Gramathu Meen Kuzhambu/Village Style Fish Curry with freshly grounded masala

This is my Grandma’s Mom’s recipe, which mean my Kollu Patti’s meen kuzhumbu recipe. I got it from my grandma. She told me, use manchatti for cooking sea food curry. Because it will give nice taste to fish curry. In their period, her mom that mean my kollu patti used different kind of vessels like copper, Brass, iron and hand grinder etc., to cook. I love to hear this story how is there life style and way of cooking and all. Most important how healthy they are?

Ok lets come to meen kuzhumbu recipe. This fish curry has a mixture of freshly roasted ground masala. No need to add any spice powder. Try to cook fish curry a day before or cook at max 3 hours before. So that curry will be juicy and will blend with fish also. Hope you will like this and let me know how it turns out for you..

Serves : 4-5

Prep Time : 20 mins         Cooking Time : 25 mins


Fish : 300 gms (any Variety)

Shallots : 8 chopped

Tomato : 2 Large

Green Chilly : 2 slit

Tamarind : a medium lemon size

Curry Leaves : a spring

Salt to taste

For Roasting and Grinding:

Garlic : 5 pods

Dry Red chilly : 4

Fennel seeds : 1/2 tsp

Pepper corns : 1 tsp

Cumin Seeds : 1 tsp

Coriander Seeds : 2 tbsp

To Temper :

Gingelly /Sesame Oil – 3 tbsp

Mustard seeds : 1 tsp

Cumin seeds : 1/2 tsp

Methi Seed : 1/4 tsp


  1. Soak tamarind in hot water and squeeze to remove the pulp. Strain and set aside.
  2. Roast ingredients given for roasting to golden brown and grind it to a fine paste.

3. Heat oil in a manchatti, add tempering ingredients. Once sizzled add shallots, green chilies, curry leaves, cook to golden brown in color. Then add chopped tomatoes.

4. Cook tomatoes till mushy. Add grounded paste, stir it for a min. Now add tamarind extract, allow it to boil nicely till oil separates. Add fish and cook it till fish done.

Turn off heat. Allow it to rest for minimum 2-3 hours and serve it with white rice. 20170326_131652

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