Chettinad Fish Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

The non-vegetarian boiled curry recipe of Chettinad Fish Kuzhambu is native to the Chettinad region of Tamil Nadu and can be served with both appam and rice. Known for its high protein content, the dish is a great, flavourful dish and is quite easy to make.

To prepare Chettinad Fish Kuzhambu, one firstly needs to grind coriander powder, chilli powder, fennel seeds and coconut and keep it aside. Next, add tomatoes and onion and sauté them until they become brown and mushy and the raw smell leaves the mixture. Now you need to add this mixture to the ingredients of the mixer, add a little water to it, and grind it into a fine paste. Now, you need to soak some tamarind in warm water, extract the pulp and keep it aside. Now take mustard seeds in a pan with heated oil before adding garlic, onion, and curry leaves for 3 minutes.

Next, add tomatoes and sauté them too before adding the ground paste, tamarind pulp, and turmeric powder. Next, around ¼th cup of water and salt needs to be added and the mixture needs to be boiled for 15-20 minutes before adding the fish pieces. Allow it to boil well. Garnish with coriander leaves and take the curry off the gas to allow it to rest for at least an hour. Serve with rice and watch everyone lick their fingers.

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  • 5 to 6 - fish pieces
  • Tamarind, lemon sized
  • A generous pinch of turmeric powder
  • 1 tsp - coriander leaves
  • Salt to taste
  • To temper:
  • 1.5 tbsp - oil
  • 1 tsp - vadagam (the one used for tempering) / Vendhayam
  • 1/2 tsp - mustard seeds
  • 10 - small onions
  • 5 - garlic pearls
  • 1 - tomato
  • Few curry leaves
  • To grind:
  • 1/4 cup - coconut
  • 1 tsp - fennel seeds
  • 1.5 tsp - chilli powder
  • 1.5 tsp - coriander powder
  • To saute and grind:
  • 1/2 tsp - oil
  • 1 - tomato, chopped rough
  • 1 - big onion, chopped rough

How to Make Chettinad Fish Kuzhambu

  • Grind the coconut, fennel seeds, chilli powder and coriander powder in a mixer.
  • Heat 1/2 tsp of oil in a kadai - add onion, saute till slightly browned then add tomatoes, saute until raw smell leaves and becomes mushy.
  • Add sauteed onion, tomato to the ingredients in the mixer, sprinkle little water and grind it to a fine paste.
  • Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside.
  • Heat remaining oil in the kadai add mustard seeds, allow it to splutter.
  • Then add curry leaves, onion, garlic saute for 3 mins then add tomatoes saute until raw smell leaves.
  • Then add the ground paste, turmeric powder and tamarind pulp.
  • Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15-20 mins.
  • When oil separates, add the cleaned fish pieces.
  • Allow it to boil and the fish to cook well.
  • The fish will cook faster so be careful not to break the pieces.
  • Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges.
  • At this stage garnish with coriander leaves and switch off.
  • Give resting time for at least an hour before you serve.
  • Serve hot with rice.
  • Recipe courtesy: Sharmi's Passions