Tamilnadu Fish Curry Recipe / Tamil Style Meen Kuzhambu

Tamilnadu-fish-curry-recipe
Recipe for Tamilnadu style fish curry / meen kuzhambu recipe. With step by step pictures and video. Tamilnadu Fish Curry Recipe / Tamil Style Meen Kuzhambu

I met Chef Paramraj during my travels. His food was home style comforting South Indian food which I liked a lot. His fish curry blew my mind. Clean flavors, nothing over powering and delicious in every single bite. I went to tell that his food was awesome after dinner and we had a good chat for a long time and he was happy to share the recipe for this curry. This is his home town Dindigul style fish curry. He says they never used ginger or garlic in fish curries in that part of the region.

Its an extremely simple and easy recipe. He uses sesame oil / gingely oil for this curry. He says that gingely oil is the only oil used in Tamilnadu style fish curries. The flavor of gingely oil in south Indian curries cant be beat. I have to agree.

Chef Paramraj

His food is a perfect example of home style rustic cooking that can be mind blowing. I got reminded of what Chef Jacques Pepin told once in an interview. “One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It’s too much. It is important to have food nicely represented and all of that. But there is a certain quality to the food itself. Many young chefs add too much to their plates. I call it Punctuation Cuisine. They put sauce commas and dashes, one after the other. I get lost.”

Click the link below to find the recipes on the site that uses the main ingredient as Fish.
Fish Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Stainless Steel Frying Pan
Heavy Duty Mixie
Deep burned natural clay pot

Here is the video of how to make Tamilnadu style Fish Curry

Here is the step by step pictorial of how to make Tamilnadu style Fish Curry
Here is what you will need for the fish curry. First we need to make a fried masala paste. We will need gingely oil, Shallots (small onions) and fresh shredded coconut. Heat sesame oil (gingely oil) in a pan and add in the shallots and fry till slightly golden.
Note: If the shallots are big, use a little less and chop them and use so it cooks fast and cooks evenly.

Tamilnadu-fish-curry-shallots

Then add the fresh shredded coconut and fry on low flame until its golden. Its important to fry the coconut along with the shallots on low flame. Getting the coconut nice and roasted imparts a nutty delicious flavor to the curry. Remove the mixture from heat once its golden. Grind to a smooth pasting adding up to a cup of water. Its important to grind the mixture to a very fine paste so the curry will be smooth and velvety. Set aside.

Tamilnadu-fish-curry-coconut-paste

Heat sesame oil (gingely oil) in a pan until hot. Sesame oil is important for this curry. Add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the sliced onions and curry leaves. Saute till the onions are soft.

Tamilnadu-fish-curry-tempering

Add in the masala powders Turmeric, Chilli powder and Coriander Powder and fry for 10 seconds on low flame. Add in more chilli powder if you want a spicy curry. Fry the masalas on low flame so they don’t burn. Burnt masala powders will spoil the taste of the curry. So all eyes on the pan guys.

Tamilnadu-fish-curry-masala

Grind the tomatoes in a small mixie to a paste. Add it to the pan.

Tamilnadu-fish-curry-tomatoes

Fry until the mixture is completely dry.

Tamilnadu-fish-curry-fry

Soak a lime size tamarind in one cup of hot water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Add in the salt. Add in the ground shallot-coconut mixture. Wash the mixie with half cup water and add back to the pan. Add an additional cup of water.

Tamilnadu-fish-curry-coconut-paste-add-water

Keep the stove on low flame and cover the pan with a lid. Let it simmer for 20 minutes on low flame. Stir the curry once or twice when simmering. After 20 minutes, add in the fish steaks. I used Indian Salmon today. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.

Tamilnadu-fish-curry-cook

Let the curry rest for at-least one hour. The fish will soak up all the flavors of the curry. Below is a picture of fish curry pond :).

Tamilnadu-fish-curry-cooked

Serve with rice.

Tamilnadu-fish-curry

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tamilnadu-fish-curry

Tamilnadu Fish Curry Recipe / Dindigul Meen Kuzhambu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews

Recipe for Tamilnadu style fish curry / meen kuzhambu recipe.

