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Vavval Meen Kulambu with fried pomfret pieces in spicy red gravy

Vavval Meen Kulambu (Pomfret Fish Curry)

Vavval Meen Kulambu is a spicy and tangy South Indian Pomfret Fish Curry made with fried pomfret and a tamarind-based kulambu.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: south indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For Fried Pomfret
  • Pomfret – cleaned and cut into pieces
  • Fish fry masala – as needed
  • Oil – for frying
For Fish Kulambu
  • 2 tbsp Gingelly oil
  • 1/4 tbsp Fenugreek seeds
  • 3 cloves Garlic
  • 2 No Onion pureed
  • 2 No Tomato pureed
  • Curry leaves – a few
  • Homemade kulambu powder – as needed
  • Tamarind – 1 lemon-sized ball
  • Water – as required
  • Salt – as required
  • Coriander leaves – chopped for garnish
For the Masala Paste
  • 1.5 tbsp Kulambu Masala Redchilli Powder (OR)
  • Red chilli powder – 1 tbsp
  • Coriander powder – 1½ tbsp
  • Turmeric powder – ¼ tbsp
  • Water – as required

Equipment

  • Clay pot or heavy-bottomed cooking pot
  • mixer grinder

Method
 

  1. Clean and cut the pomfret into pieces. Coat with fish fry masala and fry until cooked and lightly crisp. Keep aside.
  2. Grind the onions and tomatoes separately and keep them ready.
  3. Mix homemade kulambu powder with a little water to make a thick paste. If using individual spices, mix the chilli powder, coriander powder and turmeric with water instead.
  4. Heat gingelly oil in a clay pot. Add fenugreek seeds and let them sizzle. Add garlic and sauté for about 3 minutes.
  5. Add curry leaves and onion puree. Sauté until the raw smell goes away.
  6. Add tomato puree and cook for a few minutes. Add the prepared kulambu masala and sauté until the masala is cooked well.
  7. Add enough water and let the kulambu boil.
  8. Extract the juice from the tamarind and add it to the kulambu. Boil for about 10 minutes.
  9. Add the fried pomfret pieces and cook for about 5 minutes.
  10. Add chopped coriander leaves and switch off the heat.

Notes

Use fenugreek instead of mustard seeds.
Use leftover fried fish if you have it.