Meen Kuzhambu (Fish Curry) - Spicy & Delicious
For Grinding
For Tempering and Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onion and Garlic Paste
Take a mixer jar and add 2 chopped large onions and a handful of garlic cloves. Grind them coarsely without adding water. Set aside.
Temper Spices
Heat 3 tablespoons of gingelly oil (sesame oil) in a kadai (pot). Once the oil is hot, add 1 teaspoon of mustard seeds. After the mustard seeds splutter, add 1/2 teaspoon of fenugreek seeds and 1/4 teaspoon of fennel seeds. Keep the stove on low flame. Once the spices are fragrant, add a handful of curry leaves.
Sauté Onion and Garlic Paste
Add the coarsely ground onion and garlic paste to the kadai. Add 1 teaspoon of salt to help the onions cook faster. the mixture on low to medium flame, stirring continuously to prevent sticking, until the raw smell of onion and garlic completely disappears and the mixture turns light golden brown.
Add Tomato Paste
Once the onion and garlic paste is well cooked, add the coarsely ground paste of 3 medium tomatoes. Mix well and continue to cook until the raw smell of tomatoes vanishes and the oil starts to separate from the mixture.
Incorporate Spice Powders
Add 1 tablespoon of chili powder, 3 tablespoons of coriander powder, and 1/2 teaspoon of turmeric powder to the mixture. Cook on a low flame for , stirring constantly, until the raw smell of the spice powders is gone and the mixture forms a thick, reddish paste.
Add Tamarind Water and Water
Pour in the tamarind extract (from a small lemon-sized tamarind soaked for and strained). Add additional water as needed to achieve your desired curry consistency. Mix everything thoroughly. We are using more tomato and less tamarind for a balanced flavor.
Boil the Gravy
Cover the pot with a lid and let the curry boil on a low flame for . This allows the flavors to meld and the oil to separate, indicating the gravy is well cooked. After , open the lid and stir gently. At this stage, check and adjust the salt if necessary.
Add Fish Pieces
Gently add the 750g of fish pieces ( with salt, turmeric, and a little chili powder) into the boiling curry. Ensure the fish pieces are spread out and not overlapping. Gently push them into the curry using a spoon to submerge them, but avoid vigorous stirring.
Cook the Fish
Cover the pot again and cook on a low flame for another . Fish cooks quickly, so avoid overcooking. After , open the lid; the fish should be cooked through and the curry will have a rich, oily surface.
Garnish and Serve
Finally, sprinkle some fresh coriander leaves over the Meen Kuzhambu. Serve hot with white rice. Enjoy this delicious and spicy fish curry!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 6Add Tamarind Water and Water30 minutes
Pour in the tamarind extract (from a small lemon-sized tamarind soaked for 30 minutes and strained). Add additional water as needed to achieve your desired curry consistency. Mix everything thoroughly. We are using more tomato and less tamarind for a balanced flavor.
Variations
Simple ways to adapt this recipe.
- Any type of firm white
Any type of firm white fish can be used for this curry.
- Add a few drumsticks orCustomise
Add a few drumsticks or brinjal pieces along with the fish for added flavor and texture.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Homestyle Spicy Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Spicy Chicken Fry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Medium
Saag Chicken
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Easy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...