I learned this mouth-watering South Indian fish curry recipe from my Mother-in-law, who excels in non-vegetarian dishes. This recipe best suits the sea breed fish (Pomfret, King Fish, etc.)
What is Fish kuzhambu?
'Meen Kuzhambu' is a Tamil word that refers to 'South Indian Fish curry.' This fish kuzhambu is a perfect blend of heat and tanginess. This recipe is the one that the people of Tamil Nadu make, especially in the mid-state, like the Chettinad cuisine.
What does this curry taste like?
The critical factor in the recipe is its tanginess. This dish tastes better when it's tangy compared to other regular gravy recipes. Also, the tamarind's sourness helps reduce the fishy smell, making it more enjoyable.
Best Fishes for making South Indian fish curry
Getting Indian fish varieties in the United States is challenging. We usually get it from the frozen aisles of the Indian stores, and we are not always lucky with the quality of the fish. It is a hit-or-miss attempt.
Pomfret, kingfish, and barracuda are some Indian varieties that are good choices for making fish curry. American fish varieties like fresh salmon and grouper are best in this South Indian fish curry.
Serving suggestion
White rice is the ideal match for this fish curry, making it a perfect combination. But if you end up with extra curry, it's also great with South Indian breakfast favorites like idli and dosa.
Key ingredients
Vadagam. This authentic Tamil Nadu recipe features a special ingredient called 'vadagam,' a mix of sun-dried onions and spices. Substitute this vadagam with slightly toasted mustard, fenugreek seeds, garlic, and curry leaves.
Tamarind. Another crucial ingredient in this recipe is tamarind. You can use original tamarind, tamarind paste, or tamarind pulp. This ingredient is essential and cannot be replaced with any other ingredients.
Printable recipe card
South Indian fish curry
Ingredients
For prepping
- 1 lemon size tamarind / 2 tablespoon tamarind paste
- 1 cup hot water
For seasoning
- 1 teaspoon sesame oil
- 1 teaspoon vadagam
- ½ cup onion chopped
The spice blend
- 3 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 tomatoes
For cooking
- 6 cups water
- 1 teaspoon salt or as required
- 1 tablespoon sesame oil
- 1 lb fish slices
Instructions
For prepping
- Soak tamarind in hot water for 15 minutes or until it becomes soft and tender.
- Extract tamarind juice from the pulp. And transfer to a bowl and set aside.
For seasoning
- Over medium heat, in a pan add vegetable oil, vadagam.
- Allow the mustard seeds in the vadagam to splutter.
- Then add chopped onion and saute until it becomes transulacent.
- Allow it to cool.
For grinding
- In a blender jar, add the onion mixture, tomato, red chili powder, and coriander powder.
- Grind it to a fine smooth paste. Set aside.
For cooking
- In a saucepan, add the ground mixture, tamarind extract, salt, and water.
- Over medium heat, bring it to boil and cook for 10 minutes or until it leaves out the raw flavors.
- Then add fish slices. Turn to low heat, and cook for 12 minutes.
- Before switching off the heat, add sesame oil. Stir and close it with the lid.
- Serve this fish kuzhambu with rice.
Notes
Nutrition
Tips and Variations for Meen Kozhambu:
1. If vadagam is not available, heat oil in the pan, add mustard seeds, fenugreek seeds, chopped garlic, and wait till it gets splutter. Use this in replace of vadagam.
OR
refer to how to make vadagam in the pepper bowl.
2. Adjust the thickness of the coconut.
3. If you are making larger quantities, multiply the ingredient proportions.
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Ali
This fish curry looks so flavorful and filling! I’m sure everyone will love this recipe— can’t wait to make it this week.
Kathleen
What fabulous flavors in this fish curry. I've never had anything like this but am excited to try it as I love curries.
Sara Welch
This was everything a gourmet recipe should be, and then some! Turned out perfectly hearty, bold and flavorful; easily, a new favorite recipe!
Kushigalu
This fish curry looks amazingly delicious. Thanks for sharing.
Beth
This sounds absolutely amazing! I love all the spices going on in this dish. Would I be able to make this fish with orange roughy?