Prakash K. Sivanathan, Niranjala M. Ellawala

Meen Kulambu

Name: Meen Kulambu
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 100 ml (3½ fl oz/7 tbsp) coconut milk; 1 tbsp Thool (curry powder); 200 ml (7 fl oz/generous ¾ cup) tamarind water; 6 garlic cloves, cut into quarters; ½ tsp ground turmeric; 200 ml (10½ fl oz/1¼ cups) water; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp Thool (curry powder); ½ tsp salt; ½ tsp fennel seeds; ½ tsp cumin seeds; 2 tbsp oil; ½ tsp mustard seeds; 2 green chillies, slit lengthways with seeds in; 1 medium onion, medium diced; 6 fresh curry leaves; ½ tsp fenugreek seeds; 500 g (1 lb 2 oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or tuna; 500 g (1 lb 2 oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or tuna; 500 g (1 lb 2 oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or tuna; 500 g (1 lb 2 oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or tuna

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or

Asia
Sri Lanka
Fish course
Pescatarian
Gluten-free

Method

Wash the fish well and cut it into small steaks or chunky pieces depending on the type of fish. Wash the pieces once or twice more and set aside.

Heat the oil in a medium, lidded saucepan over a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the fennel and cumin seeds and give it a stir or two. Next, add the curry leaves and fenugreek seed