South Indian Fish Curry with Coconut Milk – Meen Kuzhambu

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South Indian Fish Curry with Coconut Milk – Meen Kuzhambu Recipe

South Indian Fish Curry with Coconut Milk – Meen Kuzhambu Recipe


Prep Time: 25 mins | Cook Time: 30 mins | Serves: 4

About the Recipe

This South Indian fish curry with coconut milk, locally known as Meen Kuzhambu, is a traditional Tamil-style curry. It features tender fish pieces simmered in a spicy, tangy gravy with the richness of fresh coconut milk. A perfect seafood dish for lunch when served with hot rice or dosa.



Ingredients:

  • 500g fish (seer, tilapia, or kingfish – cleaned and cut into pieces)
  • 1 large onion – sliced
  • 2 medium tomatoes – chopped
  • 1 green chili – slit
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp black pepper powder
  • 1 cup thick coconut milk
  • 1 tsp tamarind paste (or lemon-sized tamarind soaked in water)
  • A few curry leaves
  • 2 tbsp coconut oil (or any cooking oil)
  • Salt to taste
  • Chopped coriander for garnish

“South Indian fish curry with coconut milk served in a bowl”


Instructions – Step-by-Step:

  1. Marinate the Fish: Add a pinch of turmeric and salt to the fish pieces. Set aside for 15 minutes.
  2. Sauté Aromatics: In a wide pan, heat coconut oil. Add sliced onions, curry leaves, and green chili. Sauté until golden brown.
  3. Cook the Base: Add ginger garlic paste and sauté till raw smell disappears. Add chopped tomatoes and cook till soft.
  4. Spice it up: Mix in turmeric, chili, coriander, pepper, and salt. Cook for 2–3 minutes until the oil separates.
  5. Add Tamarind: Pour in tamarind paste and 1/2 cup water. Simmer the mixture for 5 minutes.
  6. Cook the Fish: Gently place fish pieces into the curry. Cover and cook for 10–12 minutes.
  7. Finish with Coconut Milk: Pour in thick coconut milk. Simmer gently for 3–5 minutes. Do not boil after adding coconut milk.
  8. Garnish: Add fresh coriander leaves. Serve hot with rice or dosa.

Tips:

  • Use fresh, firm fish for the best texture.
  • Let the curry rest for 30–60 mins after cooking for deeper flavor.

Serving Suggestions:

  • Steamed Rice
  • Idiyappam or Appam
  • Hot Dosa or Chapati

Related Recipes:

Hashtags:
#SouthIndianFood #FishCurry #MeenKuzhambu #IndianSeafood #CoconutMilkCurry #TamilRecipes #TryIndianFoods


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