Meen Kulambu

 

Meen Kulambu

Tamarind fish curry
Being an island surrounded by warm waters, Sri Lanka has a bountiful supply of fish. This classic Tamil curry shows off the trio of tamarind, coconut and curry leaves found in so many of our recipes.

• 500g (1lb 2oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or tuna
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 6 fresh curry leaves
• 1/2 tsp fenugreek seeds
• 2 green chillies, slit lengthways with seeds in
• 1 medium onion, medium diced
• 6 garlic cloves, cut into quarters
• 200ml (7 fl oz/generous 3/4 cup) tamarind water
• 200ml (101/2 fl oz/11/4 cups) water
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1 tbsp Thool (curry powder)
• 100ml (31/2 fl oz/7 tbsp) coconut milk

Instructions

1. Wash the fish well and cut it into small steaks or chunky pieces depending on the type of fish. Wash the pieces once or twice more and set aside.
2. Heat the oil in a medium, lidded saucepan over a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the fennel and cumin seeds and give it a stir or two. Next, add the curry leaves and fenugreek seeds and stir-fry for a minute or so. Then, add the green chillies and give it another stir, then the onions and stir-fry for 30 seconds. Finally add the garlic and sauté until the onions are soft and turning golden.
3. Add the tamarind water and the water, all the ground spices, the curry powder and the salt. Mix well and bring to the boil. Reduce the heat and simmer for about 15 minutes, until the curry begins to thicken.
4. Add the coconut milk and a little extra water if it’s too dry. Bring it to the boil, then slide the fish pieces in one by one, trying to keep the temperature of the curry at boiling point.
5. Once all the fish pieces are in and the curry has returned to the boil, reduce the heat, cover and simmer the fish for about 10 minutes until cooked and the sauce is medium thick. Gently move the fish around a little as it cooks, being careful not to break it. You could use a long spoon or slowly move the pan sideways while the base is still resting on the stove.
6. When the fish is ready, taste for salt and remove from the heat. Let it rest for about 5 minutes before serving.