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Fish Curry, Village Style is delicious and traditional nattu meen kulambu. Made with aromatic spices and fresh ingredients, this recipe surely a fish lover's delight.
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Fish Curry, Village Style, Nattu Meen Kulambu

Fish Curry, Village Style is delicious and traditional nattu meen kulambu. Made with aromatic spices and fresh ingredients, this recipe surely is a fish lover's deli
Course Main Dish
Cuisine Tamil
Author Fareeha

Ingredients

  • 1 kg fish any vareity (I have used Sultan Ibrahim)
  • 4 tbsp oil
  • 2 green chili slit
  • 2 sprigs of curry leaves
  • 1 tsp turmeric powder
  • lemon sized tamarind soaked in water and juice extracted from it
  • salt to taste

For roasting

  • 1 tsp oil
  • 2 tsp cumin seeds / jeeragam
  • 1 tsp fennel seeds / sombu
  • 10 dry red chillies
  • 3 tbsp coriander seeds
  • 1 inch ginger peeled and cut into small pieces or grated
  • 8 - 9 cloves of garlic peeled and chopped into small pieces
  • 1 cup / half of a big coconut grated

To Grind along with the Spices

  • 2 medium sized onions roughly chopped
  • 3 to matoes roughly chopped

Instructions

For Roasting

  • Take the 1 tsp oil in a pan and heat it. Add the cumin seeds, fennel seeds, dry red chili and coriander seeds. Lightly roast till a nice aroma emanates from it and they are lightly brown. Then add ginger, garlic, coconut and roast again till they are lightly brown.
  • Remove from heat and allow this roasted spices to cool down.
  • Once the spices are cool, grind to make a fine powder.
  • Add the onion and tomato to this spice powder and grind together again to make a fine paste.

For making the Fish Curry

  • Heat the 4 tbsp oil in a pan.
  • Add the green chili and curry leaves.
  • Next add in the spiced onion tomato paste and fry till oil starts leaving the sides of the pan.
  • Add turmeric powder, fish pieces, tamarind juice and salt. Pour in 2 cups of water. Bring this to a boil on high heat.
  • Once the curry starts boiling, reduce the heat to low. Allow to cook till the fish is cooked and oil starts floating on top.
  • Garnish with coriander leaves and serve hot with rice.

Notes

You can adjust the consistency of your gravy by adding or reducing water.