I learned this mouth-watering fish kuzhambu / fish curry recipe from my MIL, who excels in non-vegetarian dishes. This recipe is best suitable for the sea breed fish (Pomfret, King Fish, etc.,)
I came up with another recipe of Arachuvitta Meen Kuzhmabu could also equally good when compared to this meen kuzhambu.
Are you searching for other authentic recipes, then do visit brown rice puttu recipe.
What is meen kuzhambu?
‘Meen Kuzhambu’ is a Tamil word which translated to ‘Fish curry’. This is Tamil Nadu style fish curry, in which curry is cooked in the tamarind sauce. Fish kuzhambu is a perfect blend of hot and tangy. One of the important common recipe that the South Indian families make all the time at home. This recipe is the one how the people of Tamil Nadu makes, especially in the mid-state like the Chettinad cuisine.
How does this Chettinade fish curry taste like?
The important criteria for a perfect meen kulambu are the tanginess. The South Indian style fish curry tastes delicious if it is tangy than the regular gravy recipes. The sourness of the tamarind subtle down the fish’s odor.
Best Fishes for making South Indian fish curry
We use to have fish curry in our lunch menu at least once in a week time. After coming over here, getting Indian fish verities is hard in the United States. Sometimes we get it from the frozen aisle from the Indian stores, and we are not lucky all the time with the quality of the fish. It is kind of hit or miss attempts.
Pomfret, kingfish, barracuda are some of the Indian fish verities that are a good choice for making fish curry.
We get from the Asian fresh markets, but these are quite far away from my place. When we really crave for authentic fish curry, we drive for 2 hours just to get the fish from the Asian fresh markets.
American fish verities like fresh salmon and grouper are best to make in this South Indian fish curry. I have found good quality fresh salmon and grouper in nearby Giant store and Wegman’s. Where salmon is available in most of the time, where the other one is rare.
The one and only companion of this kind of fish curry is the white rice. Though I have tried with other Indian dishes, I found the rice is the only dish that can perfectly pair up with.
The leftover fish curry is good to serve with South Indian breakfast dishes like idli, dosa. My mom uses to make this curry in a large quantity and save some for serving on the next day at breakfast.
Normally, we use the leftover kuzhambu for dinner as the side dish for kal-dosa/uttapam.
Vadagam-This is an authentic and traditional recipe of Tamil Nadu and has some unique ingredient called ‘vadagam’, I have come up with the post exclusively describing to make in the home. Vadagam is dried onion with spices. This is usually sun-dried, which is not possible in the colder regions like the North Eastern coast of the United States. So, in that post, I have explained how to make vadagam in the oven, without sun drying.
If vadagam is not available to you, you may season with mustard seeds, fenugreek seeds, garlic, cumin seeds, and curry leaves.
Coconut– Another important ingredient is the fresh coconut. You may also use frozen grated coconut, which is easy to find in the Indian stores.
Tamarind– Another key ingredient in this recipe. You may use original tamarind, or tamarind paste or tamarind pulp. This is an important item which cannot be substituted with any other ingredients. If this ingredient is not handy, reserve this authentic meen kuzhambu recipe for future use.
fish kuzhambu / fish curry recipe
- 1 Tamarind Lemon sized / 2 tbsp tamarind paste
- 1 tsp Vadagam
- 3 tbsp Grated Coconut
- 3 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1 tsp Salt or as required
- 2 tsp Sesame seed Oil
- Soak tamarind in water till it becomes soft and tender. Extract tamarind juice from the pulp. Fry vadagam in oil followed by onion and bring it to the room temperature.
- Grind fried onions, vadagam with grated coconut to a coarse paste...and add it to the extracted tamarind juice...add chili powder, coriander powder, and salt.
- Bring it to boil or 5-6 min and then add cleaned fish and boil for another 4-5 min till the fish gets cooked. Before removing from the stove add 2 tablespoonfuls of gingelly oil. Now Fish Kuzhambu / Fish Curry is ready to be served with Steamed Rice
Tips and Variations for Meen Kozhambu:
1. If vadagam is not available, heat oil in the pan, add mustard seeds, cumin seeds, urad dal, fenugreek seeds, chopped garlic wait till it gets splutter. Use this in replace of vadagam.
refer how to make vadagam in pepper bowl.
2. Adjust the thickness with the coconut.
3. If you are making larger quantities multiply its ingredient’s proportions.