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Salem Style Fish Curry / Meen Kuzhambu |
Salem Style Fish Curry, today i’m sharing another seafood based curry. I do not cook Fish Curry often, since my husband prefers Fish Fry. So whatever varieties of fish i get here, either i make varuval or fry them. My husband’s native is Sankagiri (Tamilnadu, India) in-between Salem & Erode. Whenever i visit there, i get to see lots of Fresh Water fishes which they get in abundance.
You can try this curry with Rohu, Catla (Katla), Viral meen (Butter fish / Murrel) etc.. The curry will taste a bit different if we use Fresh Water fishes. As i didn’t get any fresh water fish near my residence area, i tried this curry with Sea Bass / Koduvai Meen which tasted delicious. I have adapted this recipe from a Tamil cookery book.
Salem Style Fish Curry | Meen Kuzhambu
Prep time
Cook time
Total time
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: South Indian
Serves: 3
Ingredients
- To Marinate (20 mins) :
- 6-7 Fish Fillets (i have used Sea Bass / Koduvai Meen) – Dam Fish / River Fish is preferred
- ¼ tsp turmeric powder
- salt to taste
- To Fry & Grind :
- ½ cup Pearl Onions / Sambar Vengayam
- 1 tomato – chopped
- ¼ cup chopped coconut
- ½ tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp coriander powder
- 2-3 tbsp gingelly oil / sesame seeds oil (or) any vegetable oil
- 1 tsp red chili powder
- For Curry :
- lemon sized tamarind ball – soaked in water for 30 mins
- 1 tbsp ginger-garlic paste
- salt to taste
- 1 tsp mustard seeds
- 1 stick curry leaves
- ½ tsp fenugreek seeds (vendayam)
- 1 or 2 tbsp gingelly oil
Instructions
- Please follow the instructions below.
How to prepare Salem Style Fish Curry
- Squeeze tamarind pulp and filter the water. Keep it aside. Heat 2-3 tbsp oil in a pan or kadhai. Temper cumin seeds and peppercorns. Fry onions and chopped coconut for a min on low flame.
- Add chopped tomato and fry for a min. Now, Add red chili powder and coriander powder. Saute a while. Let it cook for 2 mins. Remove from the heat and allow to cool. Grind everything in a mixer to smooth paste. Add water if needed.
- Heat 1 or 2 tbsp oil in the same pan. Temper mustard seeds and curry leaves. Add ginger-garlic paste, tamarind water and let it boil for sometime. Now, Add ground paste after 2 mins, salt & more water if needed and cook it covered for 10 mins till raw smell goes. Add marinated fish and let it cook for another 10-12 mins on low-medium flame. Garnish with chopped coriander and serve hot with rice or idli.
Notes :
- In the original recipe, they have asked to use any Dam or River Fish to prepare this curry. I didn’t get any river fish here so i have used Sea water Fish.
- You can also fry the fish fillets and then add it in curry.
looks really delicious…
Wow sounds delicious…
Absolutely delicious and flavorful fish curry.
Delicious fish curry .Really inviting
Very yummy and tempting curry….
drooling dear
Fish curry is calling me.. Just need some rice and papads to enjoy with.
Looks delicious 🙂
Looks yummy …..Want to have it with boiled rice 🙂
Delicious fish curry…inviting me dear 🙂
Its so Delicious ,I used coconut oil
with coconut oil it must have tasted awesome… thanks 😊