Checkout Sheela Meen Kulambu – A Spicy and tangy South Indian Fish curry without coconut. This Sheela Fish curry goes well with Rice, Idly and Dosa.
South Indian Fish Curry is always spicy and tangy. I always like to try different varieties in fish curries. This recipe is from a cookbook which I got from my mother. A flavorful shallots and tomato masala is simmered along with fish. I tried this curry last Sunday and it was so yummy. Fish curry always taste better the next day. The special masala which we roast and grind, gives a nice flavour, taste and body to the curry. Shallots is the main ingredient for the paste. If you don’t have Shallots, you can use Pearl onion or Regular Onions. There will be mild difference in the taste. Whenever you make Fish curry, add the head and tail piece of Fish along with other pieces in the curry for wonderful flavour of the fish.
I have used Sheela Fish for this Meen Kulambu recipe. You can use any fish like vanjaram, ayila, mathi, etc,. As this fish curry is without coconut , you can keep in room temperature for 2 days. Serve this fish curry along with steamed rice or idly or dosa. Try this Sheela Meen Kulambu with Sheela Fish Fry and let me know your comments.
Checkout other Fish curries here:
Sheela Meen Kulambu Recipe
Sheela Meen Kulambu
Ingredients
- 250 Grams Sheela Fish any fish of your choice
- 10 Shallots
- 2 Tomato
- 1 Onion finely chopped
- 1 Green chillies
- 2 Red chillies
- 1 tsp Fennel
- 1 tsp Peppercorns
- Tamarind – size of a lemon
- 1 tbsp Ginger-garlic paste
- 1 tsp Red chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- Salt – as required
- 1/2 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1/4 cup Sesame oil
Instructions
Preparation:
- Clean the fish well.
- Soak the tamarind in ¼ cup of water.
- In a pan, add oil.
- Add 1 tsp of fennel, peppercorns. Let those splutter.
- Add red chilies and shallots. Cook till shallots turns soft.
- Add tomatoes and cook till mushy.
- Cool it and grind it to fine paste.
How to make Sheela Meen Kulambu
- Add oil.
- Once hot, add mustard seeds and fenugreek.
- Add green chiles and chopped onions.
- Now add Ginger-garlic paste and cook till raw smell leaves.
- Add red chilli powder, coriander powder, turmeric powder and salt.
- Mix well and fry for a min.
- Add Ground paste and tamarind juice.
- Now Add 1 cup of water and simmer for 15-20 mins.
- Add fish pieces and cook for 5 – 7 mins.
- Garnish with coriander leaves.
Notes
- You can use pearl onions or regular onions in place of shallots.
- Adjust spiciness and tanginess, based on your preferences.
- You can store the fish curry in room temperature for 2 days.
How to make Sheela Meen Kulambu / Sheela Fish Curry
- Keep your Ingredients Ready!
- Add 1 tsp of fennel, peppercorns and red chillies. Let those splutter.
- Now add shallots. Cook till it shallots turns soft.
- Add tomatoes and cook till mushy.
- Cool it and grind it to fine paste.
- In a pan, add oil. Once hot, add mustard seeds and fenugreek.
- Add green chillies and chopped onions.
- Now add Ginger-garlic Paste. Cook till raw smell leaves.
- Add red chilli powder, coriander powder, turmeric powder and salt. Mix well and fry a min.
- Now Add Ground paste and tamarind juice. Add 1 cup of water and simmer for 15-20 mins.
- Add Fish to the curry and cook for 5 – 7 mins.
- Garnish with Coriander Leaves.
Notes:
- You can use pearl onions or regular onions in place of shallots.
- Adjust spiciness and tanginess, based on your preferences.
- You can store the fish curry in room temperature for 2 days.
Did you Try this Recipe?
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Very pleasing colour ????