Happy's Cook

Thursday, August 29, 2013

Fish Curry/ Meen kuzhambu Recipe

This is the first fish recipe in my blog. Even though we cook fish often in our home, I have not thought of posting it until now. Finally, here I am with my mom's fish curry recipe. My mom makes delicious fish curry and it was the best recipe until now for me. Jany is also a big fan of my mom's fish curry. She makes two or three types of fish curry and this is one among that, which is very simple to make. Other than cleaning the fish, peeling onions and grinding the masala, we don't want to stand longer in the kitchen to make this yummy curry. Simmering and cover cooking the curry for more time give the best result. Here, we go for the recipe.
Fish - 10 Pieces (I used King Fish/Seer Fish/Vanjiram) 
Tomato - 1 
Green Chilli - 2 
Garlic - 2 cloves 
Tamarind extract - 1/2 cup  
To grind: 
Shallots (small onion) - 10 to 12 
Coconut(Sliced or grated) - 1/2 cup 
Cumin Seeds(Jeera) - 1 tsp(heaped)
Garlic - 2 cloves 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 1 tsp
To Temper: 
Fenugreek(Vendhayam) - 1/2 tsp 
Curry leaves - few
1. Slice and wash the fish neatly with a little salt. Grind the items under 'To Grind' to a smooth paste by adding water little by little. Extract the tamarind pulp from gooseberry sized ball.
2. In a kadai add the fish, tamarind pulp, tomato, garlic and slit green chillies. Along with this add the ground paste as well. Then add enough water, required amount of salt and mix well. Start boiling the curry in high flame.
3. Once it starts to boil, cover the kadai with the lid and in low flame cook until the curry is reduced to half.
4. In a tadka pan, add the oil and allow the mustard to crackle. Then add the fenugreek and curry leaves and switch off the flame. Add this to the curry and mix well, without breaking the fish.
The Spicy hot fish curry tastes delicious if we had it with hot steamed rice. This goes well with aviyal as a side dish.
Points to remember:
  • Simmering and cover cooking for a long time makes the curry thick and allows fish to absorb the masala well. Cook at least 15 to 20 mins in low flame. So don't be in a hurry to switch off the flame after cooking in high flame.
  • More the number of shallots, more taste to the Curry.
  • We usually add the fish in the beginning. But if you feel it may break then add the fish after the curry thickens to 3/4th.
Warm Regards,
Happy's Cook - Divya


  1. Lovely dear, super fish gravy... I love meen kuzhambu delicious....

  2. Very healthy and delicious..never get a chance 2 cook fish curry til nw..this is tempting me.

  3. Mouthwatering here, fingerlicking fish curry.

  4. Mouthwatering, awesome looking fish curry :)

  5. Hi,
    The amount of jeera is not mentioned. And which oil is best for this recipe? Coconut or gingely oil? Thanks.

    1. @Aishwarya, updated the Jeera quantity(1 teaspoon heaped)... Also, for this fish curry, I always use coconut oil...


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