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Meen Kuzhambu

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Meen Kuzhambu

  • Non Veg
  • 55 mins
  • Serves 6
  • Easy



Meen Kuzhambu is a fish curry dish that originated in the South Indian region. The reason for its popularity is a subtle bit of different in how it is prepared compared to the northern parts of the country. The spices feature more prominently and give this dish a new flavor profile compared to some fo the other names from that region. A dish that will surely leave you wanting more, it takes very little time to prepare as well.

Health benefits:

  • All kinds of fish contain high quality protein, iodine, vitamins and several minerals.
  • Fish have been known to help people with diseases like Alzheimer’s and Epilepsy.
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How to Make Meen Kuzhambu

  • Before cooking the main dish, soak some tamarind in the water and squeeze to remove the entire pulp.
  • This will save you time and efforts later on.
  • Strain the tamarind and set it aside.
  • Roast the dry red chilies, coriander seeds and cumin seeds together.
  • Mix in some oil and water and grind them well enough o create a fine paste.
  • Add some coconut and shallots to increase the consistency and texture of the dish.
  • Mix in all the masalas and add the tamarind juice.
  • Mix them well for about 10 minutes.
  • Keep mixing them well enough to create a consistent paste.
  • Heat some oil in a separate dish and add the mustard seeds.
  • Bring them to a sizzle and add some shallots, tomatoes and curry leaves.
  • Add some salt to them and let them cook for around 2 or so minutes.
  • Add these in the masala paste created before.
  • Mix these two together well.
  • Add water to balance their consistency.
  • Cover and simmer it until the oil disappears.
  • Now add some fish pieces and cook until the fish is completely cooked.
  • Garnish the fish with some cumin seeds.
  • Serve hot with some boiled rice.


The Whale shark is the largest species of fish anywhere in the world.

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