Naethu vacha meen kuzhambu/south indian fish curry/gravy with coocnut milk

Main Dish
4 servings
15 min
20 min
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!!!


Number of serving: 4
Fish (Catla or small size Seer fish into pieces) 500 gms

Onion 150 gms

Tomato medium sized 4 no

Green chillies 4 no

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.


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