# Tamilnadu Style Fish Curry

This is a simple and easy recipe for a home-style comforting South Indian fish curry, specifically a Dindigul style meen kuzhambu, made without ginger or garlic.

- Total time: 35 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- lime sized tamarind
- 1 cup hot water
- 2 tablespoon Indian sesame oil
- 20 about 150 grams Indian shallots, chopped
- 0.5 cup fresh shredded coconut
- 1 cup water
- 2 tablespoon Indian sesame oil
- 0.25 teaspoon mustard seeds
- 0.25 teaspoon fenugreek seeds
- 2 sprigs curry leaves
- 0.5 cup onions, sliced
- 1 teaspoon turmeric powder
- 2 teaspoon red chilli powder
- 3 teaspoon coriander powder
- 3 about one cup tomatoes
- 1.5 teaspoon salt
- 0.5 cup water
- 500 grams fish steaks (any firm fish variety will work)

## Instructions

1. Place lime-sized tamarind in a bowl.
2. Add 1 cup of hot water and soak for 15 minutes.
3. Squeeze the tamarind to extract the pulp and discard the seeds and pith.
4. Heat 2 tablespoons of Indian sesame oil in a pan.
5. Add 20 Indian shallots, chopped (about 150 grams), to the pan.
6. Sauté the shallots until they are light brown, about 5-6 minutes.
7. Add 1/2 cup of fresh shredded coconut to the pan.
8. Fry on low flame until the coconut is golden.
9. Remove the fried shallot and coconut mixture from the pan and place it in a bowl.
10. Add 1 cup of water to the fried mixture.
11. Grind the mixture to a smooth paste.
12. Heat 2 tablespoons of Indian sesame oil in a separate pot.
13. Add 1/4 teaspoon of mustard seeds.
14. Add 1/4 teaspoon of fenugreek seeds.
15. Add 2 sprigs of curry leaves.
16. Sauté for a few seconds.
17. Add 1/2 cup of sliced onions.
18. Sauté until the onions are soft.
19. Add 1 teaspoon of turmeric powder.
20. Add 2 teaspoons of red chilli powder.
21. Add 3 teaspoons of coriander powder.
22. Sauté for a few seconds.
23. Add the tomato puree to the pan.
24. Cook until the tomatoes are completely dry.
25. Add the tamarind pulp.
26. Add 1.5 teaspoons of salt.
27. Add the shallot coconut paste.
28. Add 1/2 cup of water.
29. Stir well.
30. Simmer on a low flame for 20 minutes.
31. Add 500 grams of fish steaks (any firm fish variety will work).
32. Cook for 7-8 minutes on low flame.
33. The fish curry is ready to serve with rice.

## Equipment

- bowl
- frying pan
- wooden spoon
- saucepan
- lid

## Tips

- Use sesame oil/gingely oil for authentic Tamilnadu style fish curries.
- Do not use ginger or garlic in this Dindigul style fish curry.
- Simmer the curry on low flame for 20 minutes before adding fish.

## Source

- Original video: https://youtu.be/yDx82Xg-ark?si=xTdTf7iv1O_PXLFY
- Recipe page: https://www.cliprecipe.com/recipe/ee95df76-89e0-40e6-a81d-5bcbfb049f8c
- Extracted: 2025-09-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt