Tuesday, July 30, 2013

Thirukkai Meen Kuzhambu / Sting Ray Fish Curry

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  •  1 lb of Sting Ray fish / thirukka meen (washed)
  • 15 Onion Pearl
  • 15 Garlic pods
  • 1 teaspoon of Vadagam
  • 1 tomato chopped
  • 1 medium lemon size tamarind.
  • 1 1/2 tablespoon of pepper
  • 1 teaspoon of chilli powder
  • 1 tablespoon of cumin seed powder
  • 2 tablespoon of coriander powder
  • 1/2 teaspoon of turmeric powfer
  • 1 tablespoon of grind coconut ( optional )
  • 3 tablespoon of sesame oil
  • Salt to taste


  1. Soak the tamarind in water for 30 minutes. Extract the water (4 cups)
  2. Heat oil in pan. Add vadagam, garlic pods, small onion. saute for few minutes.
  3. Add tomato, saute until soft. 
  4. Add Tamarind water, pepper, turmeric, chilli powder, cumin seed powder, coriander seed powder, coconut and salt. Mix altogether.
  5. Cover the lid, cook until the raw smell goes away. 
  6. Add fish, close the lid and cook for few minutes.
  7. Serve with white rice.

Linking this recipe to Nandoo's Kitchen and Anu's Healthy Kitchen

1 comment:

  1. Very informative and inspiring post have been posted here. I bookmarked this blog further more information.last weekend i visit a Indian restaurant for dinner. it was awesome experience of fish curry taste. I never forget it's taste.I am going to cook it at home.


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