Garlic Fish Curry / Poondu Meen Kulambu
About Garlic Fish Curry / Poondu Meen Kulambu
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: http://madraasi.com/main-course/non-vegetarian/seafood/.
Let us move on to the recipeรขโฌยฆ
Print
Pin
Advertisement
Recipe Time & More
Ingredients
- 1/2 kg Fish รข seer vanjaram meen รข
- small Pearl Onions or onions รข onions รข nos
- 1 pods Garlic medium sized รข รข
- 1 no Green Chillies รข รข
- 1 Tomato รข รข nos
- 1/4 tsp Turmeric Powder รข รข
- 1 tsp Red Chili Powder รข รข
- 2 tsp Coriander Powder รข รข
- 1 tsp Cumin Powder รข รข
- a Tamarind or lemon รข รข lemon size
- 1/4 tsp Mustard Seeds รข รข
- 1/4 tsp Cumin Seeds รข รข
- 1 cup Coconut Milk รข รข
- 1 tsp Lemon Juice รข รข
- leaves Garnishing or coriander รข coriander รข for
- a leaves Curry รข รข
- to Salt รข
- 2 tbsp Oil รข รข
Advertisement
Instructions
- รยขรขยยฌรยขClean and chop the fish into slices and marinate them with ยผ tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of coriander powder, salt and ยฝ tsp of lemon juice for about 20 mins
- รยขรขยยฌรยขPeel and finely chop the onions and garlic
- รยขรขยยฌรยขChop the tomatoes into fine pieces and slit the green chilies into two equal halves.
- รยขรขยยฌรยขPrepare Tamarind extract.
- รยขรขยยฌรยขHeat oil in a kadhai, add in the mustard and cumin seeds along with curry leaves. Wait until they crackle.
- รยขรขยยฌรยขAdd in the finely chopped onion, garlic and green chilies, cook for few mins until they turn golden brown.
- รยขรขยยฌรยขAdd in the tomatoes and cook for few mins until they turn mushy
- รยขรขยยฌรยขAdd all the leftover spice powders and cook for few mins, until the raw smell goes off.
- รยขรขยยฌรยขPour in the tamarind extract, cover and let it boil
- รยขรขยยฌรยขPour in the coconut milk, cover and let it boil for few mins until the raw smell goes off
- รยขรขยยฌรยขDrop the fish pieces gently in to the curry, cover and cook until the fish is 90 % cooked.
- รยขรขยยฌรยขRemove the lid, keep in low flame and cook until the curry thickens and the oil floats on the top of the curry
- รยขรขยยฌรยขGarnish with coriander leaves, cover with lid, and remove the lid only before serving.
- Serve hot with steamed rice for lunch.
Advertisement
Related Posts You May Like
Visit Our Store
Madraasi Deepa
5 Comments
Leave a Reply
You must be logged in to post a comment.
Such a great recipe! Can’t wait to try it.
What a delicious idea! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
Absolutely scrumptious! Thanks for the recipe.
Looks so good! Can’t wait to try it.