Meen Kollambu ~ Fish Curry

There is a beautiful Tamil song in praise of Meen Kuzhambu, which is an evergreen hit. And of course down south all are fond of this meen kolambu or Fish curry. At home Meen Kolambu is a must for Wednesday dinner. This is one those favorite dishes made by Amma, that I have never tasted, even during the time I used to eat non-veg. But from the great fans this dish has at home, for sure vouches for its great taste. 

During the early years of marriage, hubby dear never liked eating this, but Fish curry is mostly acquired taste so as years passed by, he has come to love it. This is always prepared by Amma. Though on many occasions I have got the recipe, I have never got down preparing it. So I would like to share this recipe as made by my mother.

Serves : 4 - 5
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Tamil Nadu

Ingredients Needed

For gravy

King Fish or Sheela - 500 gms
Sambar Onions - 150 gms
Regular Onions - 50 gms
Tomatoes - 150 gms
Tamarind - lemon sized (20 gms)
Chilli powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp

For seasoning:

Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek - 1/4 tsp
Oil - 150 gms
Garlic pods - 6-7
Salt to taste
Green chillie - 2
Curry leaves handful
Coriander leaves few

Method to prepare:

Soak tamarind in water and extract pulp. Clean and cut the fish to desired size.

Chop onions, garlic and tomatoes finely. Heat Oil in a Kadai. Add mustard, Cumin, Fenugreek, once it splutters, add chopped onions & garlic. Sauté well, fry till its golden in colour.

Add tomatoes, Chilli powder, Coriander powder, Turmeric and salt. Cook on high for few mins. Then add tamarind pulp and required water. Cook on high for 5 mins. Simmer it and let it cook till the gravy becomes thick

Fish can be added once the gravy thickens and oil has come out. Cook on high flame for 5 mins after adding fish. Then simmer it for 5 mins. Add chopped green chillis and finely chopped coriander leaves at this stage. Once done, remove it from flame.

10 mins is enough to cook fish, else it will get shredded. Also the taste of the gravy changes based on the type of fish used. Folks at home vouch for King fish first followed by Sheela, but any type of fish can be used to prepare this gravy.

Meen Kollambu tastes best when it is prepared and served after 4 to 5 hrs or by next day. Amma normally prepares it during afternoon for dinner.


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