Fish Curry Recipe | Chettinad Fish Curry Recipe | Chettinad Meen Kulambu Recipe


Chettinad Fish Gravy is an authentic and flavorful curry from the Chettinad cuisine in South India. It is prepared by freshly ground spices, which give it an excellent aroma and rich taste. This fish curry is based on Chettinad spice masala and coconut milk, and it pairs well with rice, Idli/Dosa, or Chapati. The flavors of this dish are so robust that it tastes even better on the second day.

The Chettinad region of Tamil Nadu is known for its unique style of cooking that is synonymous with spices, meats, and robust flavors in the curries. Fennel seeds, red chilies, and peppercorns are the main ingredients used in Chettinad recipes that add aroma and heat to the dishes. This fish curry is no exception and is prepared using viral meen and sankara meen kulambu with hot rice. The tamarind used in this recipe should be adjusted based on the sour level, and the strength of the tamarind should also be checked before use.

To prepare the fish, it is important to wash the pieces thoroughly under running tap water, remove all the scales properly with the back (blunt side) of the knife, drain the water completely, and apply a little turmeric and natural sea rock salt. This is sort of half marination, and it need not be washed again. The fish is then added to the curry when it is almost done to prevent overcooking and breaking into pieces.

This dish is not only delicious, but it is also versatile and can be paired with Idli and Dosa. If you prefer a thicker fish curry, you can add a little extra coconut milk. And, if you have any leftovers, it tastes heavenly the next day with palya sadham (leftover rice with water).

In conclusion, Chettinad Fish Gravy is a must-try for anyone who loves South Indian cuisine. The freshly ground spices and coconut milk make it a rich and flavorful dish that pairs well with various foods. So, why not give this recipe a try and indulge in the taste of the Chettinad region?

0 Add to Favorites

Fish Curry Recipe | Chettinad Fish Curry Recipe | Chettinad Meen Kulambu Recipe

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Total Time 55 mins
Servings: 7
Best Season: Suitable throughout the year


To Prepare Kulambu Fresh Masala paste

To Temper

To Prepare the kulambu


Off On

  1. Heat oil in a shallow frying pan or kadai.

  2. Add the items under " To prepare fresh masala paste"

  3. Roast them until you get nice aroma. Remove from the pan and let them cool.

  4. Grind the roasted spices into powder in a blender then Add some water and grind it to a paste.

  5. Fresh Fish masala is ready.

  6. Heat a big deep pan. Add gingelly oil.

  7. Add the items under temper.

  8. Add small onions, garlic and Green chilies, sauté the onion until turns transparent.

  9. Then add Ginger garlic paste sauté until raw smell goes off.

  10. Now add chopped tomato with required salt, Sauté it until Tomatoes turn soft & mushy.

  11. Add turmeric powder ,then add grounded fresh masala paste sauté it in medium flame about 2-3 Minutes.

  12. Then add tamarind extract with required water. Let it boil for five minutes till raw flavor of tamarind goes off.

  13. After ten minutes the gravy is cooked well and the entire raw flavor of tamarind is gone. See the oil floating on top then add fish.

  14. Along with add coconut milk & raw mango pieces .Do not mix with ladle or spatula.

  15. Keep in low- medium flame .Cooking time for any kind of fish is very less. Less than five mins for most of the fish varieties.

  16. After 3 to 5 minutes open and check. The color of the flesh will turn white. This means it is cooked. Switch off and leave undisturbed for 1-2 hors.

  17. Serve with hot steamed rice, idli & Dosa.


  • Do not overcook fish as the pieces will break.
  •  Adjust the tamarind quantity based on the type of tamarind you get.
  • Tastes great the next day.
  • Coconut milk is optional .adding coconut milk gives unique flavor.
Keywords: fish curry,fish curry recipe,how to make fish curry,fish gravy,how to make fish,fish masala,coconut fish curry,fish curry with rice,fish curry indian,south indian fish curry,fish curry spicy,fish gravy recipes,fish curry recipes with coconut milk,north indian fish curry,easy fish curry recipe,best fish curry recipe,fish ingredients,spicy fish curry,tomato fish curry,fish curry with tomato,fish tomato curry,mathi curry,fish masala recipe,fish curry without tamarind,indian fish curry,fish curry tomato,fish curry without coconut,fish recipes indian style,how to make fish masala,best fish for curry,fish kulambu,how to make fish gravy,how to make gravy for fish,best fish curry,meen curry,easy fish curry,fish curry with coconut milk,masala fish curry,fish in coconut milk,fish coconut curry,fish curry with coconut,tilapia fish curry,fish curry powder,curry fish recipe with coconut milk,fish curry recipe south indian,fish curry in coconut milk,fish sambar,how to make fish sambar,coconut milk fish curry,maharashtrian fish curry,meen masala

Did you make this recipe?

Tag @gomathikitchen on Instagram and hashtag it #gomathikitchen so we can see all your recipes.

Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

Leave a Comment

Your email address will not be published. Required fields are marked *

error: Content is protected !!