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 recipe…
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Recipe Time & More
Ingredients
- 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)
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Instructions
- ââ¬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
- ââ¬Â¢Peel and finely chop the onions and garlic
- ââ¬Â¢Chop the tomatoes into fine pieces and slit the green chilies into two equal halves.
- ââ¬Â¢Prepare Tamarind extract.
- ââ¬Â¢Heat oil in a kadhai, add in the mustard and cumin seeds along with curry leaves. Wait until they crackle.
- ââ¬Â¢Add in the finely chopped onion, garlic and green chilies, cook for few mins until they turn golden brown.
- ââ¬Â¢Add in the tomatoes and cook for few mins until they turn mushy
- ââ¬Â¢Add all the leftover spice powders and cook for few mins, until the raw smell goes off.
- ââ¬Â¢Pour in the tamarind extract, cover and let it boil
- ââ¬Â¢Pour in the coconut milk, cover and let it boil for few mins until the raw smell goes off
- ââ¬Â¢Drop the fish pieces gently in to the curry, cover and cook until the fish is 90 % cooked.
- ââ¬Â¢Remove the lid, keep in low flame and cook until the curry thickens and the oil floats on the top of the curry
- ââ¬Â¢Garnish with coriander leaves, cover with lid, and remove the lid only before serving.
- Serve hot with steamed rice for lunch.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Madraasi Deepa
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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.