Meen Kathirikaai Kulambu

Meen Kulambu

Recipe Spotlight

Meen Kathirikaai Kulambu – a traditional spicy tangy yummy gravy that goes good with Rice, a speciality of Tamil Nadu.

Servings – 4 Persons


Fish (½kg)
Brinjal (Small – 5nos, slitted)
Garlic (8Cloves)
Green Chillies (6nos, slitted)
Shallots (Skin peeled – 1cup) (Sambar onion or Chopped onion)
Tamarind (2 lemon size)
Tomato (1 chopped small)
Mustard (¼tsp)
Turmeric Powder (¼tsp)
Home made kulambu masala – 4tsp { or Chilli Powder (2tsp) & Coriander Powder (2tsp) }
Sesame oil (5tsp) (Nal Yennai / Til-ka-Tel)
Curry Leaves (2sprigs)
Salt (to taste)
Coriander leaves (2 sprigs, chopped)


Cut  brinjals into 4slits each from bottom.

Make a paste with chilli powder, coriander powder, (or kulambu masala) and salt. Apply the paste on the fish & keep aside.

Heat gingely oil in a pan, when hot add mustard seeds and fenugreek seeds, wait till mustard sputters.

Add shallots (sambar onion), curry leaves and garlic cloves saute, add the brinjals and saute well until cooked, in low flame, cover the pan until brinjals are well cooked.

When done, add tomatoes and tamarind extract, and bring the gravy to boil.

Now add fish to the gravy, if the gravy is too thick, add some water. Bring to a boil. Remove from fire.

Garnish with coriander leaves.


Dole out hot spicy tangy traditional Meen Kathirikai kulambu, a good gravy for rice.

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