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    Home

    Village Syle Fish Curry Recipe

    Last Updated On: Jun 3, 2025 by Aarthi

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    Village fish curry also known as “ Grammathu Meen Kulambu “ is popular in Tamilnadu rural areas. The key to the recipe is cooking them in a mud pot. The recipe is so rustic, spicy and tangy, perfect for idli, dosai and rice or even with ragi mudde. The taste gets even better when you serve it the next day for breakfast. 

    Village Style Fish Curry

    This fish curry has a mixture of roasted ground masala and fresh ground coconut masala which really makes it so yummy.

    Jump to:
    • About Village Fish Curry
    • Ingredients
    • Hacks
    • Village Fish Curry (Step by Step)
    • Expert Tips
    • FAQ 
    • Variations
    • 📖 Recipe Card

    About Village Fish Curry

    Village fish curry is a traditional Tamilnadu style meen kulambu. This flavourful dish is made with fish pieces, cooked with freshly grounded spices and tamarind, flavoured with gingelly oil. You can use any variety of fish of your choice like seer fish (vanjaram), pomfret ( vaval ), red snapper ( sankara ) . 

    People who have been following me for years may know that I’m from Nagercoil, a Southern coastal region. Living in Nagercoil means you will get fresh catches of fish all day and everyday. 

    Usually my way of fish kulambu involves tamarind and coconut. This is made using freshly ground spices. If you want to try a really spicy fish kulambu, then check my nellore chepala pulusu recipe. 

    Similar Recipes

    Goan Fish Curry
    Anchovies Fish Curry
    Sardine Fish Curry
    Chettinad Fish Curry
    Malabar Fish Curry
    Mackerel Fish Curry

    Why This Recipe Works

    Versatile : This curry works perfectly with any type of fish like pomfret, seer fish, mackerel, salmon, tuna and barracuda. Making it perfect side curry for breakfast or lunch.

    WHY I LOVE THIS RECIPE - My husband is a big fan of seafood. For him, fish curry is the ultimate comfort food especially when served with hot plain rice or Kerala matta rice and along with some spicy fish fry. What I love about this recipe is when you serve the leftover fish kulambu the next day with hot piping idlis, it's a pure heaven in every bite! Nothing can match this madness of tangy, spicy flavourful fish curry with hot idli. 

    Nutritional meal : Fish are rich in omega -3 fatty acids and a good source of lean protein. The fresh spices and gingelly oil also contribute some nutritional health benefits like a good source of fatty acids. 

    Ingredients

    Gingelly oil : Gingelly oil or sesame oil is a staple in authentic south Indian recipes. It has a traditional flavor and adds a rich aroma to the curry. For making fish curries, gingelly oil and coconut oil works the best. 

    Tempering : For tempering , I have used mustard seeds and curry leaves. When the oil is hot enough, add the tempering and let them crackle. For additional flavours, you can also add thalippu vadagam ( sun-dried onions or spices ) while tempering. 

    Shallots / small onion : Shallots / small onion works best for traditional South Indian curries. These are generally smaller, and have a mild sweet flavour than regular onion. Onions are added to give body to the curry. If you are using regular onions, chop them finely and use it for the curry. 

    Tomatoes : Tomato adds a tanginess to the curry. Use fresh, ripe country tomatoes for best taste. When cooked, they give a nice color and flavour to the curry.

    Tamarind : Tamarind is used for its tangy flavour, which helps to balance the spices and fresh taste of fish. It also helps to preserve the curry for a few days. Kudampuli ( malabar tamarind ) gives a unique tangy taste compared to regular tamarind. If you get to source it in your areas, give this a try. 

    Salt : Salt helps to balance the flavours of the fish curry. Adjust the quantity according to your taste preference. 

    For Curry Base

    Coconut paste : I have made a paste by grinding fresh coconut and small onions. Coconut adds a nice rich creamy flavour to the curry and also balances the spice level. 

    Fresh masala paste : This fresh masala paste is the highlight of the recipe. The spices like coriander seeds, cumin seeds and dry red chillies are roasted in low flame until a nice aroma arrives. Then grind them into a paste. You can adjust the quantity of chillies according to your spice level. For added vibrant color, you can use kashmiri red chilli. 

