Meal Prep · South Indian
Fish Kuzhambu
A tangy, spicy, and aromatic South Indian fish curry, perfect to pair with steamed rice.
Ingredients
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Step-by-step- Clean and marinate the fish pieces with a pinch of turmeric and salt; set aside for 15 minutes.
- Heat oil in a heavy-bottomed pot or clay pot. Add mustard seeds and fenugreek seeds; let them splutter.
- Add curry leaves, green chilies, and chopped onions. Sauté until onions turn golden brown and translucent.
- Stir in ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- Add tomato puree (or chopped tomatoes) and cook until the oil separates from the mixture, about 5-7 minutes.
- Mix in red chili powder, coriander powder, and remaining turmeric powder. Sauté for 1-2 minutes on low heat, being careful not to burn the spices.
- Pour in the tamarind extract and 1 cup of water. Add salt to taste and bring the curry to a boil.
- If using, add grated coconut (blended with a little water to a fine paste) and simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Gently add the marinated fish pieces to the simmering curry. Do not stir vigorously to prevent breaking the fish.
- Cover and cook on medium-low heat for 8-10 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
- Garnish with fresh curry leaves or a drizzle of sesame oil (optional) and serve hot with steamed rice, idli, or dosa.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Fish Kuzhambu in an airtight container. For best flavor, ensure the fish is submerged in the gravy.
Freezer Up to 2 months
Freeze the gravy separately without the fish if possible, as fish texture can change upon freezing. Reheat gravy and add freshly cooked fish, or freeze with fish in a freezer-safe container.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water if too thick. Microwave in short bursts, stirring occasionally. Be careful not to overcook the fish during reheating.
Chef’s Corner
- For the most authentic flavor, use a traditional clay pot (manchatti) for cooking.
- Adjust the tanginess by varying the amount of tamarind and the spice level with chili powder and green chilies.
- A small pinch of jaggery or sugar can be added to balance the flavors, especially the tang of the tamarind.
- For an even richer and deeper flavor profile, prepare the kuzhambu a day in advance. The flavors tend to meld beautifully overnight.
- Always add fish gently and avoid stirring vigorously once the fish is in the pot to prevent it from breaking apart.
