Jan 31, 2015

Village Syle Fish Curry Recipe / Gramathu Meen Kuzhambu Recipe

Fish has always an interesting ingredient to work with. I love love experimenting with it, and those experiments should satisfy my fish loving hubby as well. This is one recipe which i came across from my friend vani's blog. She has lots of traditional recipe, you guys have to check it out.

Similar Recipes,
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
Malabar Fish Curry
Mackerel Fish Curry
Many More..

This fish curry has a mixture of roasted ground masala and fresh ground coconut masala which really makes it so yummy..Hope you will like this and let me know how it turns out for you..

Preparation Time : 10 mins
Coking Time : 45 mins
Serves : 5 to 6
Recipe Source: Vani, A Good Friend of Mine


Gingelly Oil / Indian Sesame Oil - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Shallots / Sambar Onion - 5 chopped finely
Tomatoes - 1 medium size chopped finely
Curry leaves a handful
Tamarind - a small lemon size
Salt to taste

For Grinding:
Coconut - 1 cup grated
Sambar Onion / Shallots - 10

For Roasting & Grinding:
Dry Red Chillies - 8 to 10 or as needed
Coriander Seeds - 2 tblspn
Cumin Seeds / Jeerakam - 1 tsp


Soak tamarind in water and squeeze to remove the pulp. Strain and set aside.

Roast ingredients given for roasting, grind it to a fine paste. Grind coconut and shallots to a fine paste as well.

Take both the masala in a bowl, add in tamarind juice. Mix well..Masala done.

Heat oil in a kadai. Add in mustard seeds and let them sizzle.

Now add in shallots, tomatoes and curry leaves. Sprinkle some salt and cook for 2 mins or so.

Now add in masala and mix well. Add more water if needed, Cover and simmer till oil separates.

Now add in fish pieces and cook till fish is done.


Start by taking a small lemon size tamarind and soak it in water

once it is well soaked, squeeze to remove the pulp from it

Take your grinding ingredients

Take it in a dry pan

roast till golden

Remove to a plate and let it cool

now take it in a blender

powder it lightly

add in water

puree till smooth

take the pureed masala in a bowl

Now take small onion / shallots and coconut in a blender

make it into a fine paste

add the coconut masala in 
add in tamarind pulp

mix well..Add more water if needed

Take your other ingredients

Heat gingelly oil in a kadai

Add in mustard seeds

in goes some chopped shallots, curry leaves and tomatoes

Saute them lightly

sprinkle some salt

pour the masala in

mix well

now bring this to a boil

cover and simmer till oil separates

look the gravy is done

add fish pieces in

mix well and cook till oil separates

curry done



  1. I am a lover of your blog. Checking it daily:-). Pls let me know which fish you used

  2. @AnonymousYou can use any fish, i used a fish called terachi, not sure about the english name.

  3. I'm drooling seeing these pics of fish curry..

  4. I'm drooling after seeing the pics of ur fish curry... I do the same way..

  5. Arthi, could you post the recipe for Andhra sweet pootharekulu


  6. Day before yesterday, I tried and it came out well. Thanks for step by step pictures

  7. The quantity prescribed is for 1/2 kg or 1 kg fish

  8. Really it tasted so nice ...my hubby liked it more

  9. All your recipes are excellent!! Thank you!

  10. If I cook this and leave it out overnight Wil it become bad by the next day noon..if I don't keep it in fridge


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