Puli Meen Curry (Tamarind Fish Curry)

 Puli Meen Curry (Tamarind Fish Curry), this is a fish curry prepared on spot without any recipes in mind. This was my first try and now it's been a hot and hit fish curry at home from couple of months. Very few home kitchen ingredients adds the taste to the marinated fish pieces and curry. So, without any delay, let me get into the method of cooking "My Own Style" made Puli Meen Curry. Friends..try this recipe for the weekend at home and let me know your comments on the same. Have a great weekend and stay safe 😍😍

Ingredients:

Bassa Fish - 500gms (boneless,small cube pieces)

Shallots - 10 nos (cut to thin slices)

Green chillies - 4 nos (slit into half)

Ginger - small piece (sliced)

Garlic - 6 nos (sliced) 

Turmeric powder - ½ tsp +½ tsp

Kashmiri Red chillie powder - 5 tbsp + 2 tsp

Corriender powder - 1 tbsp

Black pepper powder - 2 tsp + ½ tsp 

Tamarind Pulp - 1 cup (thick)

Water - 1 cup

Coconut oil - 3 tbsp

Mustard seeds - ½ tsp

Dry red chillies - 3 nos

Curry leaves - 4-5 string

Sugar - ½ tsp

Salt - to taste

Preparation:

- Marinate the cut, cleaned fish pieces with ½ tsp turmeric, 2 tsp red chillies powder, ½ tsp black pepper powder, salt and keep aside for half hour. 

- Heat oil in a chatti (earthen pot), when hot, add mustard seeds and let splutter. Now add dry red chillies and 2 string of curry leaves and saute for a second.

- Add green chillies, ginger, garlic and saute for a minute. Now toss in the shallots and saute well till they are translucent. 

- Once done, add turmeric powder, red chillie powder, corriender powder, black pepper powder and fry well till oil shows out. 

- Pour the tamarind pulp, water, salt and let boil for a minute or two. 

- Now, add the cut fish pieces and mix well. Add salt at this stage if required. Let the curry boil for another 5 minutes on a low flame, with lid on. 

- Once done, add sugar, curry leaves and switch off flame. Pour one tsp of coconut oil on top of the curry, and cover lid till serving.

- Spicy and delicious Puli Meen curry is ready to serve with rice and fish fry.

Note:

- Any fish can be used to prepare this curry.

- This is a very spicy dish. Adjust salt and spice according to taste. 

- I used thick tamarind pulp for the gravy, as I like this curry thick rather than watery. You can add water to the pulp to make the gravy watery.