Meen Kulambu: Tamil Fish Curry
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Meen kulambu — the fish curry of Tamil Nadu — uses a specific technique of cooking the tomato and tamarind base to such reduction that it becomes a thick, concentrated paste before the fish and additional liquid are added. This pre-reduction produces a flavour intensity in the sauce that would require hours to achieve in a water-based curry. The fish is added at the very end and poached in the already-flavoured liquid — never overcooked, always tender.
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The Thread
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Flavour Context
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Pillars V — VII
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