Meen kuzhambu without coconut (Tamil Style)

Meen kuzhambu without coconut (Tamil Style)

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Lunch, Main Course, Main Dish
Cuisine Indian, South Indian
Servings 6 people


  • 500 gms Fish
  • 1 big lemon sized tamarind
  • 3 No.s tomatoes - medium sized Puréed
  • 10-20 No. Shallots or small onion
  • 1 tbsp Garlic Hand pounded
  • 1 sprig Curry leaves
  • 5 tbsp sesame Oil
  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • Salt to taste
  • 3 tsp Red chilli powder
  • 1/2 tsp Pepper powder
  • 1 tsp Cumin powder
  • 1 tsp Fennel powder
  • 1/2 tsp Turmeric powder
  • 4 cups Water


  • Heat a earthen pot or a heavy bottom pan with a lid, add sesame oil to it.
  • Next add mustard seeds, allow it to crackle, next add in fenugreek seeds, curry leaves, cumin seeds, fennel seeds one after the other.
  • Saute the ingredients for a minute or two and then add shallots or pearl onions, add salt and cook until the onions are slightly translucent.
  • Next add hand pounded garlic pods and saute into the onions.
  • Add in the pureed or finely chopped tomatoes and cook until the tomatoes turn dark reddish in color or until the raw smell is gone.
  • Add tamarind water to the onions and tomatoes once the tomatoes are cooked.
  • Add the spice powders mentions - Red chilli powder, cumin powder, pepper powder, fennel powder, turmeric powder and salt to taste.
  • Keep the flame on medium and bring it to a boil.
  • Once the curry comes to a boil, add the washed fish pieces one by one.
  • If you want you can adjust the flavour by adding a piece of jaggery and and cover the pot with a lid and keep on low to medium flame.
  • Simmer the fish kuzhambu for 10 minutes or until the fish is cooked and oil separates on top.
  • Serve it hot with Rice or idli or dosa.
Keyword fish curry, Meen Kuzhambu, Southindian Fish curry