    Fish : Fresh fish works best for the recipe. Use the best quality fish like seer fish, mackerel, salmon. Nowadays, in some parts of the world you will get boneless fish in the market. Try to use bone-in fresh fish for authentic taste and flavour. 

    Hacks

    Dry roasting spices : In a pan, add spices like coriander seeds, jeera and dry red chilli slowly roast them until a nice aroma arrives. Cool them completely before grinding. Add water and grind them into fine paste. 

    Wash and marinate the fish : Wash the fish with little salt or lemon juice in cold water. Rinse them 2 or 3 times to remove any dirt, blood or fish scales. Marinate fish with salt and turmeric powder.

    Soaking tamarind : Soak the lemon sized tamarind in hot water for 15 minutes. Extract the pulp and discard the seeds after soaking. 

    Earthen clay pot : Cooking the fish curry in earthen clay pot ( manchatti ) gives the authentic taste and aroma. It also helps to retain the heat and enhances the flavour over time. 

    Village Fish Curry (Step by Step)

     
    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
    enjoy
     

    Expert Tips

    • Add a handful of garlic cloves for traditional fish curry. 
    • Don’t stir the curry after adding the fish, it may break apart. ● You can use store bought tamarind pulp for tanginess. 
    • Add a pinch of jaggery at the end of cooking, which helps to balance the overall profile and elevate the taste to the next level. 
    • Slowly roast the aromatic spices in low flame, don’t brown it. ● Store bought canned coconut milk can also be used to achieve the body of the curry. 
    • Rest the kulambu at least for an hour before serving. It helps to blend all the flavours in the fish. 
    • Some people may add drumstick or chopped raw mango in the fish curry for unique taste and sourness. 

    Storage

    Allow the fish curry to cool down completely before storing. Transfer the curry to an airtight container and store it in the refrigerator. It tastes even better the next day. Generally tamarind based curries have a longer shelf life, but we have added coconut in this recipe so it lasts for 2 to 3 days. 

    Serving

    Village style fish curry is so versatile. You can serve them with hot plain rice, Kerala matta rice, brown rice, idli, dosai and ragi mudde. Serve it along with hot appalams and spicy fish fry. The fish kulambu tastes better the next day, because the flavours get beautifully into the fish. It turns out to be a finger licking meal. 

    FAQ 

    1.Can I use regular onion instead of shallots ? 

    You can use regular onions if you don’t get time to peel small onions. But the taste and flavour may differ. For authentic taste, try to use small onions. 

    2. Is it necessary to cook in a clay pot ( manchatti )? 

    While it is not a compulsion to cook in an earthen clay pot. You can also cook the curry heavy bottomed pan. Traditionally the earthen pots are used to retain the heat for longer and adds a unique earth flavour. It also helps the flavours blend with the fish so easily. 

    3. What to do if the curry is too sour ? 

    You can add a pinch of jaggery or sugar to reduce the sourness in the curry. 

    4. How do I stop fish from breaking in the curry ? 

    Add the fish once the base gravy is ready. Check all the flavours are completely balanced. Then slowly add the fish and stir it occasionally. These steps help to avoid fish from breaking. 

    Variations

    Fish head curry : This is a popular dish in Singaporean and Malaysian cuisines. The recipe is prepared by cooking the fish head in tangy and spicy gravy. It is often served with bread and rice.

    Goan fish curry : Goan fish curry is popular in Coastal regions of Goa. This curry is a blend of tangy, spicy and sweet flavours. They use vegetable oil or coconut oil for base and also goan red chillies which helps to achieve a bright red color gravy. 

    Malabar fish curry : Malabar fish curry is so popular in Kerala. The curry is flavoured with coconut oil, coconut milk and coconut paste. Kerala fish curry is generally less in spice and is a staple in Kerala households. It is traditionally served with Kerala matta rice.

