small / pearl onions. Pearl onions and garlic has their own taste and when combined with this curry gives a delicious taste and attractive color. Garlic Fish Curry / Poondu Meen Kulambu had mild tanginess, spiciness and little sweetness. I have used Seer Fish / Vanjaram Meen, you can also use king fish (fish with less bones goes out well for this curry). Health benefits of Seer Fish: Seer fish / Vanjaram Meen are very good source of Omega 3 fatty acids which helps keep arteries open and allow blood flow smoothly. Also Omega 3 has anti-inflammatory effects which helps in sinus, osteoporosis and arthritis. How to select the best Seer Fish: The fish should have dark flesh or muscle, also the color of the fish indicates the oil content in the fish. Always go for a fat Seer fish which has less fat whereas the lean and pale fish has lots of fat. Do check out my other Seafood recipes in this link: Let us move on to the recipe…
4 from 4 votes
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Lunch
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5


  • 1/2 kg Fish â seer vanjaram meen â
  • small Pearl Onions or onions â onions â nos
  • 1 pods Garlic medium sized â â
  • 1 no Green Chillies â â
  • 1 Tomato â â nos
  • 1/4 tsp Turmeric Powder â â
  • 1 tsp Red Chili Powder â â
  • 2 tsp Coriander Powder â â
  • 1 tsp Cumin Powder â â
  • a Tamarind or lemon â â lemon size
  • 1/4 tsp Mustard Seeds â â
  • 1/4 tsp Cumin Seeds â â
  • 1 cup Coconut Milk â â
  • 1 tsp Lemon Juice â â
  • leaves Garnishing or coriander â coriander â for
  • a leaves Curry â â
  • to Salt â
  • 2 tbsp Oil â â


  • •Clean and chop the fish into slices and marinate them with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of coriander powder, salt and ½ tsp of lemon juice for about 20 mins
  • •Peel and finely chop the onions and garlic
  • •Chop the tomatoes into fine pieces and slit the green chilies into two equal halves.
  • •Prepare Tamarind extract.
  • •Heat oil in a kadhai, add in the mustard and cumin seeds along with curry leaves. Wait until they crackle.
  • •Add in the finely chopped onion, garlic and green chilies, cook for few mins until they turn golden brown.
  • •Add in the tomatoes and cook for few mins until they turn mushy
  • •Add all the leftover spice powders and cook for few mins, until the raw smell goes off.
  • •Pour in the tamarind extract, cover and let it boil
  • •Pour in the coconut milk, cover and let it boil for few mins until the raw smell goes off
  • •Drop the fish pieces gently in to the curry, cover and cook until the fish is 90 % cooked.
  • •Remove the lid, keep in low flame and cook until the curry thickens and the oil floats on the top of the curry
  • •Garnish with coriander leaves, cover with lid, and remove the lid only before serving.
  • Serve hot with steamed rice for lunch.

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4 from 4 votes

Madraasi Deepa
Madraasi Deepa

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