There are some dishes that have been played out in popular culture and Tamil cinema from the traditional, almost humble Meen Kulambu. Almost all over the country, this dish is an example of comfort food. There are different versions across the country and almost every home has its own variation of this hearty fish dish which is a staple food craving for Tamils ​​all over the world. During a recent visit to Sangamithirai at Feathers Hotel, Chennai, meen kuzhambu dominated my conversation with Prem Kumar, the hotel’s Executive Chef.
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Sangamithirai celebrates the regional cuisine of Tamil Nadu. The culinary team travels through the country for home-style recipes and many of the team members have also brought family recipes and old-school cooking techniques to the mix. I have tried several hearty versions of Meen kulambu in different food capitals of the country from Madurai to Tuticorin. Some versions of home style are very tasteful and include one ingredient that is almost immeasurable – love.
Asam java is the main ingredient in kulambu. There are similar dishes in South India, from pulusu in Andhra Pradesh to Saaru in Karnataka. One of the best versions of Meen kulambu I have tried is in Kuala Lumpur in Malaysia. The country is home to many Tamil expatriates. While there are some versions of kulambu that contain dal, this dish usually does not contain dal and that is what sets it apart from sambar. Tamarind adds a tangy flavor – a perfect contrast to the flavors of fish, ground coconut and lovely spices.
Asam java is the main ingredient in kulambu. Photo Credit: iStock
Chef Prem Kumar tells us that the Sangamithirai version is prepared in an earthen pot or ‘mansatti’ in Tamil. This is how this food is traditionally made in many villages and small towns to this day. He reminisced about his childhood visits to his village where mansatti meen kulambu used to be a community affair when families would get together and share family recipes and tips. Many of the ingredients – like the curry leaves – are locally sourced.
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Earth pot adds a unique flavor to this dish. The dish is usually made with the catch of the day or the fish available in each village or town adding a different flavor to each region of the country. I have tried different versions made with Sankara Meen (Red Snapper), Nethili Meen (Anchovies), or Vanjaram Meen (Seer Fish). The fish is marinated in a mixture of spices, allowing it to absorb the flavors before being cooked in a broth made from tamarind pulp, tomatoes, and coconut milk.
Meen kulambu is best served with rice but is also a popular accompaniment to dosa or idli. In many homes, the gravy is prepared a day in advance and kept at room temperature. This adds flavor and allows the fish to absorb the flavor better. Chef Prem Kumar told us that this practice is not done during summer, and it is better to keep it in the refrigerator overnight. You can try this recipe at home. As we say in Tamil Nadu, meen kulambu is more than just a dish, it is an emotion
How to Make Mansatti Meen Kulambu
Recipe – Prem Kumar, Executive Chef, Feathers Hotel, Chennai
ingredient:
- Red snapper / Sankara Meen – 20 pieces cleaned & washed
- gingelly oil – 80 ml
- turmeric powder – 1 tsp
- Tamarind Pulp – 3 teaspoons (or to taste)
- Tomatoes – 100 g
- Peas – 25 g
- mustard seeds – 15 g
- Curry leaves – a handful
For the grind:
- coconut – 1.5 cups
- Chili powder – 2 teaspoons (or to taste)
- coriander powder – 1 tbsp
- Bawang Bawang / Sambar – 4 nos.
- Garlic – 2 cloves
- Whole pepper – 1 teaspoon
- Water if necessary for the soil.
manner:
- Mix all the ingredients (listed under ‘to grind’) in a blender with the required amount of water. Grind into a smooth paste.
- Add salt, turmeric and tamarind and mix well.
- Cover and cook this for about 10 minutes
- Add the ground masala and mix well. Add water if necessary.
- Once it reaches a boil, turn off the heat to simmer mode and let it cook for 5 to 8 minutes.
- Now add the snapper pieces and simmer for another 10 minutes.
- Add the curry leaves, and stir well. Let it boil for a few minutes.
- Turn off the flame and cover the dish with a lid.
- Serve with hot rice.
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About Ashwin RajagopalanI’m the proverbial slashie – content architect, author, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of culinary discoveries. That curiosity didn’t go away. It’s only gotten stronger as I’ve explored culinary culture, street food and fine dining restaurants around the world. I have found culture and purpose through culinary motifs. I also enjoy writing about consumer technology and travel.
