Entree: India – Tamil Nadu – மீன் குழம்பு ➤ Mīn Kuzhambu (Tangy tamarind-based spicy fish curry from Tamil Nadu)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 2 min

Total 40 min

Ingredients

- 1.5 lb (680 g) firm white fish (kingfish, mackerel, or seabass), cleaned and cut into 6–8 pieces
- 3 tbsp (45 g) tamarind paste or 1.5 oz (45 g) fresh tamarind soaked and strained
- 2 cups (480 ml) water
- 1/4 cup (30 g) grated fresh coconut
- 2 tbsp (12 g) coriander seeds
- 1/2 tsp (1 g) fenugreek seeds
- 6 dried red chilies (adjust to taste)
- 1 tsp (2 g) turmeric powder
- 1 tsp (5 g) Kashmiri or regular red chili powder
- 2 tbsp (30 ml) sesame oil or peanut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (3 g) urad dal (split black gram)
- 8–10 curry leaves
- 8 small shallots or 2 medium onions, sliced
- 2 cloves (6 g) garlic, crushed
- 1 tbsp (15 g) jaggery or brown sugar (optional)
- Salt to taste

Instructions

1. Dry-roast the coriander seeds and fenugreek seeds in a small skillet over medium heat until aromatic and slightly browned, about 2–3 minutes. Add the dried red chilies for the last 30 seconds. Remove and cool. Grind the roasted spices with grated coconut and 2 tbsp (30 ml) water to a coarse paste.
2. In a bowl, dissolve tamarind paste in 2 cups (480 ml) warm water and strain to make tamarind broth. Set aside.
3. Heat oil in a wide, heavy-bottomed pan over medium heat. Add mustard seeds; when they splutter add urad dal and curry leaves and sauté until dal is golden.
4. Add sliced shallots and crushed garlic and sauté until softened and translucent, about 4–5 minutes.
5. Stir in turmeric and chili powder, then add the ground spice-coconut paste. Fry the masala for 2–3 minutes until oil separates slightly and raw aroma fades.
6. Pour in the tamarind broth, bring to a gentle boil, then reduce heat and simmer for 5 minutes. Adjust salt and add jaggery if using to balance flavors.
7. Gently slide the fish pieces into the simmering kuzhambu, spooning the broth over them. Simmer on low heat for 8–10 minutes until the fish is cooked through and tender; avoid vigorous boiling to keep the fish intact.
8. Taste and adjust seasoning. Turn off heat and let the curry rest for 2 minutes. Serve hot with steamed rice.