Meen Kuzhambu Recipe

The recipe of Meen Kuzhambu, a fish curry recipe cooked in a favorite house from southern India made with spicy coconut Masala, vegetables, fish and tamarind. This classic Fish Fish Curry or Kuzhambu is a favorite of the family.

Kuzhambu is the name Tamil for Curry and this Meen Kuzhambu or Kulambu is a famous fish -based fish recipe in the South Indian style. Find out how to create the perfect Meen Kuzhambu spicy with photos and videos step by step.

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Meen Kulambu recipe

I should admit you a truth, my friends. I am not an expert in the kitchen of fish dishes, I never liked fish recipes, we often do not cook fish recipes, most of the fish recipes I feel was a flop for me, they all happened before the wedding.

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Once I got married to a fish addict. I started learning fish recipes slowly. One of the basic recipes is this curry fish, I usually do it in my style, but my husband was not very passionate about that curry. So he taught me to make perfect fish curry in the world. And I should say it was Yum.

It would say that a curry fish should not be an underwater, it should be spicy, spicy, salty, aromatic, tasty all in the same point. The addition of these vegetables also makes it more tasty. So now I often do it for my husband and I would wait for him to take his first bite to hear his words. During my first attempts he would have said “not bad”, now he says “yum”. So here I am sharing my perfect fish curry recipe.

About Meen Kuzhambu

Kuzhambu is also known as Kulambu, it is a southern Indian term used for curry or suffered. Traditionally, a Kuzhambu is served with rice. You can find my collections of Kuzhambu recipes here.

I have already shared a recipe for fish curry previously, this is a basic Kuzhambu basic recipe that is originally from Nagecoil in my hometown. It is based on coconut and has added vegetables for flavor and taste. We added berries, linen, tomatoes, raw mango in this curry for flavor. This simple Meen Kuzhambu takes place in the menu at least twice a week.

The curry is entirely based on coconut. So preparing the base is important. I used to grind the coconut with dry red peppers, coriander seeds, shallot, pepper. We optionally use cumin and garlic. Make the Kuzhambu spicy, spicy and aromatic to have the right taste.

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Watch Meen Kuzhambu’s video

Ingredients of Meen Kuzhambu

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Fish – I used Sardin fish also known as Mathi Meen or Chala Meen for this recipe. You can use any fish to make me Meen Kuzhambu.

Coconut – The coconut is the basis of the curry. I used fresh coconut, if you are using frozen coconut, it may be necessary to grind with hot water.

Spices – Chili dust, the coriander is ground with coconut. I also used turmeric powder. You can use cumin seeds and black pepper when it grinds the coconut.

Vegetables – We added Bacchetta, linen, tomatoes, raw mango in this curry for flavor. This simple Meen Kuzhambu takes place in the menu at least twice a week. Raw mango adds spicy flavor to fish curry.

Curry leaves – Be generous with the curry leaves as it adds a terrroso flavor to the Kuzhambu.

Tamarind – The tamarind can be added at will. If you are using raw mango, you may need to add less tamarindo.

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Because this Meen Kuzhambu will be a success

Zero Oil Meen Kuzhambu – This recipe is literally zero oil recipe. The oil is not required in this curry fish since this is a coconut -based recipe. But you can add a tablespoon of coconut oil at the end once cooked the fish curry for aroma and flavor.

Easy and convenient – The ingredients used in this are very convenient. In addition, this can be done less than 20 minutes from start to finish making it an excellent newspaper Meen Kuzhambu.

Has an excellent flavor – Even if the recipe is simple, it has such a good flavor with rice. You can also have fun with Idli or dosa.

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How to do Meen Kuzhambu (gradual images)

1) Take all the grinding ingredients. Garlic is optional in this recipe.

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2) Add all the ingredients in a blender and add water.

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3) Macchies this in a smooth pasta. Set aside.

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4) Now take the wand, the linen, the tomato in a Kadai and add some water.

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5) Pour enough water to cover the vegetables.

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6) season the vegetables with salt and turmeric powder.

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7) Add the tamarind extract.

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8) Mix this really well.

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9) Cover it and cook this for 5-10 minutes until the vegetables are half cooked.

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10) Now the vegetables are half cooked.

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11) Add the Masala to the ground and mix well. Add water if necessary.

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12) Once it comes to a boil. Set the heat to cook over low heat and cook it for 5-8 minutes.

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13) Now add the pieces of sardine and simmer for another 5 minutes.

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14) Now the fish is cooked.

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15) Add a handful of curry leaves and mix well. Let it simmer for another 2 minutes.

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16) Curry fish is ready.

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17) serve with rice.

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Suggestions for experts

• If you have a raw acid mango, add it in the curry and reduce the tamarind used in the curry.
• This curry gets more flavor and tastes the next day when heated.
• Regulate La Spezia, the tart and the salt level according to your tastes.
• You can add dried red chillies instead of dust.
• A small pinch of cumin seeds can be used during grinding.
• You could use any fish of your choice.

Other fish recipes to try

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