Meen Kuzhambu (flavourful Chettinad Fish Curry)

Meen Kuzhambu is a traditional and flavourful fish curry from the Chettinad region of Tamil Nadu, India. This spicy and tangy curry is a staple in Chettinad cuisine and is best enjoyed with steamed rice.

Meen Kuzhambu (flavourful Chettinad Fish Curry)

Ingredients

  • 500g fish (preferably kingfish or mackerel)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1/4 cup tamarind pulp
  • 1/4 cup coconut milk
  • 10-12 curry leaves
  • 2 tbsp Chettinad fish curry masala
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2-3 dry red chilies
  • 2 cups water

Instructions

  1. Marinate the fish with turmeric powder and salt. Set aside for 15 minutes.
  2. Heat oil in a pan and add mustard seeds, fenugreek seeds, and dry red chilies. Sauté until the seeds splutter.
  3. Add chopped onions and curry leaves. Sauté until the onions turn golden brown.
  4. Add chopped tomatoes and cook until they turn mushy.
  5. Add Chettinad fish curry masala, red chili powder, and salt. Cook for 2-3 minutes.
  6. Add tamarind pulp and water. Bring to a boil.
  7. Gently slide in the marinated fish pieces. Cover and cook for 10-12 minutes.
  8. Once the fish is cooked, add coconut milk and simmer for 2-3 minutes.
  9. Meen Kuzhambu is ready to be served hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Large pan Sharp knife Cutting board Measuring cups and spoons

Tools

Mixing bowl Serving bowls Spatula

Serving suggestions

Serving Suggestion: Serve Meen Kuzhambu with steamed rice and a side of crispy papad.

Tips & tricks

Tip: Adjust the spiciness of the curry by adding more or less red chili powder according to your preference.

Cost

$15