Vanjaram meen kuzhambu

Vanjaram meen kuzhambu prepared by my MIL. It was very spicy and tasty and we had it with hot rice. The taste of the meen kuzhambu is also based on the fish do choose a fish which is fresh and clean them properly. My MIL usually clean the fish well though they clean at the shop. Sometimes if at the shop they din clean properly then the uncleaned parts of the fish may cause bitterness or taste extremely bad. So clean well and apply turmeric powder and rock salt till you cut veggies and prepare other things. And then wash again in clean water and keep aside.

My MIL make paste of onion and tomato and prepare kuzhambu it tastes different and authentic. We usually prepare fish kuzhambu in earthen clay pot and use only sesame oil in preparing fish kuzhambu it gives different taste. Be careful after adding fish pieces do not boil simply switch of because fish will cook soon and the heatness of the pot is enough for the fish to cook. Enjoy the tasty and authentic fish kuzhambu.


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Vanjaram meen kuzhambu
  1. Clean fish and apply turmeric powder and salt on it
  2. Soak lemon sized tamarind in hot water
  3. Cut 4 onions roughly
  4. Add in a mixie jar and grind to paste
  5. Take 4-5 tomatoes and chop roughly
  6. Add in a mixie jar and grind to a paste
  7. In a earthen clay pot add 3 tbsp sesame oil
  8. Add 1 tsp fenugreek seeds to the oil
  9. Once in turns golden brown color
  10. Add few curry leaves
  11. Add onion paste and saute
  12. Add tomato paste and tamarind pulp.
  13. Add 1/2 tsp turmeric powder
  14. Add 1 tbsp chilly powder
  15. Add one more spoon chilly if want more spicy.
  16. Add 4 tsp coriander powder
  17. Add water and check consistency
  18. Add 1/2 hand full of rock salt
  19. Allow to boil well till raw smell goes off
  20. Once it comes to rolling boil drop the cleaned fish pieces one by one.
  21. Make enough space for the fish to cook
  22. Switch off in 2 minutes. The fish gets cooked in the heat of the pot. Rest for half an hour and serve.
  23. Vanjaram meen kuzhambu is ready to serve with hot rice, idly or dosa.
Recipe Notes


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