• Preeth C.Vijay

Vela Meen Kuzhambu / Fish Curry

This is a simple version of a fish curry. Its spicy, tangy and aromatic with all packed flavors of fish, garlic and coconut. Vela meen is one kind of fish that would taste well for any kind of fish recipe. The coconut when ground with a little amount of shallots and garlic gives this dish the consistency and the aroma needed.


Vela Meen 1/2 kg

Fenugreek Seeds 1 teaspoon

Fennel Seeds 2 teaspoon

Shallots 15

Green Chilli - 5 Slit

Tomato 1 pureed

Tomato 1 chopped

Chilli Powder 1 and 1/2 tablespoon

Coriander Powder 3 tblsp

Cumin powder 1/4 teaspoon

Fennel powder 1/4 teaspoon

Turmeric Powder - 1 tsp

Tamarind Pulp - 1 big gooseberry size

Curry leaves 2 sprigs

Oil -1/4 cup (preferably Gingelly oil)

Water as needed

Salt to taste

To Grind

Coconut grated 4 tablespoons

Shallots 4

Garlic 3 cloves

Pepper 1 teaspoon

How to start?

Grind the mixture given under " To grind" into a smooth paste. Soak the tamarind in warm water and extract juice. Discard the pulp.

Heat gingelly oil in a Kadai or Manchatti (earthenware). Add fennel seeds and fenugreek. Fry it. Add in shallots, curry leaves, green chillies and mix well. Fry till the onions gets slightly brown in color. Add chopped tomato and tomato puree, mix well. Cook till oil separates and tomato get smashed well. Now add in all spice powders and mix well. Let the raw smell go off. Add the ground masala and give it a fry.

Add tamarind water, salt, and required amount of water on how you want your gravy consistency to be and mix well. Close it with lid and allow it to boil for 10 minutes. Now add the fish pieces and simmer for 15 minutes. Switch off the flame once the oil starts floating on the gravy.

You can also add Drumstick, Raw mango while you add the fish, that gives some extra flavor to the vela meen kuzhambu.

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