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.
- **The base reduction:** Onion, tomato, tamarind, and the South Indian spice set cooked until the oil separates and the entire base has reduced to a thick paste. 20–25 minutes. [VERIFY] Bharadwaj's specification. - **Kudampuli or tamarind:** The sour agent — kudampuli (Gamboge/Malabar tamarind) for the most authentic Tamil kulambu, or block tamarind for accessibility. - **Fish addition:** Added to the reduced base, which is then thinned with water or coconut milk to a sauce consistency. The fish poaches in this flavoured liquid for 8–12 minutes — no more. - **Curry leaf volume:** South Indian fish curry uses curry leaves in quantities that seem excessive — 20–30 leaves for a 4-person preparation is standard. They are flavouring ingredients in this context, not garnish.
Indian Cookery Course