Indian cuisine · Fish & Seafood

Meen Kuzhambu

Tamil fish curry started in sesame oil and simmered down with tamarind, fenugreek and shallots.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 4 tbsp sesame oil
• 3 tbsp tamarind paste
• 200 g pearl onions
• 2 tomatoes
• 2 tsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1/2 tsp fenugreek seeds
• 15 curry leaves
• 6 garlic cloves
• Salt

Instructions

1. Cut the fish into large pieces, rub with 1/2 tsp turmeric and salt, and refrigerate; dissolve the tamarind paste in 500 ml warm water.
2. Peel the pearl onions and leave whole, crush the garlic cloves and roughly dice the tomatoes.
3. Heat sesame oil in a clay pot or heavy pot, toast the fenugreek seeds for 30 sec. until light brown, then add the curry leaves.
4. Fry the pearl onions and garlic for 6–7 min. until translucent-brown, then toast the chili powder, coriander powder and remaining turmeric for just 30 sec. — they burn very quickly.
5. Pour in the tomatoes and tamarind water, season with salt and reduce uncovered over medium heat for 15–18 min. until the sauce thickens noticeably and the sesame oil floats on top.
6. Add the fish pieces, let steep covered for 8 min., swirl the pot rather than stirring, and serve the curry with rice and papadam.