Mathi Meen Kulambu Recipe

Clean and marinate fish

Rinse the mackerel steaks under cold water and pat dry with paper towels. Rub each piece with 1.5 tsp salt and 1 tsp turmeric powder, inside and out. Set aside for 10 minutes to let the flavors penetrate and to slightly firm the flesh.

Heat 4 tbs oil in a wide skillet over medium-high heat. When hot, shallow-fry the mackerel pieces in batches for 2–3 minutes per side until lightly golden but not fully cooked through. Remove and drain on paper towels. Reserve the oil in the pan for the gravy.

Prepare tamarind extract

If using tamarind ball: soak the tamarind in 1 cup of hot water for 10 minutes, mash and strain to extract pulp (should yield about 2 tbs concentrate diluted into the water). If using store concentrate, dissolve 2 tbs concentrate into 1 cup warm water. Set aside.

Heat 2 tbs oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds. When they crackle, add 1 tsp fenugreek seeds (if using) and 2 sprigs curry leaves and sauté for a few seconds until aromatic.

Add the sliced onion and sauté on medium heat until translucent and starting to brown at the edges, about 6–8 minutes. Add crushed garlic and slit green chilies and stir for 1 minute.

Add chopped tomato and cook until soft and the oil begins to separate, about 4–5 minutes.

Roast and grind spices

In a small dry skillet over medium heat, add 6 whole dry red chilies, 2 tsp coriander seeds, 1 tsp cumin seeds, 8 peppercorns and 1 tsp fennel seeds. Dry-roast, stirring, for 2–3 minutes until fragrant and slightly darker. Cool briefly, then grind to a fine powder in a spice grinder or mortar-pestle. Alternatively, use store-bought ground coriander/cumin/pepper and adjust quantities.

Add the freshly ground spice powder to the pot with onions and tomatoes along with 1/2 tsp turmeric powder and 1 tsp salt. Stir and cook for 1–2 minutes to bloom the spices.

Pour in the tamarind extract (about 1 cup) and the remaining 2 cups of water. Stir, bring to a gentle boil, then reduce heat and simmer for 8–10 minutes to allow flavors to meld and for the rawness of tamarind to mellow.

Taste the gravy and adjust salt. Add jaggery (1 tsp) to balance the sourness. Gently slide the fried mackerel pieces into the simmering gravy in a single layer, spoon some gravy over each piece.

Simmer gently on low heat for 6–8 minutes until the fish is cooked through and has absorbed the flavors. Avoid stirring aggressively to prevent the fish from breaking; instead, gently swirl the pan once or twice.

Turn off the heat. Stir in chopped coriander and, if using, 1 tsp lemon juice. Cover and let rest 2 minutes before serving so flavors settle.