Meen Kuzhambu Recipe | Fish Recipes

Fish Gravy Recipe

Fish has become our routine menu on sundays as it is the favorite seafood for both of us. Whenever I plan for meen kuzhambu, I used to prepare it as a first thing in the morning so that it will remain soaked for atleast 4 – 5 hours before we have it for lunch. Meen Kuzhambu always tastes better when it is served after few hours. Especially, it tastes awesome the next day morning. My sis-in-law gave me a tip for fish kuzhambu preparation. This time, I tried this gravy by adding the water used for washing the rice (Arisi Kalainja Thaneer) instead of normal water. Always wash the rice once and drain the water and dispose that water. Reserve the water that is used for washing the second and third time. Ofcourse, it did add some difference to the taste. So these days, when I prepare fish curry, I always make sure that I add this water.

South Indian Fish Curry Recipe

Meen Kuzhambu Recipe
Preparation Time : 15 Minutes
Cooking Time      : 20 Minutes
Serves  : 3


Fish 300 Grams
Shallots 10 Nos
Tomato 1 No
Tamarind Lemon Sized
Chilli powder 1 Teaspoon
Coriander Powder 2 Teaspoons
Turmeric Powder 1/4 Teaspoon
Fenugreek 1/2 Teaspoon
Fennel Seeds 1/2 Teaspoon
Garlic 1 Pod
Curry Leaves A Strig
Salt To Taste
sesame Oil / Gingely Oil 1 Tablespoon

Preparation Method

Grind the shallots and keep it aside. Also grind the tomatoes and keep it aside. Soak tamarind and extract thick tamarind juice.

Meen Kuzhambu Recipe step 1

Discard the water used for washing the rice for the first time. Collect the water used for washing the rice the second time and third time and keep it ready.

Heat a pan and add oil. Once it is hot, add fenugreek, fennel seeds and allow it to fry. Add chopped garlic and saute for few seconds.

Meen Kuzhambu Recipe step 2

Add curry leaves to it. Add onion paste and fry till it turns into light brown colour. Add turmeric powder.

Meen Kuzhambu Recipe step 3

Add ground tomatoes and cook till the oil starts leaving the sides of the pan. Add chilli powder, coriander powder, salt and mix well.

Meen Kuzhambu Recipe step 4

Add the tamarind extract and bring it to boil. Add the water used for washing the rice. Add it to your required consistency and bring it to boil.

Meen Kuzhambu Recipe step 5

When the gravy becomes little thicker and boiling well, drop the  washed fish pieces one by one. Reduce the flame to medium and cook till the fish gets cooked. Just before turning off the flame, add the chopped curry leaves and give it a mix for extra flavour.

Meen Kuzhambu Recipe step 6


Using the rice washed water is optional. It can be replaced with normal water too.

Grinding the shallots and tomatoes is optional. Both can be chopped finely and added.

Shallots gives additional taste, if not can use the normal onions.

Adding garlic is optional. It can be skipped, if not preferred.

The cooking time varies based on the type of fish. Always wash the fish by adding turmeric powder and little salt before cooking.

Do not stir the gravy very frequently after adding the fish as the fish may break.


Meen Kuzhambu Recipe