Annapoorna Fish Curry Masala 200g

The fish seller's cycle bell at seven, and the day's curry decided on the doorstep.

• What: Masala for meen kuzhambu (fish curry)
• Pack: 200 g
• Brand: Annapoorna
• Best for: Tamarind fish curry with rice

What it is

Meen kuzhambu is the Tamil fish curry: a tamarind-sour, chilli-red gravy, thinner than a North Indian curry and made to soak into rice. Every coastal family has its own version, but most start the same way, with gingelly oil, small onions, tamarind and a ground masala.

This is that ground masala, ready to go in with the tamarind water, so the gravy is built first and the fish goes in last. It suits firm fish that holds together; from Irish counters, mackerel and hake work well. Choosing between Annapoorna masalas? Fish Curry for a sour gravy; Fish Fry Masala for a crisp coating; Nellai Vathal Puli Kulambu for a meatless sour kuzhambu.

Tip: Let it rest a few hours before eating. The fish soaks up the tamarind and the gravy tastes rounder.

Goes well with: Aachi Tamarind, Idhayam Gingelly (Sesame) Oil, Chozha Thanjavur Ponni Boiled Rice

• Fish

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