Alamelu’s Chettinad meen kuzhambu, Chettinad Fish Curry, Chettinad Meen Curry.
True authentic Tamilnadu Chettinad Vanjaram Meen Kuzhambu / Fish Curry Recipe from a Karaikudi Kitchen.
Food brings really good memories. Its those memories that brings back the smile. We lived in San Diego for quite a while and had this curry at a friends place for lunch. I was not a great fish curry fan until I tasted this recipe. I was just blown over. I had seconds, shamelessly even thirds. I just begged my friend Alamelu Annamalai for the recipe. I wouldn’t let her go until I made her write it. She not only shared the recipe but also packed the leftover fish curry to go. I had a happy fish curry overdose that day. Thank you so much Alamu for all the good memories and the wonderful chettinad fish curry. She hails from kaaraikudi and this fish curry is the ultimate fish curry I have ever tasted. You have got to try this to believe me. Lets go make a rock-star Sunday lunch! Shall we?
Heads Up – There is a lot of peeling involved. Alamelu-The chettinad girl insists that this curry be made with shallots only and not to be substituted with red onions. And she is right. Shallots does make all the difference to the fish curry.
Here is the video of the recipe.
Heat oil in a heavy pan and add in the cumin seeds, pepper and fennel seeds. Let it splutter. It will foam a little because of the sesame oil. Its fine. Add in the shallots and the garlic. Fry till the shallots become tender and starts to change color. About 5-8 minutes. Add in the chopped tomatoes and fry for a couple of minutes. Add in the shredded coconut and remove from heat. Cool briefly and grind to a very smooth paste. Add upto 2 cups of water while grinding. Set aside.
Heat oil in a pan until shimmering. Add in the fenugreek seeds, cumin seeds, fennel seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the chettinad masala paste and coarse salt. Fry for 3-4 minutes on medium flame until raw smell goes. Add the coriander powder and the red chilli powder. Add in the tamarind pulp, green chillies and about 1.5 – 2 cups water. Let the consistency of the curry be thin. Cook in low flame for about 30 minutes until the curry becomes thick. Check for seasoning of salt. Add more salt if necessary.
Add in the fish pieces and cook for 3-4 minutes. Switch off the flame and garnish with cilantro/coriander leaves.
Alamelu’s Chettinad meen kozhambu/ fish curry
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 8 1x
Description
True authentic Tamilnadu Chettinad vanjaram Meen Kuzhambu/fish curry recipe from a karaikudi kitchen.
Ingredients
For the Chettinad Masala
- 4 tablespoon Sesame / gingely Oil
- 1/2 tablespoon Cumin seeds
- 1 tablespoon fennel seeds
- 2 tablespoon black Pepper
- 2 cups Shallots
- 10 cloves garlic
- 2 ripe tomatoes, chopped
- 1/2 cup shredded coconut
For the Curry
- 2 Tablespoon Sesame Oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 20 curry leaves
- 1 heaped tablespoon Coriander powder
- 2 tablespoon Red chilli powder
- 2 green chillies
- 1 lime size tamarind soaked in 1 cup water
- 2 teaspoon coarse salt
- 1 sprig Coriander leaves/cilantro
- 1/2 kg fish steaks
Instructions
- Heat oil in a heavy pan and add in the cumin seeds, pepper and fennel seeds. Let it splutter. It will foam a little because of the sesame oil. Its fine.
- Add in the shallots and the garlic.
- Fry till the shallots become tender and starts to change color. About 5-8 minutes.
- Add in the chopped tomatoes and fry for a couple of minutes. Add in the shredded coconut and remove from heat. Cool briefly and grind to a very smooth paste. Add upto 2 cups of water while grinding. Set aside.
- Heat oil in a pan until shimmering. Add in the fenugreek seeds, cumin seeds, fennel seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the chettinad masala paste and coarse salt. Fry for 3-4 minutes on medium flame until raw smell goes.
- Add the coriander powder and the red chilli powder. Add in the tamarind pulp, green chillies and about 1.5 – 2 cups water. Let the consistency of the curry be thin.
- Cook in low flame for about 30 minutes until the curry becomes thick. Check for seasoning of salt. Add more salt if necessary.
- Add in the fish pieces and cook for 3-4 minutes more.
- Switch off the flame and garnish with cilantro/coriander leaves
Notes
It can be stored in the refrigerator for upto 2 days.
