u003cstrongu003eDoes fish kuzhambu taste better the next day?u003c/strongu003e

Absolutely! u003cstrongu003eFish kuzhambu tastes better the next dayu003c/strongu003e as the flavors settle, the tamarind mellows, and the fish absorbs the gravy completely. Just reheat gently before serving.

Easy Salmon Meen Kuzhambu, How to make Andhra Fish curry

A Tamarind-Rich Fish Curry Inspired by Tamil Meen Kuzhambu and Andhra Fish curry

There’s something deeply nostalgic about a pot of bubbling fish kuzhambu on the stove — especially the kind simmered with tamarind, crushed garlic, and gingelly oil. Growing up, we didn’t make it every day, but when we did, it was a feast. Our family friends or our private cooks would bring over hot, freshly made meen kulambu — always paired with spicy crab roast or prawns, and served with raw onion and steaming rice. It was humble, but it felt like home.

This recipe brings that memory to life — but with a small twist: we’re using salmon instead of traditional country fish. This Salmon Fish Kuzhambu is a mix of Tamil and Andhra flavors, inspired by Chepala Pulusu from coastal Andhra kitchens and our own South Indian Meen Kulambu traditions.

Made with no coconut, no grinding, and just a blend of homemade kulambu thool and ground tomatoes, this is a tamarind-based South Indian fish curry that’s easy to make, yet rich in flavor. If you’re searching for an easy fish kuzhambu, a weekday-friendly no coconut fish curry, or a modern take on chepala pulusu using salmon, this recipe checks every box.

A Bite of History – Where Tamil Meen Kuzhambu Meets Andhra Chepala Pulusu

Long before recipe books and restaurant menus, fish kuzhambu simmered slowly in clay pots across both Tamil Nadu and Andhra Pradesh. While the spices, names, and fish types varied, the idea remained the same: fresh catch + tamarind + patience.

In ancient Tamilakam, especially the coastal Neithal landscapes, women cooked fish in pots using just tamarind, black pepper, and gingelly oil — no coconut, no tomatoes. These early meen kulambu were mentioned in Sangam-era texts like Pattinappaalai and Akananuru, reflecting a cuisine that was bold, clean, and deeply connected to the sea.

Across the Telugu-speaking coasts of Krishna, Godavari, and Srikakulam, a similar dish emerged — Chepala Pulusu. Known for its fiery chili hit, garlic tempering, and day-after flavor, this curry was (and still is) a staple in Andhra homes. It uses no coconut, minimal ingredients, and focuses on drawing out flavor from tamarind and red chilies, usually paired with freshwater fish like rohu or catla.

The method was rustic — fish would be added last and cooked gently in the residual heat of a wood fire, in manchatti (clay pot).

Jump to Recipe

So what about Salmon in ancient times?

Salmon, being a cold-water fish, was not native to South India and was not used in traditional Tamil or Telugu kitchens. However, the cooking method — tamarind base + gingelly oil + slow simmer — is completely authentic.

So while this exact salmon version is modern, the technique and flavor profile are rooted deeply in Neithal cuisine — the original fish eaters of Tamilakam.

This makes your recipe a perfect blend of ancient method and modern ingredient — a continuation of tradition, not a break from it

Ingredients and Their Roles in Andhra Fish Curry

Ingredient	Role in the Kuzhambu
Salmon	Absorbs tamarind and spice flavors well; firm and modern substitute for traditional fish
Gingelly Oil	Adds aroma, depth, and authentic taste; essential in Tamil & Andhra cooking
Garlic (crushed)	Neutralizes fishy smell; gives pungency and base flavor to the gravy
Shallots / Onion	Adds sweetness, texture, and body; balances tamarind’s sharpness
Tomatoes (ground)	Provides smoothness and mild acidity; helps thicken the kulambu
Tamarind	Base souring agent; gives the dish its signature tang and shelf life
Kulambu Thool	Replaces fresh-ground masalas; adds heat, color, spice depth easily
Turmeric Powder	Removes raw odor, adds earthy color, and is medicinal
Salt	Enhances all the other flavors; draws taste out from the fish and tamarind
Curry Leaves	Adds fragrance and a fresh, unmistakable South Indian identity
Black Pepper Powder	Used optionally to finish; adds warmth and complexity without overpowering spice

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Easy Salmon Meen Kuzhambu, Chepala Pulusu, How to make No coconut South Indian Fish curry

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course, CurryCuisine: South Indian, Tamil Nadu, Andhra PradeshDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A bold and tangy South Indian fish curry made with salmon, tamarind, and ground tomatoes — no coconut, no grinding masala. Inspired by Tamil Meen Kuzhambu and Andhra Chepala Pulusu.

Ingredients for Meen kuzhambu

Fish Prep:
500 grams 500 Salmon
(6 to 7 pieces cut into thick slices)
¼ teaspoon, ¼ Turmeric powder
½ teaspoon, ½ Salt (for rinsing)
For Kuzhambu:
4 tablespoon, 4 Gingelly oil (don’t reduce)
¼ teaspoon, ¼ Cumin seeds (jeera)
½ teaspoon, ½ Mustard seeds
¼ teaspoon, ¼ Fenugreek seeds
Curry leaves , 2 sprigs
4 nos. 4 Dry red chilli
4 nos. 4 Garlic cloves
(crushed roughly with skin)
10 nos. 10 Shallots (small)
2 nos. 2 Tomatoes
(medium sized, ground to paste)
Tamarind, Small lemon-sized ball (soaked, extract ~1½ cups thick juice)
Spice Powders:
1½ teaspoon, 1½ Red chili powder
1½ tablespoon, 1½ Vatha Kuzhambu Thool
½ teaspoon, ½ Turmeric powder
Salt, to taste
¼ teaspoon, ¼ Black pepper powder
(optional, for finishing)

