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Meen kuzhambu with rice

Meen kuzhambu is a fish curry from Tamil Nadu, tangy with tamarind and tomatoes, served with basmati rice. This recipe for 4 serves in 45 minutes, rated easy, at a cost of €3.70 per person. The key to success is letting the sauce simmer a long time before adding the fish, until the oil rises to the surface.

Tonight, meen kuzhambu, the tangy tamarind fish curry from Tamil Nadu, tomatoey and well spiced, with a bowl of rice.

Meen kuzhambu with rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Fall

Meen kuzhambu stands apart from the fish dishes you might already know. The sauce is red, thick, carried by the sharp tang of tamarind and the heat of chili powder. The tomatoes cook down completely into the spiced sauce, while mustard seeds and fenugreek bring a distinctive aroma you immediately recognize from South Indian cooking.

This is a dish for an evening when you have a little time on your hands, the sauce needs a slow simmer to build body. Black pollock holds its shape well during cooking and soaks up all that tangy flavor without falling apart. Count on this curry to break the routine of usual fish recipes, with a bowl of basmati rice to soak up the sauce.

The ingredients

4 people

Fish counter

  • Black pollock fillets 700 g

Pantry

  • Tamarind paste 2 tbsp
  • Chili powderoften in the pantry 2 tsp
  • Ground corianderoften in the pantry 1 tbsp
  • Turmericoften in the pantry 1 tsp
  • Mustard seedsoften in the pantry 1 tsp
  • Fenugreek seedsoften in the pantry 1 pinch
  • Basmati riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 4
  • Tomatoes 3
  • Garlic 4 cloves

Allergens Fish, Mustard

The step by step recipe

  1. Dilute the tamarind in 30 cl of hot water, mix in the chili powder, ground coriander, and turmeric.

    Strain out the pulp to get a smooth liquid.

  2. Heat the oil, pop the mustard seeds with the fenugreek, then add the shallots and garlic. 5 min

    Half cover the pan, the seeds jump out of the pan.

  3. Add the crushed tomatoes and cook until they break down completely. 8 min

    Crush them with a wooden spoon to speed things up.

  4. Pour in the spiced tamarind liquid and let it simmer gently until the oil rises to the surface. 12 min

    Taste it, the sauce should be distinctly sour and spicy.

  5. Add the fish, let it simmer without stirring, and serve with basmati rice cooked in salted water. 8 min

    Skip the big spoon, just swirl the pan to mix.

Our tips to get it right

  • Strain the tamarind liquid well to avoid fibers in the sauce, it will feel smoother on the tongue.
  • Don't salt too early, the tamarind and chili already carry a lot of flavor, taste before adjusting.
  • Pick ripe tomatoes, they break down faster and give a silkier sauce.

The variations

  • Swap the black pollock for cod or sea bream, firm fish that hold up well during cooking.
  • For a vegetarian version, replace the fish with chunks of eggplant or okra cooked in the same sauce.
  • To save time, make the sauce the day before, it only gets better, and add the fish just before serving.

What to serve it with

  • Plain basmati rice
  • Crispy papadums
  • Cucumber and yogurt side

Storage

The sauce keeps 2 to 3 days in the fridge in a sealed container, the flavor actually improves over time. It freezes well without the fish, for up to 2 months. Reheat gently over low heat and add the cooked fish only at the end, so it doesn't fall apart.

Questions about this dish

Can you replace tamarind paste with something else?

You can use lemon juice or a little vinegar as a last resort, but the flavor will be less complex. Tamarind brings a distinct tang nothing else quite replicates.

Why do you pop the mustard seeds in hot oil?

This step releases their aroma and gives a rounder taste, less sharp than raw. Half cover the pan since the seeds tend to jump out.

Can you make this curry ahead of time?

Yes, the sauce actually works great made the day before and gains flavor as it sits. Add the fish only when reheating so it stays firm and properly cooked.

What fish works best in this curry?

Black pollock is ideal because it stays firm during cooking without falling apart in the sauce. Cod or sea bream work just as well if you can't find it.

How long does it take to make a meen kuzhambu with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a meen kuzhambu with rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a meen kuzhambu with rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mustard. Always check the labels of the products you buy.

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