The curry is traditionally made with seer fish aka vanjaram meen.
I always use Idhayam brand gingely oil . Also called as nallennai in tamil.
- Category: Non-Veg
- Cuisine: South Indian
Hi
I want to try this recipe but I don’t have tamarind, can I use store bought tamarind pulp? How much would I use to substitute?
You can use about a tablespoon of thick paste.
Hi Suguna. Just wanted to clarify if 2 tablespoons of pepper isn’t too much for the curry? I’m a little nervous about using so much pepper. Please let me know. I’m very eager to try this recipe
Add about a tablespoon of pepper if you are having doubts. Yes. Pepper does make it spicy.
Please feel free to adjust the recipes according to your family/your spice levels.
Hi,
We had this for dinner last night and it was lovely.
Although I reduced the chilli because of children..the peppers compensated for it though.
Saving this for future experiments with South Indian flavours!
Thanks.
Cheers.
This was one of the best fish curry ever made restaurant style and so comforting for winter weather . My 5 year old is a big fan of this curry and it’s a staple now at our home weekly . Thanks for sharing !
Thats so nice. Really glad that your little one likes the curry.
Hi Suguna,
This is hands-down the best fish curry (I would say “ever!” but I haven’t tried all the other fish curry recipes on your website) I’ve tasted. I’m not very confident when it comes to cooking fish and oft times put off by the fishy smell but this recipe is just out of this world. Thank you very much for sharing. Please publish a cookbook!
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Thank you so much Pathma. Really glad that you liked it.
Hi Suguna, it was an awesome dish, I do not eat non-veg, but my husband liked it, which is a very big achievement for me… Thank you.
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Thank you so much!
Hi dear, can v use coconut milk. Instead of grated coconut. Will that alter the flavour.
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Hi Brindha, you can use coconut milk but the texture will be slightly different.
Hi suguna , I am ur fan.txs a lott for posting wonderful receipes. Shall v can try without coconut ?
Thanks Anamika. The curry wont be rich and will lack the body if coconut is not added. You may reduce the amount of coconut though.
Oh ok thanks a lot 🙂 Will try this on Sunday and will let you know the feedback.. eagerly waiting for Sunday 🙂
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Hi would love to try this on next Sunday.. 1 cup = 240 , right? Also for 1/2 kg fish, should we really need 480 grams which means 2 cups shallots, kannamma ???
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no no, the unpeeled shallots are by volume not by weight. Around 20 peeled shallots will do.
Exactly what I was looking for.. perfect curry.. Yummy😍😍Thanks dear
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Thank you!
Followed the same steps n the result is yummy fish curry. Thanks for giving wonderful recipe s
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Thank you!
I have tried it exactly and the end result yummy fish curry… Your blog is best.. For 1 kg fish,should I have to exactly double the ingredients?
Thank you so much. And yes. you just need to double the recipe.
I would also like to make a suggestion to create a page with variety of substitutes for your curries – for ex. seafood – especially fishes, what can be alternatives and why ( in terms of texture and flavor).
I am sure many people around the world look at your recipes and would love to make them.
hi, I have been looking for a good fish curry and looking at the pictures just making me drool. I have a quick question – In US we dont have mackeral year round. Could you suggest some alternatives? I feel tilapia would be too mild flavor to pick these flavors up. salmon, halibut, cod, tuna – would any of these work?
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Fish steaks like Halibut, mahi mahi , sockeye salmon works well.
Tried chettinad fish curry..it’s really awesome..my husband and friends loved it..before I don’t know to do good and tasty fish curry..now I can happily say that I know to do good fish curry..thank u for a wonderful website..
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Thank you Sanjeetha!
Wow this is really good. I tried to other chettinad recipes and didn’t like them so I almost gave up but this is amazing.
Thank you so much. Glad you liked the recipe.
I have heard the same recipe from my friend Nagammai,, Also I have tasted this one after overnight resting time. It tastes awesome for jilebi meen .. thanks for the recipe note
Thank you so much. Glad you liked the recipe! Happy Cooking!
This was a great recipe n was a hit too when I prepared it… Thank you
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Thanks Subha.
I tried this today and turned out amazing! Thank you for the recipe. Becoming a fan of your recipes.
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Thank you!
Hi Suguna
Tried this last Sunday ….It was too good … I was so apprehensive as I am not used to cooking fish … As I followed this receipie to dot and it came out perfect
Thanks much
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Thank you
Kannamma always best ,i really love all yours receipe,thanks…
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Thank you Samuel!