Directions to Chepala Pulusu

Clean and Prep the Salmon
Wash 500g salmon pieces in water with ¼ tsp turmeric and a pinch of salt.
Rinse gently and set aside to drain.
Prepare Tamarind Extract
Soak a small lemon-sized ball of tamarind in warm water for 10 mins.
Squeeze well and extract about 1½ cups thick tamarind juice. Set aside.
Sauté the Aromatics
In a clay pot or heavy-bottomed kadai, heat 4 tbsp gingelly oil.
Add ¼ tsp cumin seeds, 4 dry red chili, ½ tsp mustard seeds, let them splutter.
Add ¼ tsp fenugreek seeds, then immediately add:
8 crushed garlic cloves
10 small shallots (or 1 big onion, sliced)
2 sprigs curry leaves
Sauté until shallots are golden and garlic is fragrant.
Sauté the Aromatics
Stir in:
½ tsp turmeric powder
1½ tsp chili powder
1½ tbsp kulambu thool
Salt to taste
Sauté the spices for 1–2 minutes until they bloom in the oil.
Cook the Tomato Base
Add the ground tomato paste (from 2 tomatoes).
Cook on medium flame till raw smell leaves and oil begins to separate.
(This step gives the kuzhambu body and rich texture.)
Add Tamarind Water
Sauté the spices for 1–2 minutes until they bloom in the oil.
Now pour in the tamarind extract.
Let this boil gently for 7-8 minutes so the kuzhambu reduces and thickens.
Add the Salmon Gently
Carefully slide in the salmon pieces one by one.
Do not stir with a spoon — swirl the pot gently to mix.
Simmer uncovered on low heat for 4 to 5 minutes until fish is cooked.
Finish and Rest
Sprinkle ¼ tsp pepper powder (optional) for warmth.
Drizzle 1 tsp raw gingelly oil on top for aroma.
Switch off and let the kuzhambu rest for 30 minutes before serving.
(The longer it sits, the deeper the flavor.)

Notes

1 cup = 250 ml

Directions to make Salmon Fish Kuzhambu with step by step images

Clean the Fish
Wash 500g salmon with turmeric and salt. Rinse and set aside.
Prepare Tamarind Water
Soak a small lemon-sized tamarind ball in warm water. Extract 1½ cups thick tamarind juice. Add turmeric and mix well.
Sauté the Base
Heat 4 tbsp gingelly oil. Add dry red chili, mustard seeds, cumin seeds, fenugreek seeds, curry leaves, crushed garlic, and shallots. Sauté until golden.
Add spices:
Add turmeric powder, red chilli powder and Kuzhambu thool or Vatha kuzhambu thool. Sauté the spices for 1–2 minutes until they bloom in the oil.
Add Tomato
Add ground paste of 2 tomatoes. Cook until oil separates and raw smell disappears.
Add Tamarind
Pour in tamarind extract. Boil for 7–8 minutes.
Add Salmon
Gently place the salmon pieces into the boiling kuzhambu. Do not stir with a spoon — swirl the pot gently. Simmer for 4 to 5 minutes.
Finish and Rest
Sprinkle pepper powder (optional) and drizzle 1 tsp gingelly oil. Let it rest for 30 minutes before serving for best flavor.

Andhra-style chepala pulusu made with tamarind gravy and thick salmon pieces in gingelly oil.

Pro Tips for Perfect Salmon Fish Kuzhambu

Use thick fish slices: Salmon fillets or steaks cut into thick pieces hold shape better and soak up the kuzhambu without breaking.
Don’t stir after adding fish: Just swirl the pot gently to prevent salmon from flaking.
Let it rest: Fish kuzhambu tastes even better after 30 minutes or the next day — the tamarind and spices deepen beautifully.
Use gingelly oil only: For authentic taste and aroma. Do not replace with regular vegetable or sunflower oil.
Cook tomatoes thoroughly: Since you’re not using coconut, the ground tomatoes help thicken the gravy and give body. Let the raw smell go completely.

Serving Suggestions for No Coconut Fish curry

Serve hot with steamed rice and a side of raw small onion + lemon wedge.
Pair with ragi kali, kambu kali, or even curd rice as a contrast.
Tastes amazing with dosa, idli, or idiyappam the next day — a true South Indian leftover treasure.
Add a side of fish fry or crab roast for a complete non-veg feast.

Faq to make South Indian Fish Curry

Can I use salmon for traditional South Indian fish curry recipes?

Yes! While salmon isn’t native to Indian waters, it works beautifully in South Indian fish curry recipes like meen kulambu and chepala pulusu. Its firm texture absorbs tamarind and spices well without breaking.

What is the difference between Tamil Meen Kuzhambu and Andhra Chepala Pulusu?

Meen Kuzhambu (Tamil Nadu) often uses gingelly oil, shallots, garlic, and tamarind with a mild-to-medium spice profile.
Chepala Pulusu (Andhra Pradesh) uses similar base ingredients but is usually spicier, with more red chili powder and garlic, and sometimes finished in an iron pan for added depth.

How to make South Indian fish curry without coconut?

To make a no coconut fish curry, use a tamarind base with ground tomatoes for thickness. Spice it with chili powder, coriander powder, turmeric, and finish with gingelly oil. No grinding of masala or coconut is needed.

Does fish kuzhambu taste better the next day?

Absolutely! Fish kuzhambu tastes better the next day as the flavors settle, the tamarind mellows, and the fish absorbs the gravy completely. Just reheat gently before serving.