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Tamilnadu Fish Curry Recipe / Dindigul Meen Kuzhambu

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour
  • Yield: 4 persons 1x


Recipe for Tamilnadu style fish curry / meen kuzhambu recipe.



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)


  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.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Curry
  • Cuisine: Tamilnadu

Keywords: Dindigul Fish Kuzhambu