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Fish Kuzhumbu

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India has a vast coast line - more than 7500 km long. The annual catch according to is around 5 million tons (50 lakh metric tons) of sea food. Every fish like every region requires its own way of cooking. Some fish taste great when fried while some really taste good only in a curry. For the recipe detailed below - Fish Curry or Fish Kuzhambu, you can use any of the following for best results:

Seer Fish (Vanjiram in Tamil and Surmai in Hindi)
Pomfret Fish (Vellai Vavaal and Paplet in Hindi)
You can use Silver Pomfret or the commonly available black pomfret fish. On the other hand, if you can source big sized fresh water fish, they can be used too. Viraal,Keluthee or Kendai can be delicious when cooked in curries.

Chef's Tips: Select fresh firm fish for Curries. Dry roast the spices before you grind them. Dry roasting releases oleoresins from the spices and the aroma emanating from the spices can do wonders to the appetite.


Fish -250 gms.
Onion -3 nos.
Garlic - 3 pods.
Tomato -1 nos.
Tamarind - size of a small lemon
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Green chilli -3 nos.
Coconut -3 pieces (medium size)
Oil -150 gms.
Mustard seeds - ½ tsp
Salt to taste


  • Grind garlic, coconut and tomato and set aside.

  • Add water to tamarind pulp measuring 2 glasses.

  • To this, add turmeric powder, chilli powder and salt and keep aside.

  • Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.

  • Add tamarind water and then garlic, coconut and tomato masala.

  • As it starts to boil, add fish.

  • Do not cover. Let the contents cook on low flame.

  • In 10 minutes fish kuzhumbu will be ready to serve.

  • Check if it has reached the desired consistency


Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish.

South Indian Recipes -Fish Kuzhumbu