Meen Kuzhambu is famous in south India  and there are many versions of making this curry. We love this version of Kuzhambu and it’s a no fail recipe. We often buy fish and make this along with fish fry. The key to make good fish curry is the balanced amount of tamarind, spice powders and Salt. The freshly ground spices takes this curry to the new level.  It goes well with rice, Idli or Dosa and tastes the best next day! So make it bulk and keep it reserved for next day!


Seer/King Fish - 1kg
Tomato - 3
Pearl Onion or Shallot - 10
Onion -1
Garlic pods - 10
Ginger - 1 inch
Green chilli -2
Fenugreek seeds- 1tsp
Cumin seeds - 1tsp
Mustard seeds - 1tsp
Urad dal - 1tsp
Curry leaves - 1 leaflet
Turmeric powder -¼ tsp
Chilli powder - 1-1/2 tsp
Coriander powder - 3 tsp
Tamarind - 1 gooseberry size
Lemon - ½
Sesame Oil for seasoning
Coriander leaves chopped - 4spoon
Salt for taste


Wash the fish and mix little salt. Chop onion and tomato. Keep aside.

Add oil in a pan and heat. Once oil hot, add mustard seeds, urad dal, cumin seeds, fenugreek seeds.

Add Curry leaves and Green chilli once fenugreek seeds become golder color and mustard starts splutter.

Add Garlic pods and Chopped Ginger and fry it until the raw smell goes out.

It's the time to add onion and stir it.

Once the onion becomes translucent, add Chopped tomato and stir it. Keep heat until the tomato becomes mushy. Now add Salt.

Now add Tamarind extract and stir it. Add Chilli powder and Coriander powder.

Whenever using coriander powder, use double the quantity of chilli powder.

In this recipe, tamarind quantity is reduced and increased tomato and lemon for different taste.

Now add enough water and lemon juice and boil it for 5 minutes.

Add Fish now and stir it gently.

Usually Fish will cook quickly. So after 5 to 10 minutes put coriander leaves on top and switch off the flame.

Now the excellent Seer fish curry is ready.

This gravy is suitable for rice, chappati, dosa, idli.

Try this and post your comments and suggestions.