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    Chettinad Meen Kuzhambu without coconut | Chettinad Fish Curry

    last updated: Jan 21, 2020 by Kalyani

    Jump to Recipe Print Recipe
    Chettinad Fish curry

    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 1
    Print Pin

    Chettinad Meen Kuzhambu without coconut | Chettinad Fish Curry|FishRecipes

    4.75 from 4 votes
    Authentic Meen Kuzhambu recipe without coconut in Chettinad style
    Course Non-Veg
    Cuisine South Indian
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Calories
    Author Kalyani

    Ingredients

    • Small onions - 200 gms or 1/2 cup loosely packed
    • Tamarind - 1 big lemon sized
    • Tomato - 2 medium sized
    • Green chillies - 2
    • Ginger - 1/2 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 - 1/2 tsp
    • Curry leaves - 2 sprig

    To Marinate

    • Fish pieces - 350 gm I have used Sheela fish
    • Turmeric powder - 1/4 tsp
    • Rock Salt - 1/2 Tsp

    To roast and grind

    • Sesame oil - 1 Tsp
    • Red chillies - 8
    • Coriander seeds - 4 tsp
    • Black peppercorns - 1/2 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

    Serving: 3g
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!

    Chettinad Fish curry
     [MyAdscode2]

    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.
    Chettinad Fish curry - preparation step 1
    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.
    Chettinad Fish curry preparation step 2

    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.
    Chettinad Fish curry - step 1
    2. Once the small onions become brown here and there, add tomatoes in and fry it till turns mushy and soft.
    Chettinad Fish curry step 2
    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.
    Chettinad Fish curry step 3
    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.
    Chettinad Fish curry step 4

    Serve with hot steamed rice. Tastes delicious.
    Chettinad Fish curry
     
    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.

    You may also like:

    South Indian Fish Curry Recipe (Vanjaram Meen Kuzhambu)
    Mutton Biryani Recipe | How to make mutton Biryani | Mutton Recipes
    Mutton Soup Recipe for Babies, Toddlers and Kids | Lamb Trotter Soup
    Pomfret fish fry Recipe | Fish Recipes
    « Carrot Potato Puree for Babies | Baby Food
    Paneer Butter Masala Recipe - With Step by Pics - Restaurant Style »
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    Reader Interactions

    Comments

    1. Akila

      November 12, 2016 at 4:37 am

      like this post...looks so yummyyyyy...

      Reply
      • Kalyani

        June 24, 2018 at 11:15 pm

        thank you

        Reply
      • Anand

        November 04, 2019 at 12:56 am

        5 stars
        Thanks for the recipe i tried it and enjoyed it alot.

        Reply
        • Kalyani

          November 04, 2019 at 9:22 am

          thanks for the positive feedback 🙂

          Reply
    2. Betty Kamalanathan

      October 03, 2017 at 11:51 pm

      I would say almost smooth paste.. it came out awesome

      Reply
      • Kalyani

        June 24, 2018 at 11:15 pm

        glad it came out good:)

        Reply
    3. Mythili

      May 14, 2019 at 4:51 am

      5 stars
      Came out super awesome. Thanks for the wonderful recipe

      Reply
      • Kalyani

        May 14, 2019 at 10:59 pm

        Thank you for your feedback:)

        Reply
    4. Neela bala

      December 08, 2019 at 4:40 pm

      4 stars
      Its yummy..just perfect:)

      Reply
      • Kalyani

        December 08, 2019 at 11:45 pm

        Thank you for your positive feedback 🙂

        Reply
    5. AV

      February 18, 2020 at 2:57 am

      I tried this recipe and it came out very well. Excellent recipe!

      Reply
      • Kalyani

        February 18, 2020 at 7:59 am

        Thank you for the positive feedback 🙂

        Reply
    6. Dheepika

      March 08, 2020 at 2:54 pm

      Can we add coconut to the roast and grind ingredients?

      Reply
      • Kalyani

        March 08, 2020 at 11:10 pm

        yes you can

        Reply
    7. Varshini

      May 11, 2020 at 2:52 am

      5 stars
      Very nice recipe. I made it and came out really well.

      Reply
      • Kalyani

        May 11, 2020 at 3:42 am

        Thanks a lot for your feedback 🙂

        Reply

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    Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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