Meen Kuzhambu (Fish in Tamarind Sauce)

17 May

Meen kuzhambu is one of our favorite gravies that I usually make. It is a spicy, hot,sour gravy and a natural sweetness from tamarind.   Admired my mother several times, when she cooks this and brings it out with wonderful taste. Being brought up near the  coastal region of India,  I have enjoyed different varieties of  fishes. Father and I used to go to near by fish port early at 5.30AM and buy fresh fishes , prawns and crabs directly from the vendors before it is taken to fish market. It was fun to go there and see the discovery channel (Big fishes as they are shown in TV) .

Adding raw Mango may induce the sweet, sour taste to kuzhambu as well as the mangoes taste better with those masalas. Do not use too sour raw mangoes as it adds more sourness to the gravy. Semi ripened can also be used.


  1. Pomfret fish – 500 gms, cleaned and cut into pieces (use any kind of fish)
  2. Raw Mango – 1/2, cut into medium sized pieces (optional)
  3. Onion – 2 nos, finely chopped
  4. Tomato – 1 finely chopped
  5. Garlic – 5 cloves , roughly chopped
  6. Oil – 2 Tbs
  7. Mustard seeds -1 tsp
  8. Fenugreek – 1/2 tsp
  9. Cumin – 1 tsp
  10. Asafoetida – 1/4 tsp
  11. Tamarind – juice of lemon size tamarind.(Mix with 1/2 cup of warm water and separate the juice
  12. Turmeric – 1/4 tsp
  13. Chilli powder – 1 Tbs
  14. Corriander powder – 1/2 Tbs
  15. Salt for taste
  16. Curry leaves – 2 strands
  17. Corriander  for garnishing


1. Add oil to the pan. Add Mustard and wait for it to crackle.  Then add fenugreek , cumin and asafoetida.

2. Add the Onions, garlic and saute it till it becomes soft.

3. Add the spice powders turmeric, chilli , corriander and mix it up for a minute.

4. Now add the tomatoes and cook till they are soft and mashed up.

5. Add the tamarind juice, 2 cups of water and salt and let it cook covered for 15 minutes.

6. Now add the fish and mango and cook for 5 minutes in a medium flame.

7. Finally add the curry leaves ,coriander leaves and serve it with Rice.

TIP: Tastes much better the next day . As the fish absorbs the tamarind juice and become more flavorful.


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Leave a Reply


  1. suman

    May 17, 2010 at 4:45 pm

    lovely dish…your pic made my mouth watering….adding mango and tamarind to fish curry is totally new to me…will try your way soon..thanks for sharing this!

  2. shriya

    May 17, 2010 at 6:35 pm

    I am a big fan of fish kozhambhu. Yours looks finger-licking and scrumptious. yummyyyyy…..

  3. Priya

    May 18, 2010 at 2:46 am

    Sridevi, i too enjoyed fresh seafoods which my dad get directly from the vendors,I love this mango meen kuzhambu much..kalakitinga ponga..

  4. SathyaSridhar

    May 18, 2010 at 3:22 am

    Hmm,,,, Drool worthy meen kuzhambhu thanks for the recipe sure i will make ur version of meen kuzhambhu today or on tomorrow…but i dont hv raw mango with me without adding it am gonna cook this curry. well presented and beautiful click.

  5. Sushma Mallya

    May 18, 2010 at 3:34 am

    wow what a beautiful click, very nice and delicious

  6. Manju Rajender

    May 18, 2010 at 7:01 am

    Looks yummy Sridevi 🙂 Perfect and could you guide me from where you got this fish 🙂

  7. Sridevi

    May 18, 2010 at 7:14 am

    @Manju— I got it from srilankan Indian groceries shop in Frankfurt. Check the frozen section for fishes ,krabs and prawns.

    Kaiser str, 60

  8. vinolia

    May 18, 2010 at 9:55 am

    meen kozhambu with pacha maanga , mmmmmm, what a delicious curry !!! I simply can’t take my eyes off that picture !!! fantastic curry !!!

  9. Treat and Trick

    May 18, 2010 at 12:54 pm

    Looks yummy, this is my favorite too….

  10. Namitha

    May 18, 2010 at 1:15 pm

    Fingerlicking good…I love my fish curry when it is spicy and tangy just like yours 🙂

  11. uma

    May 18, 2010 at 9:58 pm

    months passed i didnt eat pomfret! too tempting!

  12. love2cook

    May 19, 2010 at 6:26 pm

    Truly tempting dish dear! Like to have it with bread! 😉