Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Spicy Fish Kuzhambhu (Spicy Indian Fish Curry)

I am going to be celebrating Diwali in India with my family after 4 years and I am so excited. Just getting used to the jetlag and I am happy to be spending time with my family.

So, here is my first post from India although I made this for Karthik before I left.

For those unfamiliar, Meen Kuzhanbu is the Tamil name for traditional South Indian Fish Curry. It is very rich in flavor, spicy and  tastes heavenly. And it is a common saying that it tastes better the day after you make it as the spices get deep into the fish as it sits around. I made this with Salmon filets but catfish tastes great as well. In South India, this is made with locally popular fish like Sankara, Vavval, etc.


  • Sesame oil :  3 tbsp
  • Vegetable oil : 2 tbsp
  • Fenugree k Seeds : 1/4 tsp
  • Vadagam: 11/2 tbsp (Optional)
  • Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
  • Onion : 1 (Medium Finally chopped)f
  • Tomatoes : 2
  • Garlic : 8-10
  • Curry Leaves : 5-6 springs
  • Chili powder : 1/2 tbsp(according to your spice level)
  • Coriander Powder : 1 tbsp
  • Turmeric Powder : 1/4 tsp
  • Tamarind Pulp : 11/2 tbsp

Method of Preparation:

  1. Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
  2. Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
  3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
  4. Mix it all together in this step itself.  You can taste and adjust the sour and spicy consistency from the above mixture.
  5. Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
  6. After that add onions, curry leaves sautee it very well.
  7. Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
  8. Taste the salt and adjust according to it.
  9. Add 2 tbsp of sesame oil and bring it to boil  in medium heat till the oil floats on top.
  10. The gravy  should taste little sour and spicy.
  11. Finally add the fish and just bring it to a boil only once and remove from heat.
  12. Garnish with fried curry leaves.

Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy.



  1. fish curry looks yum,…

  2. and ya wish u happy diwali

  3. Ummmm, I would lick my plate after eating this (lol)

    Happy Diwali!

  4. Thanks for the simple and yummy recipe shriya….I’ve tried it yesterday. Its a hit!

  5. fish curry looks do tastyy……

  6. This is now my go-to recipe for fish curry!! I’ve made it four times so far and each time it has been well received!! I used catfish though I’ll have to try it with salmon sometime!

  7. Great Recipe, and it looks yummy. Can’t wait to try it !

  8. looks great , i ll surely try it today…..

  9. i tried …it turned out fabulously

  10. Looks mm..mmm..good…
    Fish kuzhambu is one of my favorite recipes..
    Looks more authentic in this site…

  11. Great Recipe. I did not understand what is Vadagam?

  12. grind chilli padi in a blender and ginger garlic paste and onion paste and some pepper powder five tablespoons and chilli powder about five tablespoons salt to taste

  13. curd about five tablespoons belachan paste five tablespoons and ginger garlic paste five tablespoons and onion paste about five tablespoons one cup of coconut cream cashew and almond paste cumin powder corriander powder and tumeric powder and chilly powder chilly flake $1 per packet agaram masala and cayyene pepper and grind in a blender add water and curd and one cup of milk full cream 250 ml and tomatoe puree

  14. I tried it…It came out very well…thanks for your recipe…

  15. super today i am going to try it.


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