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August 10, 2022

Chettinad Fish Kulambu

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Region : Tamil Nadu
 Recipe by : ,Chennai , India
Last Updated: 10-8-2022
Preparation Time
30 minute
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The traditional cuisine of Tamil Nadu's Chettiar community, Chettinad cuisine is known for its spicy variety.

Gracy from Chennai introduces Chettinad Fish Curry or Fish Kolambu.

Ingredients :



- 1/2 kg

Small onion

- 20


- 15 pods
Chilly powder
- 1 spoon
Coriander powder
- 2 tablespoons
- 1
Curry leaf
- little
Tamarind-gooseberry(peria nellikai) - size(double the quantity you use for sambar)
  Popular Tags:
   Chettinad,   fish,  

Method :

  1. Soak the tamarind and required salt in 3 to 4 cups of water.
  2. Keep a flat bottom kadai in the stove. Pour 2 to 3 spoons of oil.

Season with

Fennel seeds(perinjeeragam)
- 1 teaspoon
Fenugreek seeds(Vendhayam) - 1/2 teaspoon
Curry leaf - little
  1. Add the minced onion, garlic and tomato and sauté well for 3 minutes.

  2. Now add the tamarind water.

  3. Add the chilly powder and coriander powder also and wait till the mixture boils.

  4. Once it starts boiling keep the stove in sim and allow the curry to cook in low fire for 10 to 12 minutes till the gravy has reduced to half.

  5. Now slowly add the fish one by one in such a way that all the pieces stay aloof. Once the fish is added, you will find the gravy becoming watery.

  6. Increase the flame a little and cook for 5 more minutes. Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is for the fish to get the taste of the gravy) .

  7. It is always better not to transfer the contents to another vessel since the fishes are likely to break while transferring. Yummy Fish kulambu READY!!!!!!!!!!!!!!!

  Recipes of Gracy Vivek ( 2)
 recipe image Chettinad Vellai Paniaram recipe image Chettinad Fish Kulambu
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   S.Oviya, RoyapuramReplyPosted On:17/8/2010
It is sooo tasty ....
   geethika, chennaiReplyPosted On:17/7/2010
seems good, let me try it this week
   ramesh, ErodeReplyPosted On:3/3/2010
   Sri, BangaloreReplyPosted On:17/9/2009
The same type of ingredients i am also using but the kulambu is not turning tasty