    More Fish Recipes

    • Nethili Meen Thokku Recipe
    • Fish Biryani Recipe
    • Meen Kuzhambu Recipe
    • Nethili Fry Recipe
    • African Fish Curry Recipe
    • Fish Pickle Recipe

    📖 Recipe Card

    Village Style Fish Curry Recipe

    Village fish curry also known as “ Grammathu Meen Kulambu “ is popular in Tamilnadu rural areas. The key to the recipe is cooking them in a mud pot. The recipe is so rustic, spicy and tangy, perfect for idli, dosai and rice or even with ragi mudde. The taste gets even better when you serve it the next day for breakfast. 
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 257kcal

    Equipment

    • Cooking pot
    • Blender

    Ingredients

    • 3 tbsp Gingelly Oil / Indian Sesame Oil
    • 1 tsp Mustard Seeds
    • 5 no Shallots / Sambar Onion peeled & chopped finely
    • 1 medium Tomatoes chopped finely
    • 2 sprig Curry leaves
    • 1 lemon size Tamarind
    • 300 grams Fish
    • Salt to taste

    For Grinding

    • 1 cup Fresh Coconut grated
    • 10 no Sambar Onion

    For Roasting & Grinding

    • 8 no Dry Red Chillies
    • 2 tbsp Coriander Seeds
    • 1 tsp Cumin Seeds

    Instructions

    • 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.
    • 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. Serve.

    Notes

    • Add a handful of garlic cloves for traditional fish curry. 
    • Don’t stir the curry after adding the fish, it may break apart. ● You can use store bought tamarind pulp for tanginess. 
    • Add a pinch of jaggery at the end of cooking, which helps to balance the overall profile and elevate the taste to the next level. 
    • Slowly roast the aromatic spices in low flame, don’t brown it. ● Store bought canned coconut milk can also be used to achieve the body of the curry. 
    • Rest the kulambu at least for an hour before serving. It helps to blend all the flavours in the fish. 
    • Some people may add drumstick or chopped raw mango in the fish curry for unique taste and sourness. 

    Storage

    Allow the fish curry to cool down completely before storing. Transfer the curry to an airtight container and store it in the refrigerator. It tastes even better the next day. Generally tamarind based curries have a longer shelf life, but we have added coconut in this recipe so it lasts for 2 to 3 days. 

    Serving

    Village style fish curry is so versatile. You can serve them with hot plain rice, Kerala matta rice, brown rice, idli, dosai and ragi mudde. Serve it along with hot appalams and spicy fish fry. The fish kulambu tastes better the next day, because the flavours get beautifully into the fish. It turns out to be a finger licking meal. 
     

    Nutrition

    Serving: 1servings | Calories: 257kcal | Carbohydrates: 7g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 47mg | Potassium: 429mg | Fiber: 3g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    • Spicy Mutton Masala Recipe
    • Puli kuzhambu Recipe
    • Mambazha Pulissery Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

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

      Reply
    2. Aarthi

      at

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

      Reply
    3. Anonymous

      at

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

      Reply
    4. Anonymous

      at

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

      Reply
    5. Anonymous

      at

      Arthi, could you post the recipe for Andhra sweet pootharekulu

      Mary

      Reply
    6. Anonymous

      at

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

      Reply
    7. Anonymous

      at

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

      Reply
    8. Aarthi

      at

      @Anonymousit is half kg

      Reply
    9. Unknown

      at

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

      Reply
    10. Anonymous

      at

      All your recipes are excellent!! Thank you!

      Reply
    11. Unknown

      at

      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

      Reply
    12. Suganya Bharathi

      at

      Tried this.... 😃 It was really very tasty... Bookmarked.. This is one of my favourite dish to do... Thanks for sharing this recipe.

      Reply
    13. Lavany

      at

      Made this today with cod fish.. super yummy.. thanks

      Reply
    14. Rama

      at

      Came out very well 😍 😊

      Reply
    15. Vo

      at

      Tried this today. It came out super yummy

      Reply
    16. Virgie

      at

      Tried this...turned out very yummy. Even my son who usually doesn't like fish curry loved it. Thanks, Aarthi

      Reply
    17. ifa umar

      at

      you recipes are very tasty and very helpfull...

      Reply
    18. ambika

      at

      I tried yesterday. Came out very well. Thank u sooo much

      Reply
    19. Uma J Janu

      at

      I tried it today in clay pot. It came out superb. Thank you for posting such a good recipe........

      Reply
    20. Durai

      at

      Hi,Can you make the receipe without the coconut milk, because that is original fish curry.

      Reply
    21. Juhi

      at

      Love fish, and this looks delicious! Will definitely try it out. Thank you for sharing this recipe!

      Reply
    5 from 1 vote (1 rating without comment)

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