I would like to try different varieties of fish curry. I have already posted a version of Meen Kuzhambu with coconut. This fish curry is Chettinad based and without coconut. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa or Chapati. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to grate coconut. It turned out super good and we loved it for the rich tangy taste.
Check other fish recipes here:
- Vanjaram Fish Fry
- Vanjaram Meen Kuzhambu
- Pomfret Fish Fry
- Fish Curry with Coconut Milk
- Salmon Fish Fry
Chettinad Meen Kuzhambu without coconut | Chettinad Fish Curry|FishRecipes
Prep time
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Authentic Meen Kuzhambu recipe without coconut in Chettinad style
Author: Kalyani
Recipe type: Non Veg
Cuisine: South Indian
Ingredients
- Small onions - 200 gms or ½ cup loosely packed
- Tamarind - 1 big lemon sized
- Tomato - 2 medium sized
- Green chillies - 2
- Ginger - ½ inch piece
- Garlic - 3 cloves
- Red chilli powder - 1 Tsp
- Crystal salt - 2 Tsp
To Temper
- Sesame oil - 1 tbsp
- Mustard seeds- 1 tsp
- Fenugreek seeds - ½ tsp
- Curry leaves - 2 sprig
To Marinate
- Fish pieces - 350 gm (I have used Sheela fish)
- Turmeric powder - ¼ tsp
- Rock Salt - ½ Tsp
To roast and grind
- Sesame oil - 1 Tsp
- Red chillies - 8
- Coriander seeds - 4 tsp
- Black peppercorns - ½ Tsp
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Curry leaves - 2 sprigs
Instructions
Preparation
- Wash the fish pieces well and marinate with turmeric powder and rock salt and keep at least half an hour outside or keep in the refrigerator for one hour. Soak the tamarind in warm water for ten minutes and extract the juice. Keep aside. Peel small onions. Make ginger garlic paste in a mortar and pestle using ginger and garlic. Chop the tomatoes roughly and slit the green chillies. Keep all the ingredients ready.
- Roast red chillies, coriander seeds, peppercorns, cumin seeds, curry leaves and fennel seeds in a tsp of oil until nice aroma comes and grinds with water to make a coarse paste. Kuzhambu masala is ready. Set this aside.
Method
- Heat a kadai with oil and add the items to temper. Once mustard cracks, add curry leaves and saute for a minute. Add small onions and green chillies now & fry it well for 5 minutes.
- Once the small onions become brown here and there, add tomatoes in and fry it till turns mushy and soft.
- Once tomatoes become soft, add the ground kuzhambu masala paste, red chilli powder and ginger garlic paste. Fry them until the raw smell leaves from the masala for 5 minutes. Then add the tamarind water along with salt. Mix everything for a minute. Adjust with water if needed.
- Boil the Kuzhambu in medium flame for 10 to 15 minutes or until the raw smell completely leaves and the curry becomes little thick. Then add the fish pieces in and cook it for 5 more minutes and switch off the flame once the fish pieces are cooked well. Fish cooks faster so switch off the stove accordingly.
Nutrition Information
Serving size: 3
Meen Kulambu Preparation :
1. Wash the fish pieces well and marinate with turmeric powder and rock salt and keep at least half an hour outside or keep in the refrigerator for one hour. Soak the tamarind in warm water for ten minutes and extract the juice. Keep aside. Peel small onions. Make ginger garlic paste in a mortar and pestle using ginger and garlic. Chop the tomatoes roughly and slit the green chillies. Keep all the ingredients ready.
2. Roast red chillies, coriander seeds, peppercorns, cumin seeds, curry leaves and fennel seeds in a tsp of oil until nice aroma comes and grinds with water to make a coarse paste. Kuzhambu masala is ready. Set this aside.
Procedure :
1. Heat a kadai with oil and add the items to temper. Once mustard cracks, add curry leaves and saute for a minute. Add small onions and green chillies now & fry it well for 5 minutes.
2. Once the small onions become brown here and there, add tomatoes in and fry it till turns mushy and soft.
3. Once tomatoes become soft, add the ground kuzhambu masala paste, red chilli powder and ginger garlic paste. Fry them until the raw smell leaves from the masala for 5 minutes. Then add the tamarind water along with salt. Mix everything for a minute. Adjust with water if needed.
4. Boil the Kuzhambu in medium flame for 10 to 15 minutes or until the raw smell completely leaves and the curry becomes little thick. Then add the fish pieces in and cook it for 5 more minutes and switch off the flame once the fish pieces are cooked well. Fish cooks faster so switch off the stove accordingly.
Serve with hot steamed rice. Tastes delicious.
Notes:
1. You can use any variety of fish which is apt for the gravy to make this Kuzhambu.
2. Small onions work the best for this recipe. Hence I recommend using small onions instead of big ones.
3. Salt is very important for the perfect fish gravy. So add it accordingly.
4. Resting time is very important for the fish to take the tamarind sauce well. Give two hours resting time at least before serving.
6. Refrigerate the leftovers and heat it for a while just before serving.
Akila says
November 12, 2016 at 4:37 amlike this post…looks so yummyyyyy…
Kalyani says
June 24, 2018 at 11:15 pmthank you
Betty Kamalanathan says
October 3, 2017 at 11:51 pmI would say almost smooth paste.. it came out awesome
Kalyani says
June 24, 2018 at 11:15 pmglad it came out good:)
Mythili says
May 14, 2019 at 4:51 amCame out super awesome. Thanks for the wonderful recipe
Kalyani says
May 14, 2019 at 10:59 pmThank you for your feedback:)