Meen Kozhambu/ Fish Curry | How to make Meen Kozhambu/ Fish Curry

By Kalpu Bala  |  7th Nov 2016  |  
5 from 1 review Rate It!
  • Meen Kozhambu/ Fish Curry, How to make Meen Kozhambu/ Fish Curry
Meen Kozhambu/ Fish Curryby Kalpu Bala
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About Meen Kozhambu/ Fish Curry Recipe

An authentic recipe from the rustic kitchens of Tamil Nadu taught to me by my grand mom. Try it and enjoy the divine taste!

Meen Kozhambu/ Fish Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Meen Kozhambu/ Fish Curry by Kalpu Bala will definitely help you in its preparation. The Meen Kozhambu/ Fish Curry can be prepared within 10 minutes. The time taken for cooking Meen Kozhambu/ Fish Curry is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Meen Kozhambu/ Fish Curry step by step. The detailed explanation makes Meen Kozhambu/ Fish Curry so simple and easy that even beginners can try it out. The recipe for Meen Kozhambu/ Fish Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Meen Kozhambu/ Fish Curry from BetterButter.

Meen Kozhambu/ Fish Curry

Ingredients to make Meen Kozhambu/ Fish Curry

  • 1/2 kg fish of your choice
  • 15 shallots
  • 1 medium sized ripe tomato
  • 4 tsp gingelly oil
  • 3 tsp chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • tamarind paste 3-4 tsp (dilute it in 1/4 cup by adding water)
  • Tempering Ingredients:
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1 sprig of curry leaves

How to make Meen Kozhambu/ Fish Curry

  1. Clean the fish and marinate it with salt and turmeric powder.
  2. In a wok, add oil to heat, then add the ingredients for tempering, followed by the shallots. Cook until they are transparent and mushy.
  3. Next, add the tomato, salt, turmeric powder, chilli powder and coriander powder. Cover it and cook for 5 minutes.
  4. Once you see the oil seep from the sides of gravy, add in the diluted tamarind paste. Allow it to boil until the oil separates itself and starts to float on top of the gravy.
  5. Now add the fish pieces and cook for 5-7 minutes undisturbed.
  6. Your hot piping Meen Kozhambu is ready to be enjoyed with steamed rice.

My Tip:

Cook it in a mud pot to make it even tastier.

Reviews for Meen Kozhambu/ Fish Curry (1)

Shalini Dubey2 years ago

very authentic recipe!

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