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Meen Kuzhambu Recipe (Meen Kulambu)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4 servings
Calories 226 kcal

Equipment

  • Blender
  • Cooking pot

Ingredients
  

  • 20 pieces Sardine Fish / Chala Meen cleaned & washed (you can use any variety of fish)
  • 1 medium Brinjal cubed
  • ½ no Drumstick slit in middle and cut into pieces
  • 1 medium Tomato cubed
  • 1 teaspoon Turmeric Powder
  • 2 tablespoon Tamarind Pulp or to taste
  • 3 sprig Curry leaves
  • Salt to taste

For Grinding

  • 2 cups Fresh Coconut grated
  • 2 tablespoon Chilli Powder or use 8 dry red chillies
  • 1 tablespoon Coriander Powder or use 1 tablespoon coriander seeds
  • 4 no Shallots | Sambar Onion peeled and left whole
  • 2 cloves Garlic optional
  • 1 teaspoon Whole Black Pepper
  • 1 cup Water

Instructions
 

  • Take all the grinding ingredients in a blender and add water. Grind into a smooth paste. Set aside.
  • Now take drumstick, brinjal, tomato in a kadai and add some water. Add in salt, turmeric and tamarind and mix well. Cover and cook this for 5 to 6 minutes until vegetables is half cooked.
  • Add in the ground masala and mix well. Add water if needed and bring it to a boil. Once it reaches to a boil. Set the flame to simmer and let it cook for 5 to 8 mins until raw smell from coconut leaves.
  • Now add in the fish pieces (sardine) and simmer for 5 to 10 mins on low. Add in a handful of curry leaves and mix well. Let it simmer for 2 more mins.
  • Now switch off the flame and let it sit covered till ready to eat. Serve with hot rice.

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: 1servingsCalories: 226kcalCarbohydrates: 24gProtein: 5gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 84mgPotassium: 670mgFiber: 10gSugar: 11gVitamin A: 1541IUVitamin C: 39mgCalcium: 78mgIron: 3mg
Keyword fish recipes
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