Meen kazhambu / South indian fish curry

Fish Curry is so easy to make and so tasty to eat. There are many different ways to cook , hereby my favourite.

Ingredients :

3 Fish fillets ( I use Haddock or Lemon Sole,  but you can use any salt water fish without skin)

1 full Teaspoon of Tamarind concentrate (put in a glass of warm water to dissolve)

1 Teaspoon MDH Fish Curry Masala (this is a substitute to Vadagam which you can't buy in Europe, if you have Vadagam, use it instead of Fish Curry Masala)

1 Teaspoon Fenugreek seeds

1 Teaspoon Mustard seeds

1 Teaspoon Cumin seeds

15 fresh Curry leaves

5dl of water

4 Garlic pods (mashed)

2 big Onions, chopped into small pieces

2 ripe Tomatoes, chopped into chunks

1 Teaspoon Chilli Powder

1/2 Teaspoon Turmeric/Kurkuma Powder

Salt

Some Coriander leaves (if you like)

3 Tablespoons Oil

  

Tamarind concentrate

MDH Fish Curry Masala which I use

Preparation:

  

Wash the fish and keep the fillets aside, dissolve the tamarind in a glass of warm water

Heat a non-stick pan and add fenugreek seeds, Cumin seeds, mustard seeds

Once fenugreek seeds are light brown, add garlic and curry leaves

After few seconds, add the onions and fry until golden brown

Add the tomatoes and fry until tomatoe are mashed

Add the Chilli, turmeric/kurkuma, fish masala and salt

Add the tamarind water and after few seconds the additional 5dl of water

Cook the gravy for 10 minutes in medium flame

Now add the fish and cook until fish is done (app. 5 minutes)

Fish curry is at its best after half a day as the spices evolve in the curry, you can easily keep it in the fridge. Serve with boiled rice, salads and fish fry.

Serving suggestions:

Boiled rice, fish fry and fish curry

Fish fry with salads for a low carb meal

My husband usually takes rice and I would eat salads instead