  • Total Time: 1 hour
  • Yield: 4 persons 1x

Ingredients

Scale

For the Paste

  • 2 tablespoon sesame oil (gingely oil)
  • 20 shallots (Indian small onions) about 150 grams
  • 1/2 cup fresh shredded coconut

Other Ingredients

  • 2 tablespoon sesame oil (gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 2 sprigs curry leaves
  • 2 onions, sliced
  • 1 teaspoon turmeric
  • 2 teaspoon red chilli powder
  • 3 teaspoon coriander powder
  • 3 tomatoes
  • lime size tamarind
  • 1 1/2 teaspoon salt
  • 500 grams fish steaks (I used Indian Salmon)

Instructions

  1. Heat sesame oil (gingely oil) in a pan and add in the shallots and fry till slightly golden.
  2. Then add the fresh shredded coconut and fry on low flame until its golden. Grind to a smooth pasting adding up to a cup of water. Its important to grind the mixture to a very fine paste so the curry will be smooth and velvety. Set aside.
  3. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the sliced onions and curry leaves. Saute till the onions are soft.
  4. Add in the masala powders Turmeric, Chilli powder and Coriander Powder and fry for 10 seconds on low flame.
  5. Grind the tomatoes in a small mixie to a paste. Add it to the pan.
  6. Fry until the mixture is completely dry.
  7. Soak a lime size tamarind in one cup of hot water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Add the tamarind pulp to the pan. Add in the salt. Add in the ground shallot-coconut mixture. Wash the mixie with half cup of water and add back to the pan. Add in an additional cup of water.
  8. Let it simmer covered for 20 minutes on low flame.
  9. Stir the curry once or twice when simmering. After 20 minutes, add in the fish steaks. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.
  10. Let the curry rest for at least one hour. The fish will soak up all the flavors of the curry.
  11. Serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Curry
  • Cuisine: Tamilnadu

113 thoughts on “Tamilnadu Fish Curry Recipe / Tamil Style Meen Kuzhambu”

  1. I am really thankful to you for this recipe. It’s came perfect. I had to add a tsp more chilli powder. My palette thanked you..πŸ™πŸ™

  2. This is the best fish curry recipe and super dooper easy.Ive already used the recipe thrice,and the best part about your recipes is ,it is always a no fail recipe.Thankyou kannamma cooks!!!

  3. Hi mam ❀️ mouth watering meen kuzhambu… My hubby appreciated a lot… Thank you mam for superb recipe 😊😊






  4. Your recipes are do clear and demonstrative. There is no more testement to these recipie than me, a vegetarian, able to cook it and get accolades from friends who are meat eaters.

    We are traditionally vegetarian. But my children eat meat and we are in a country where we cant avoid it. It is a boon for us to have your recipes and cook for our kids without depending on restaurants always!

  5. Thank you.kannamma..for wonderful dindukal fish kuzambu.i want to try different recipe for meen kuzambu.this kuzambu came out very good.






  6. Sunil Jadhav

    Is nice work out scroll all your sea food recipe share with my email address for read it in free time and further.being male cook may questions will trouble you

  7. thepoliticalcat

    I’d like to thank you for making the unique cuisine of South India more accessible.

  8. Divya Siva Ranjani Sivasubramaniam

    Hello Kannamma,

    I made this meen kuzhambu yesterday it was awesome! My husband liked it a lot. But for a while we had a confusion of which recipe to follow as there was lot of meen kuzhambu recipes πŸ˜›

  9. Hi… I am from Singapore. When you mention sesame oil, i see a lot of sesame oil in the supermarkets but usually for chinese cooking-for my wonton filling and my hor fun gravy. Is it the same kind of sesame oil? Toying with the idea of stingray curry.

    1. Hi Anne. Chinese sesame oil is usually toasted and very strong while Indian sesame oil is lighter and is not toasted. The flavour is very different. Look for sesame oil in Indian stores.

  10. Tamil Ilakya

    Hi, I tried this today, came out very well without much effort and bla bla ingredients. My husband do not like fish receips, but today he asked for once more. Thanks a lot. Keep posting such kind of TN recepies especially non veg, would love to try and impress.

