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Sheela Meen Kulambu
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Sheela Meen Kulambu

A flavorful shallots and tomato masala is simmered along with fish.
Course Side Dish
Cuisine Indian
Keyword chettinad fish curry, fish curry without coconut
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 324kcal

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

  1. You can use pearl onions or regular onions in place of shallots.
  2. Adjust spiciness and tanginess, based on your preferences.
  3. You can store the fish curry in room temperature for 2 days.