Wednesday, 14 May 2014

Meen Kulambu

Meen Kulambu

For the paste:
6 asian shallots, chopped
1 cup canned chopped tomatoes
80g frozen grated coconut (use fresh, if available)
3 cloves garlic, peeled
6 dried Kashmiri chillies, reconstituted in hot water
1 tbsp black peppercorns

For the fish:

1 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp urid dal
2 tsp turmeric
150ml water
600g hake fillet, cut into 4cm slices (you may use any white fish fillet eg cod, pollock or haddock)
Handful of fresh curry leaves
Handful of fresh coriander leaves

Put all the paste ingredients in a small food processor and blend to a thick paste, adding a splash of water if needed.
Heat the oil in a heavy-based saucepan over a medium heat.
Add the mustard seeds, curry leaves and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 15 minutes until fragrant.
Add the water, bring to the boil then add the fish.
Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).
Finally add the coriander leaves and serve with rice.



  1. kak muna, ni makan ngan nasi panaih sedap lah aih!

  2. Aslmkm Muna..
    Insyallah will try this.

    1. Wa alaikum salam
      I hope you'll like it

  3. Assalam kak muna.. mula2 igtkan meen kulambu ni fish Curry.. but ur version nmpk bestsgt la kak.. ikan yg fresh in thick gravy tu.. x sbr nk try n taste it. Hope akn come out well. Tq kak.

    1. Assalam Ubj Jahan
      It's one of my favourite way of making fish curry... hope you enjoy it :)