    Wanna know if you have for chicken and mutton thy simple and effective receipe






  11. Wow you recipes seem to be be awesome. Found this site while surfing. Will be surely trying out your recipes πŸ‘

  12. Hi, I always try different kinds of curries for fish. But your’s is the only one my husband likes very much. Chef Paramesh is right, bringing out flavour with a few ingredients is the beauty of this kuzhambu. πŸ™‚ Thanks a lot for sharing this recipe.






  13. Hi Suguna I tried fish curry after trying many recipes it came out well…. thank you so much

  14. Fish kuzhambu came out tasty.and tat too without much added ingredients like zeera ,pepper or garlic etc..did with small sheela fish. Very nice preparation recipe.






  15. This is a must do dish for all of us in a week . Thank you for the receipe. I enjoy making it every time.

  16. i tried fish kulambu on last sunday. i did not believe it. whether it was prepared by me. wow what a taste.






  17. My wife does not like the smell of fish so I have to get into kitchen to make my own fish curry. I have tried a lot of recipe before but this one was perfect. Kudos to both chef Paramraj and you keep up the good work.






  18. Mrs Uma Samuel

    Hi Kannamma , tried out this awesome fish curry. Fantastic results. I am still drooling……
    Keep rocking with more awesome recipes.
    Can I request for Prawn and Crab curry recpies. Thank you so much.






  19. Hi

    One doubt. If I use coriander seeds and dry chillies (instead of powder) means,how much quantity should I use?

  20. Hi, I’m confused about ‘lime-sized tamarind.’ The tamarind I find comes in bean like shapes. How many beans should I use?

    1. Hi Christiane, Are you referring to tamarind that’s still in its pod?
      Remove the skin and soak the tamarind in water and then use it in recipes.
      You can use 3 beans. (assuming the beans are 2 inches)

      1. Yes, in the pod!! Haha ok great thank you, I bought a bunch, I had no idea! I will cook the dish tomorrow, I’m excited!

  21. Angeline Joseph

    I tried this receipe today and it came out so well. It was awesome and was appreciated by all in my family. Thanks for the receipe.

    Regards
    Angeline Joseph

  22. Hi Thanks

    Need clarification. When you mention a cup of water, what is the size or ml?

    Regards,
    Kumar

  23. I made this about 2 weeks ago with salmon and it was fantastic! We had the leftovers tonight along with a leftover chicken korma, and the fish curry won hands down. Def a 5 star recipe. If fresh coconut is not available, what’s the next best option? My local Indian groceries stock bagged dry coconut in various forms e.g. flakes, coarse ground, fine ground, etc. Will these work okay? Thanks!

  24. Great, thanks for very much for accurate instructions. Getting a Dindugul local taste from America is a good feeling factor. Even though I used frozen grated coconut and only big onions, the taste is 99% local. I have used Cat fish, it came out well. My wife loved me so much after many years. Awesome feeling Kannama!

    1. Oh my! Thank you so much Sadeesh for writing in. I am really glad that you guys liked it! So key to your love is bringing in the Dindugul local taste πŸ™‚

  25. alphonsa sheela

    mam, how to make chicken briyani at home for 20 to 25 peoples,can u post receipes and ingredients.

  26. alphonsa sheela

    mam,
    how to make chicken briyani at home for 20 peoples, can u post receipe &ingredients. because my son birthday.

  27. Nice post. HaHa.. “Fish curry pond”. Had to jump in the pond and drink all of that curry. Will make it today Kannamma

  28. Hi Kannamma,

    Tks for such wonderful recipes..Tried veg biryani,fish gravy,okra gravy,ridfegourd curry…all came out so well…tks again…when I think of what to cook for lunch or breakfast,my husband says”Ask ur kannamma:)”…..

    Need a favour..can u post recipes for various podis..like idli podi,peanut podi etc….

    Looking forward…..

  29. Tried your chepala pulusu. Came out extremely good. Going to try this too.do post crab and prawn dishes too, Suguna. Pretty please?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top