Meen kuzhambu Recipe, a South Indian favorite home cooked fish curry recipe made with a spicy coconut masala, vegetables, fish and tamarind. This classic staple fish curry or kuzhambu is a family favorite.
Kuzhambu is Tamil name for curry, and this meen kuzhambu or kulambu is a popular South Indian style coconut based fish recipe. Learn how to make the perfect spicy meen kuzhambu with step by step pictures and video.
Meen Kulambu Recipe
I should admit to you a truth my friends. I am not a expert in cooking fish dishes, i never liked fish recipes, we don’t cook fish recipes often, most of the fish recipes which i try has been a flop for me, THESE ALL HAPPENED BEFORE MARRIAGE.
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Once I got married to a total fish addict. I started learning fish recipes slowly. One of the basic recipe is this fish curry, I usually make it in my style, but my hubby was not very keen into that curry. So he taught me how to make the perfect fish curry in the world. And I should say that it was yum.
He would say that a fish curry should not be bland, it should be spicy, tangy, salty, aromatic, flavourful all at the same point. Also adding these veggies makes it more flavourful. So now I make this often for my hubby and I would wait for him to take his first mouthful, to hear his wordings. During my first attempts he would say “not bad”, now he says ” yum”. So here I am sharing you my hubby perfect fish curry recipe.
About Meen Kuzhambu
Kuzhambu is also known as kulambu, is a South Indian term used for curry or gravies. Traditionally a kuzhambu is served with rice. You can find my kuzhambu recipe collections here.
I have already shared a fish curry recipe earlier, this one is a staple meen kuzhambu recipe which is native to Nagercoil my hometown. It is coconut based and has vegetables added for flavour and taste. We used to add drumstick, brinjal, tomatoes, raw mango in this curry for flavour. This simple meen kuzhambu takes place in the menu atleast twice a week.
The curry is entirely coconut based. So getting the base ready is important. I used to grind coconut with dry red chillies, coriander seeds, shallots, pepper. Optionally we use cumin and garlic. Make the kuzhambu spicy, tangy and flavour packed to get the right taste.
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Watch Meen Kuzhambu Video
Meen Kuzhambu Ingredients
Fish – I used sardine fish also known as mathi meen or chala meen for this recipe. You can use any fish to make meen kuzhambu.
Coconut – coconut is base of the curry. I used fresh coconut, if you are using frozen coconut, you might need to grind it with hot water.
Spices – chilli powder, coriander is ground with coconut. I also used turmeric powder. You can use cumin seeds and black pepper when grinding coconut.
Vegetables – We used to add drumstick, brinjal, tomatoes, raw mango in this curry for flavour. This simple meen kuzhambu takes place in the menu atleast twice a week. Raw mango add tangy taste to the fish curry.
Curry Leaves – be generous with curry leaves as it adds a earthy flavour to the kuzhambu.
Tamarind – Tamarind can be added to taste. If you are using raw mango, you might need to add less tamarind.
Why This Meen Kuzhambu will be a Hit
Zero Oil Meen Kuzhambu – This recipe is literally zero oil recipe. Oil is not required in this fish curry since this a coconut based recipe. But You can add a tbsp of coconut oil in the end once fish curry is cooked for aroma and flavour.
Easy & Affordable – the ingredients used in this is very affordable. Also this can be made under 20 minutes from start to finish making this a great everyday meen kuzhambu.
Taste great – even though the recipe is simple, it taste so good with rice. You can enjoy with idli or dosa too.
How to Make Meen Kuzhambu (Stepwise Pictures)
1)Take all the grinding ingredients. Garlic is optional in this recipe.
2)Add all the ingredients in a blender and add water.
3)Grind this to a smooth paste. Set aside.
4)Now take drumstick, brinjal, tomato in a kadai and add some water.
5)Pour enough water to cover the vegetables.
6)Season the vegetables with salt and turmeric powder.
7)Add in tamarind extract.
8)Mix this really well.
9)Cover and cook this for 5 to 10 mins until vegetables is half cooked.
10)Now the vegetables are half cooked.
11)Add in the ground masala and mix well. Add water if needed.
12)Once it reaches to a boil. Set the flame to simmer and let it cook for 5 to 8 mins.
13)Now add in the sardine pieces and simmer for 5 more mins.
14)Now the fish is cooked.
15)Add in a handful of curry leaves and mix well. Let it simmer for 2 more mins.
16)Fish curry is ready.
17)Serve with rice.
Expert Tips
- If you have sour raw mango add it into the curry and reduce the tamarind used in the curry.
- This curry gets more flavour and taste the next day when it is reheated.
- Adjust the spice, tart and salt level as per your taste.
- You can add dry red chillies instead of powder.
- A small pinch of cumin seeds can be used when grinding.
- You could use any fish of your choice.
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📖 Recipe Card
Meen Kuzhambu Recipe (Meen Kulambu)
Servings: 4 servings
Calories: 226kcal
Video
Notes
- If you have sour raw mango add it into the curry and reduce the tamarind used in the curry.
- This curry gets more flavour and taste the next day when it is reheated.
- Adjust the spice, tart and salt level as per your taste.
- You can add dry red chillies instead of powder.
- A small pinch of cumin seeds can be used when grinding.
- You could use any fish of your choice.
Nutrition
Serving: 1servings | Calories: 226kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 670mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1541IU | Vitamin C: 39mg | Calcium: 78mg | Iron: 3mg
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