Fish Gravy / Meen Kuzhambu

The fish gravy posted here is a homestyle gravy which I learnt from my mother. With the blend of onion and coconut paste along with tamarind extract, this fish gravy tastes splendid.

Fish gravy

  • Fish
  • Pearl Onions/ Shallots - 15 (diced)
  • Tomato - 2 (finely chopped)
  • Tamarind -  a lemon size ball (Soak tamarind in hot water and extract tamarind juice and discard the pulp)
  • Curry leaves - 3 or 4 leaves
  • Turmeric powder - 1/4 tbsp
  • Fenugreek / Vendhayam - 1/4 tbsp
  • Mustard seeds ( for seasoning)
  • Oil
  • Salt to taste
To Grind:
  • Pearl onions / Shallots - 10
  • Curry leaves - 4 or 5 leaves
  • Red chillies - 4
  • Coriander powder - 1 tbsp
  • Grated Coconut - 1/3 cup
Heat oil in a pan, roast red chillies, pearl onions, curry leaves. Saute till onions are translucent. Turn off heat, add coriander powder and mix well. Cool the above roasted ingredients and grind them with grated coconut.

  1. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add vendhayam , curry leaves.
  2. Now add pearl onions and saute till the onions become translucent.
  3. Add the tomatoes and saute till tomatoes are soft.
  4. Now add in the grounded paste (paste containing onion and coconut) and stir well.
  5. Add turmeric powder, salt and stir well.
  6. Add half cup water and allow the gravy to boil well.
  7. Lower the flame, add tamarind juice and mix well, allow the gravy to boil in a slow flame for about 7 to 10 minutes.
  8. Finally add the fish and allow the fish to cook. 
  9. Once the fish has cooked and turns soft, turn off the flame and serve hot with rice.