Meen Kuzhambu Recipes Archives - Learning-to-cook

Fish Head Curry | How to make Singapore Fish Head Curry | Meen Thalai Curry | South Indian Fish Recipes

Akila — Sat, 14 Feb 2015 20:46:00 +0000

I used to cook Fish curry or Meen Kulambu and put the fish head in that while boiling. I never know there is a special recipe for Fish Head Curry until I came here. In my Office get together once my colleague ordered this famous Singapore Fish Head Curry and when I tasted, it is something different from our normal Fish curry. Immediately I googled and took the base recipe of Fish head curry from Muthus Curry Restaurant and cooked it that weekend and it was awesome. I bet, if you try this one time, definitely you will keep trying this again and again.

You can also view some Fish Recipes below

Meen Kuzhambu (Amma Special)
Masala Fish Fry
Anchovies Fish Fry
Restaurant Style Sura Puttu

Kerala Style Pomfret Fry
Nethili Sambal
Fish in Coconut Milk

Famous Singapore Fish Head Curry

Preparation time: 20 min | Cook Time: 35 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: Singapore / South Indian

Ingredients

For marination of Fish
Fish head – 2
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1/4 tsp

For Gravy
1. Oil – 2.5 tbsp
2. Fenugreek seeds – 1/2 tsp
3. Cumin seeds – 1/2 tsp
4. Fennel seeds – 1/2 tsp
5. Green chillies – 3
6. Onion – 2 (Shallots – 20)
7. Tomato – 2
8. Ginger garlic paste – 1 tsp
9. Garlic pods – 4 to 5 (crushed)
10. Curry Leaves – 1 spring
11. Chilli powder – 1 tsp
12. Coriander powder – 1 tsp
13. Turmeric powder – 1/4 tsp
14. Coconut milk – 1 cup
15. Tamarind – 1 small lemon size
16. Veggies ( Brinjal – 2, Drumstick – 1, Ladies finger – 8 )
17. Salt – as needed
18. Water – as required
19. Coriander leaves – for garnishing

Lets see the method of cooking…

Method

1. Wash the fish head with salt. Add 1 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/4 tsp salt. Sprinkle little water to this and marinate the fish. Let it rest for 2 hrs. Mean while soak the tamarind for 30 min and take the water and keep it ready.

2. In a big kadai or wok, add oil and when it is hot add the fenugreek seeds, cumin seeds, fennel seeds. In 30 seconds gap add the green chilli, curry leaves and garlic.

3. In another 30 seconds, add the onion and fry it. Wait till they becomes translucent. Now add the tomato and sauté them well.

4. Add the ginger paste now and fry till the raw ginger smell goes off. By this time, the oil starts oozing out.

5. Add the salt, chilli powder, coriander powder, turmeric powder. Fry for a min or 2. Add the tamarind water.

6. Let the tamarind water starts boiling. Add the drumstick and brinjal.

7. Allow it to boil again for 5 min, as the drumstick takes more time to get cooked. Now add the okra and again allow to boil. Now add the coconut milk and bring to boil again.

8. When the veggies are half cooked, add the fish head with some water. Keep cooking for 15 min atleast or till the oil oozes or starts floating on the top.

9. Switch off the stove and garnish with coriander leaves and serve with white rice.

Yummy and Famous Singapore Fish Head Curry is ready.

Notes:

1. Be careful while adding the chilli powder, salt and coriander powder second time in the gravy, as the fish is marinated already. Sometimes it might be too spicy.

2. Also keep in mind we also add the green chillies. So adjust the chilli powder according to your taste buds. (The quantity mentioned, is for my family taste)

3. You can also add pepper powder, but it takes little peppery.
4. Adding coconut milk, enhances the taste.
5. Adding veggies is purely optional, but still it tastes good while adding.
6. Always allow to boil the fish curry for 15 min at least and the curry tastes great the next day.

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Meen Kuzhambu – Step by Step | Spicy Fish Gravy | Amma Special Meen kuzhambu | South Indian Fish Gravy | Fish Recipes | Kuzhambu Recipes

Akila — Sun, 28 Jul 2013 00:00:00 +0000

Meen Kuzhambu / Spicy Fish Gravy – When I think of meen kulambu, I always have the feel that my mothers is the best. Not sure whether it is of the love and affection, she add along with her cooking or it is because of the experience or the both. After marriage, though I used to ask her the recipe and do the same what she says, I feel the taste never comes like hers. Though I am little bit ok now a days, still my Father says, my type meen kuzhambu, is different from my moms. Last sunday I cooked Kerala Style Prawn Roast and Masala Fish Fry and I asked my mother to cook this meen kuzhambu and noted down each and every measurements and steps and I am sharing with you all.

You can also view other Fish Recipes below…
Masala Fish Fry
Anchovies Fish Fry
Anchovies Dry Fish Fry
Restaurant Style Sura Puttu
Pomfret Fry
Fish Fry

Now lets see how to cook, My Mothers Special Meen kuzhambu..

How to make Meen Kuzhambu / Spicy Fish Gravy

Preparation time: 30 min | Cook Time: 30min | Serves:5
Recipe Category: Main Course | Recipe Cuisine: South Indian
Ingredients

To Grind
Cumin Seeds – 1 tsp
Black Pepper corns – 1 tsp
Shallots / Small onion – 10
Tomato – 1

To Marinate
Fish Pieces – 15 (I used Sankara Fish)
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt – 1/2 tsp

For Gravy
Oil – 3 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Curry Leaves – 12 to 15
Onion – 1 big (chopped finely)
Tomato – 1 big (chopped finely)
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4tsp
Salt – 1/4 tsp
Hot water – 3 cups
Tamarind Pulp – 1 cup (Extracted from 2 gooseberry/amla sized tamarind)
Coriander leaves for garnishing.

Method
Lets see the cooking method of Meen Kuzhambu.

1. Wash the fish with water thoroughly and again with salt and keep it ready.

2. Soak the tamarind in hot water for 10 to 15 min at least and extract the pulp.

3. Now take the washed fish in a big bowl and add the chilli powder, coriander powder, turmeric powder and salt.

4. Mix them well, so that they are well coated and let it marinate for 30 to 40 min.

5. Now in a mixer, add the cumin seeds, black pepper.

6. Add the onions and the Tomato.

7. Grind to coarse paste without any water and keep it ready.

8. In the Kadai / wok, add the oil, and when the oil is hot, add in the cumin seeds, fenugreek seeds.

9. When they turn light brown colour, add the onions and fry for a min or till they becomes traslucent. ( Plz add the curry leaves at this stage. As I forgot to add, added in the 12th step. )

10. Now add in the tomatoes and saute them well.

11. When they are soft add the chilli powder, coriander powder, turmeric powder and salt.

12. Add in the curry leaves and saute for another minute.

13. Add in the ground paste and saute till the raw smell goes off from the onion.

14. Add the tamarind pulp and let it boil,

15. Add the fish pieces now and let it cook nicely.

16. If the gravy is thick, add some hot water and let it boil for 15 to 20 min.

17. When the oil starts oozing out from the gravy, add the coriander leaves and switch off the stove.

18. Spicy Fish Gravy is now ready.

Delicious and Mouth Watering Meen kuzhambu / Spicy Fish Gravy is ready to be served.

Enjoy it with hot rice…..

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