Naethu vacha meen kuzhambu/south indian fish curry/gravy with coocnut milk
South Indian fish curry/meen kuzhambu is a spicy and simple gravy prepared with river or sea fish in a onion and coconut based curry. This fish curry is popular in non vegetarian hotels like Muniyandi vilas in Tamilnadu.
Fish curry is served with white rice and also served with idli(Indian rice cake) in some hotels and restaurants. For best taste serve it after 4 to 6 hours.
Try this authentic south Indian fish curry/Meen kuzhambu at home and Enjoy Cooking!!!
Imprimer cette page Recipe type:
Main DishNumber of serving: 4Preparation time:
15 Minute(s)Cook time:
Fish (Catla or small size Seer fish into pieces) 500 gms
Onion 150 gms
Tomato medium sized 4 no
Green chillies 4 no
Chilli powder 2 tbsp
Ginger garlic paste 2 tsp
Grinded coconut (medium sized) 1/2
Fenugreek 2 tsp
Jeera 1 tsp
Fennel 1 tsp
Coriander Powder 2 tbsp
Garam Masala 2 tsp
Salt to taste
Tamarind 1 lemon size
Turmeric 1/4 tsp
Curry leaves 5 gm
Coriander leaves 5 gm
Gingely Oil 50 ml
Marinade fish with 1 tbsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala and salt.
Heat oil. Add onion, jeera, fennel, fenugreek and green chillies and fry till the raw smell of onion reduces.
Add tomato and continue fry for 3 minutes.
Add chilli powder, garam masala, turmeric powder, curry leaves, coriander powder and salt.
Fry in slow flame till the oil comes out seperately from the gravy.
Add grinded coconut and fry for another 3 to 5 minutes.
Add required water, tamarind pulp and boil the gravy in slow flame.
Add marinated fish to the gravy once the oil starts to seperate from the gravy.
Keep it in slow flame till the fish gets completely cooked.
Garnish the gravy with chopped coriander before serving.