Hai can I add in raw mangoes .. Green mangoes ???
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Do check out http://www.kannammacooks.com/alleppey-fish-curry/
This recipe uses mangoes.
Sugana
Seer is Mackerel?
Indo-Pacific king mackerel or spotted seer fish its called. Its also called as nei meen, vanjaram, anjal etc… It is found in around the Indian Ocean and adjoining seas.
Hello Kannamma, yours is the best !! I love reading your blog.. It’s my stress buster. And of course your recipes. ?. Ok, Now a doubt pls. Usually jaggery goes with tamarind.. I don’t find it here in fish curry.. Can I add a little jaggery?
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No Bhuvana. This is a chettinad dish. Jaggery doesnt go well everywhere. There is coconut and ground masala and the flavors are just balanced as it is.
Thank you so much for the yummy recipe!!! It is a hit here with family and friends! I did add some sliced eggplants?
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Thanks a lot for this recipe. It was amazing. As a grad student in the US, this brought back the nostalgic taste of mom’s cooking.
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Thank you Siddharth. Really happy it turned out like your moms. Food is all about memories!
Hi Kannamma, Loved your friend Alamelu’s recipe. It truly turned out to be delicious. I have tried three times about now and it comes perfect every time. Every one at my house is all in praise for this dish. I have come across lots of chettinad fish curry recipes, but can beat this one. It is so authentic and finger lickingly delicious. I am going to make this today too. All the best.
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Correction: but nothing can beat this one
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Thank You so much for writing in. Means a lot to me.
Hello! I am eager to make more of your recipes. Every one tried so far has been terrific.
I don’t have ready access to fresh coconuts. Do you think it would taste all right to use dry unsweetened shredded coconut in the recipe?
Thank you.
Hi Elisabeth, Do you have access to frozen coconut? If else you can use dried but my first choice would be to use frozen.
Hi kannamma,am becomng a big fan of ur recipes…n this fish curry is an awwweeesomme one…my husband is frm chettinad…obviously chettinad outstands among all kitchens in tamilnadu…n my husbnd fall fr any chettinad recipes…n nw he had fallen fr this….the toughest cuking in r kitchen is non veg cuking n specifically fish….if its not done crrctly n proprly the entire effort n money is utter waste…but with such nice recipes frm ur site anythng can b attempted confidently without hesitation….n this is one such dish I did…its sinc a yr we got mrrd n nw I myslf feel a drastic chng in my culinary skills…thnk u soooooo much fr all…
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Thats really really awesome to know that a chettinad man gave a thumbs up! Keep rocking!
Tat was an awesome fish curry…. Am a real time fan of sea food… Tried loads & loads of fish curry recipes….. & urs is definitely the drooling top most hit… Keep posting such recipes….. Thanks a lot 4 ur great job
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Thank you Surya!
Hi..
very nice recipe…chettinad fish curry …Great job… I tried this today. Thanks a lot its like a masterpiece…..do keep posting good recipe ..
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Thanks a lot Ambikai.
Yes, Recently we went to their house and enjoyed the ALAMELU’S CHETTINAD MEEN KUZHAMBU / FISH CURRY. it was good taste and good manam….
Good Luck KC……
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Thank you so much for trying out CHETTINAD MEEN KUZHAMBU / FISH CURRY. The best ever!
Today I tried ur recipe,
all measurement and everything as said in your page. The fish curry turned to be awesome.
thanks’ for taking effort and sharing such fabulous recipe.
thanks
Ninu
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Thank you so much Ninu. I am very glad you liked the fish curry. 🙂
I tried it with other variety fish also and it came out soo good .
🙂
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Thank You so much Kiruthiga!
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It came out very well..It’s tastier than usual fish kuzhambu..and today is definitely a rock star lunch.. thanks..
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Impressed by your presentation and Tried this ..yet to taste., having a doubt though. I have added 1/2 cup of shredded coconut i.e about 8 tablespoons.. Is it enough or half coconut shell is needed..? Confused as you shown half coconut in pic..
Awaiting reply n thanks
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Its half a cup. You are right Kalyani. thank you so much.
It came out so well … Thank You,,, 🙂
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I am so glad to hear it came out well. Thanks for writing in. Really appreciate it.
🙂
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