Gramathu Meen Kuzhambu Recipe | Village Style Fish Curry

GRAMATHU MEEN KUZHAMBU RECIPE |

STARTUP COOKING

Traditional village style fish curry is satisfying, nutritious and a packed with burst of South Indian flavors. This recipe surely is a fish lover's delight.

Meen kuzhambu is a mouthwatering curry dish that you can make with just a few very simple ingredients. In villages, they used to make this curry in a mud pot, which elevates the taste of this curry and exquisite flavor and aroma.

For this recipe, I sauteed shallots, garlic, tomatoes, fennel seeds, cumin seeds and pepper corn and make a nice paste without water. These ground paste would fill your home with an amazing aroma. The fragrant smell would simply fill your nostrils and your family would line up to the kitchen. That is the beauty of making recipes with fresh ingredients.

I have used thick coconut milk to make this fish curry with other spices in moderation. Usually fish curry tastes super delicious when you make it the previous day and have it the next day. Really, the taste is so divine. You can use any variety of fish you get and like here I have used salmon variety fish. Always use sesame oil for fish curry which brings out the flavor of this curry and serve with hot steamed rice, Idli or dosa. Try this dish in any of your family occasions, parties or potlucks.

Fish is filled with omega-3 fatty acids and vitamins such as D and B2. Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium and potassium. The American Heart Association recommends eating fish at least 2 times per week as part of a healthy diet. Follow my step by step photo recipe to prepare Gramathu Meen Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

Salmon fish curry

Fish Molee

Salmon fish fry

Pomfret fish fry

Vanjaram Fish Fry

Hariyali chicken curry

Chicken masala recipe

Cashew chicken curry

Chicken curry - my style

Dahi chicken curry

Tawa chicken fry

Chicken pulao

Chicken curry - village style

Varutha Kozhi Kari

RECIPE FOR GRAMATHU MEEN KUZHAMBU

Coarse : Lunch / Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 15 min

Cook Time : 35 min

Total Time : 50 min

try my other fish recipes

Non-Veg Starters and Appetizers

INGREDIENTS

To Saute and Grind

1 tsp oil

10 shallots

1 tsp ginger

6 garlic

2 tomato

salt - to taste

1 tsp fennel seeds

1 tsp cumin seeds

1/2 tsp black pepper corns

For Kuzhambu

2 tbsp sesame oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

1 spring curry leaves

20-25 shallots - minced

10 small garlic

ground paste

1/4 tsp turmeric powder

3 tbsp kuzhambu powder / sambar powder

1.5 cup water

1 cup tamarind extract

salt - to taste

1/2 cup coconut milk

1.5 pound fish (any fish)

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes

PROCEDURE

soak tamarind in water and extract the juice and set aside

clean fish with little turmeric powder twice or thrice and set aside

heat a tsp of oil in the pan, add shallots, garlic and ginger

saute for few minutes till it turns transparent

add chopped tomatoes and cook well until it turns mushy

add fennel seeds, cumin seeds and pepper corn and cook for 1 minute and then switch off the flame

cool down the mixture completely and grind to a smooth paste without adding any water and then set aside

now for fish curry, heat sesame oil in the pan and temper with mustard seeds, fenugreek seeds and curry leaves

next, add minced shallots and garlic together, saute well until the shallots turn transparent and shrinked tightly

now add ground paste, turmeric powder and kuzhambu powder

mix well and cook this mixture for next 5 minutes without adding water in low medium heat

once the raw smell of spices goes, add 1 cup tamarind water, 1.5 cup water and salt

mix well and cook this mixture for about 20 minutes in low to light medium heat

in the mean while, extract 1//2 thick coconut milk from fresh coconut and set aside

once the oil is started to float on top of the curry, add thick coconut milk and mix well. cook this mixture for next 5-7 minutes in low flame

now the curry turns slightly thick, at this time gently drop the fish in to the curry, cover with lid and cook for 10 minutes in very low flame and then switch off the flame

let the fish cury rest for atleast 1-2 hours before serving. the fish will soak up all the flavors of the curry

serve with hot steamed rice and it tastes delicious

Enjoy!

NOTES

adjust spice level according to your taste
if you can't find kuzhambu powder in your local market, you make substitute with red chilli powder and coriander powder as per your taste
adding coconut milk is totally optional, if you don't like, skip the ingredient and continue making the curry, still it tastes good
use any kind of fish for this curry, here i used salmon fish

Try my Biryani Recipes