Friday 11 January 2013

Fish Currywali | Meen Curry | Meen Kuzhambu | Microwave Fish Curry

Fish cooked in tamarind pulp and curd

'I am running out of recipes. I don't know what to cook today'. There goes my usual ranting to my mom. I don't like to repeat the dishes quite often. So I always feel I am out of ideas when I decide on what to cook. That's when mom told me what they had for lunch that day. It was this new but old fish curry. New but old coz mom used to make it regularly some years back and then stopped, but now has revived back on the menu as she is on a health plan and cutting low on tamarind (Curd gets her the tangy flavour she needs) !!

Actually she got this recipe from a microwave recipe book. But neither she nor I did this on microwave :-P (But if somebody else is interested to cook on microwave, do go ahead :-) ) So now I am happy that I have yet another new recipe and here it goes for you guys..

Recipe Source : Ma's Cookbook

I took:

Preparation Time: 15 minutes

Cooking Time : 30 minutes

I Used:    

Fish  -  250 gm
Onion  -  100 gm or 1 medium
Tomato  -  100 gm or 1 medium
Ginger-Garlic paste  -  2 tsp
Tamarind  -  Small Lemon sized 
Curd  -  150 gm
Mustard  -  1 tsp
Fenugreek seeds  -  1 tsp
Turmeric powder  -  ¼ tsp
Red Chilly powder  -  3 tsp
Coriander powder  -  4 tsp
Cumin seed powder  -  1 tsp
Curry leaves  -  1 sprig
Coriander leaves  -  2 sprig
Oil  -  As needed
Salt  -  As needed

The Way:

Prep part

  1. Grind the onion and tomatoes separately in a mixer and keep aside
  2. Soak the tamarind in water and extract the pulp
  3. Beat the curd and keep aside

Cooking part

  1. Heat oil. Add mustard, fenugreek seeds and curry leaves.
  2. When the mustard begins to splutter, add the onion paste followed by the ginger-garlic paste and saute well until the raw smell goes. Add the tomato paste and fry well.
  3. Now add turmeric powder, red chilly powder, coriander powder and cumin seed powder and saute.
  4. Add the tamarind pulp. When it comes to a slow boil, add the cleaned fish pieces and cook in medium flame for 10 mins or until the fish is half done. Add water as required.
  5. Add the beaten curd and coriander leaves and cook on low flame until the fish is well done :-)
Treat it with rice or dosas :-)


Adjust the tamarind and curd to suit your taste buds. Add a green chilly in the end if you want to adjust the taste.



  1. You know, I saw a similar recipe in TLC the other day where Cochin's Le Meridien's head chef made fish curry but the only difference was that he made it with coconut milk instead of curd and tamarind.
    It looked amazing and drool worthy and so is yours!! I in fact love the color in your curry more, because the tamarind makes it look sliding towards the khaki color than the white color. Good one.

    1. U know, this is my mom's yet another diet recipe.. No coconut.. and she wanted to reduce the tamarind too as it is not great for blood.. So substitute with curd for the tanginess.. And u get a yummy fish curry without compromising taste :P


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