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You are here: Home / Non Vegetarian / Non Veg Kuzhambu Gravy Varieties / Chettinadu Fish Kuzhambu | Varuthu Araicha Meen Kulambu

Chettinadu Fish Kuzhambu | Varuthu Araicha Meen Kulambu

March 23, 2014 By Sangeetha Priya 13 Comments

We at home usually prefer Fish Biryani/Fish Fry or Fish Cutlets and when comes to gravy chicken kuzhambu dominates much… Last year when I was in my hometown for 3 months’ vacation, I learned this fish curry recipe from our neighbor aunty and after that I recently only got a chance to make it at home. As usual for kids sake I reduced red chili powder and used red capsicum instead. So increase red chili powder according to your taste…This is the delicious gravy you have to try if you like fish in kuzhambu version :-), one more thing usually fish heads are used in making gravy as they tastes much, so here i too used head and tail of fishes and remaining i shallow fried….

Ingredients

To Saute and grind
Shallots –  8-10 Numbes (Large in Size)
Garlic – 4 Numbers
Red Chili or Red Capsicum – 2 Numbers or Few Slices
Pepper – 1/2tsp
Sombu/Fennel Seeds – 1tsp
Fenugreek Seeds- 1/4tsp
* Shredded Coconut – 1/4 Cup

* You can add coconut milk instead and in later stage, I did so.

Other Ingredients

Onion – 1/2 Number
Tomato – 1 Small Size
Curry Leaves – Few
Any Kulambu Meen/Fish – 1 lb or 450grams (I use Tilapia)
Tamarind Juice – 1/3 Cup or more as needed
Turmeric Powder – 1/2tsp
Red Chili Powder –  2tspor more
Coriander Powder – 1 Tbsp
Coriander Leaves – Few to garnish
* Coconut Milk – 1/3 Cup (If using instead of shredded coconut in grinding part)
Salt and Oil – As needed

Method

  • In a pan saute the ingredients given “to saute n grind” with 1 and 1/2 tbsp of oil (Pic 1).
  • Once onion changes light brown n raw smell disappears, remove from heat n allow to cool before grinding.
  • Meanwhile clean the fish and marinate with salt and turmeric till use.
  • Grind the onion mixture to fine paste and keep it ready.
  • Heat oil in the same pan/kadai, splutter mustard seeds.
  • Add chopped onion, curry leaves, pinch of salt and when onion changes brown add chopped tomato.
  • Continue stirring till tomato mashes well (Pic 2).
  • Now add ground paste(Pic 2), coriander powder, red chili powder and tamarind juice.
  • Allow to boil vigorously in high flame.
  • When boiled well, reduce the flame and add coconut milk if using.
  • In the same heat cook till oil floats on top and gravy gets thickened.
  • Now add marinated fish gently(Pic 3) and cook for another 5-7 minutes.
  • Have to flip the fish gently once(Pic 4) to make sure both sides cooked well.
  • Finally garnish with coriander leaves.

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Filed Under: Non Veg Kuzhambu Gravy Varieties Tagged With: chettinad fish kulambu, chettinadu non veg curry varieties, how to use tilaphia in gravy, meen kuzhambu with stepwise picture, Nitha Kitchen, Non Veg, restaurant style curry recipe, tilapia south indian curry, varuthu araicha meen kuzhambu

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Reader Interactions

Comments

  1. prethika skm

    March 26, 2014 at 12:10 pm

    Nothing can beat the fresh ground spices…Wonderful post,authentic recipe.A must to try instead of adding store bought powders

    Reply
  2. Priya Suresh

    March 24, 2014 at 8:19 pm

    I want this fingerlicking kuzhambu,with some rice and papads, soooo irresistible..

    Reply
  3. divya

    March 24, 2014 at 7:28 pm

    wow!!! wow!! awesome pictures dear!! luk so yumm and delicious!

    Reply
  4. Kitchen Rhythms

    March 24, 2014 at 5:20 pm

    Looks soooo yummy.My husbands favourite dish.will try this recipe in near future.

    Reply
  5. Amila Wickramarachchi

    March 24, 2014 at 7:26 am

    it looks delicious and inviting..

    Reply
  6. Sona - quick picks/pick quicks

    March 24, 2014 at 6:59 am

    perfect !!! lovely colour.

    Reply
  7. Swathi Iyer

    March 24, 2014 at 3:28 am

    Delicious fish gravy very nice .

    Reply
  8. Maha Gadde

    March 23, 2014 at 9:05 pm

    beautiful n tempting fish gravy..:)

    Reply
  9. Priya Anandakumar

    March 23, 2014 at 4:29 pm

    lipsmacking and tempting meen kuzhambu….

    Reply
  10. Navaneetham Krishnan

    March 23, 2014 at 9:19 am

    Fantastically tempting. My other half will dive into the spicy curry like nobody's business. Another recipe; buy the fish and make the curry.

    Reply
  11. Eliza Lincy

    March 23, 2014 at 8:28 am

    That looks so yummy. The smell of this fish curry i can get till here.

    Reply
  12. Tanya Desigan

    March 23, 2014 at 4:33 am

    finger licking recipe.. 🙂

    Reply
  13. chikkus Kitchen

    March 23, 2014 at 4:25 am

    Lip smacking fish kuzhambu..yummy !!

    Reply

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