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Thursday, 13 March 2014

Mathi Meen Kuzhambu / Fish Curry (Tamilnadu Style)


 I always feel blessed to stay near the seashore...It has bought me loads of happiness, a night walk there with my H...a scenic view of Sun rise and Sun set...a lot i can add....Last but not least is the fresh fresh Sea foods, which i can get it from there straight to my kitchen...Morning and Evening the boat comes with full of fishes and market gets filled with varieties of sea foods...even when i think of my childhood...i remember that we eat veggies on only Friday, and other day will be with sea food varieties...


Matthi Meen - 8 nos.
Onion - 2
Tamarind extract - 2 tsp.
Pepper powder - 1 tsp
Masala powder / Sambar powder - 3 tsp
Coriander powder - 3 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil to temper (Gingely oil)

To Temper:

Curry leaves - few
Mustard - 1/2 tsp
Fenugreek / Methi seeds - 1/2 tsp
Garlic  - 10 nos.

To Grind :
Coconut - 1 tbsp
Jeera - 1 tsp

Chop the onion.
Clean the fish and marinate it with bit of turmeric, salt and keep it aside.
Heat a pan with little oil and add the onion, cook untill it turns glossy and turn off.
Allow to cool and grind the onion and keep it aside.

Now again heat oil in the pan, temper with the ingredients given above in the list.
Add the Onion paste and saute well.
Add Masala powder, coriander powder and saute well for a minute.
Now add tamarind paste and required amount of water.
Time to add salt...when it boils add the grinded paste of coconut.
Add pepper powder.
Allow to cook it in simmer when you find the oil oozing out add the Fishes.
Curry should be cooked in slow fire until the fish is cooked well.

This can be served with Tiffen varieties or rice...


  1. sambar powder in fish curry!!!!! A new idea for me....Looking so tasty

  2. This is definitely a new idea of adding sambar powder. Fish curry looks yumm..

  3. Wow who will resist to this droolworthy,fingerlicking meen kuzhambu,mouth watering here.


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