Kilangan( Kizhanga) Meen Kuzhambu/ Tamilnadu Tamarind Fish Curry

This is simple and basic home style fish curry. With very few ingredients traditional South Indian fish curry is ready in minutes.

Meen Kuzhambu

Ingredients

Kilangan fish( or any small sized fish)- 500gms

Shallots( small onions)- 15nos

Garlic cloves- 6 to 8nos

Curry leaves few

Tomato( country tomatoes) medium- 1no

Tamarind lemon sized( soaked in water pulp extracted)- 1cup

Red Chilli powder- 1 1/2 to 2tsp

Coriander powder- 3 to 4tbsp

Gingelly oil( sesame oil)- 5tbsp

Mustard seeds- 1tsp

Salt to taste

Water- 1cup

Tamarind Fish Curry

Method

Cut, clean the fishes into pieces and set aside. In a bowl combine tamarind extract, red chilli powder, coriander powder, required salt and water. Mix well to make thin gravy. Peel and finely chop onions and garlic cloves. Coarsely chop the tomatoes and curry leaves. Heat gingelly oil in a pan, when oil is hot add mustard seeds, when they crackle add the chopped onion, garlic, curry leaves and tomatoes. Saute everything for few mins and add the prepared tamarind gravy to the pan. Bring the curry to boil and simmer curry for 3 mins until curry slightly thickens. Reduce the flame and add the cleaned fish pieces to the curry. let the fish pieces cook in curry for 2 mins. Remove fish curry from heat. Serve hot Kizhangan fish curry with steamed rice and simple home style fish fry--Click for recipe.

Tamilnadu Fish Curry