Meen kuzhambu /Fish curry without coconut

Written by: 7aumsuvai
Simple fish curry prepared with boneless tilapia fish and onion tomato based masala. I prefer tilapia fish that too boneless but you can always use any fish with or without bones. Tomatoes added in this recipe gives tangy taste to the curry that goes well with white rice, idly and dosai.

      • 6 to 8 pieces – Tilapia fish boneless (wash with lemon juices and marinated with turmeric powder and salt)
      • 10 nos – Small onion or sambar onion (chopped finely)
      • 1/2 no – Tomatoes (chopped finely)
      • 2 to 3 clove - Garlic (chopped)
      • 1/4 tsp – Turmeric powder
      • 3 tsp – Red chili powder
      • 2 tsp – Coriander powder
      • 1/2 tsp - Garam masala powder
      • 1 ball - Tamarind (gooseberry size)
      • 1/4 tsp - Pepper powder (optional)
      • Salt to taste
For grinding:
      • 1 tsp – Oil
      • 10 nos – Small onion / sambar onion (remove skin)
      • 1/2 no – Tomato (chopped roughly)
      • 3 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp - Fenugreek seeds
      • 5 nos – Fresh curry leaves
Fish curry without coconut process
Preparation method:
  1. Wash tilapia fish pieces thoroughly with turmeric powder and water for 2 to 3 times. Finally wash fish with lemon juice because it helps to remove stinky smell from the fish. Then marinate fish with a pinch of turmeric powder and little salt, set aside.
  2. Heat 1/2 tsp of oil in a pan, fry small onion and tomatoes (given in the list for grinding) and grind them to a puree. Set aside.
  3. In the same pan, add sesame oil and season with items given in the list for seasoning. Add chopped onion and garlic along with required salt, saute until translucent. Then add tomatoes saute till mushy.
  4. At this stage add ground onion tomato and saute for few seconds. Then add all masala powder given in the list saute until raw smell goes. Add  tamarind juice and required  salt and water for gravy and bring it to boil, allow them to cook for 10 to 15 mins.
  5. Finally add fish pieces, pepper powder and do not stir it for 5 mins. Cook until it reach gravy consistency. Add fresh curry leaves, switch off the stove and serve hot with white rice.

  • You can use tilapia with bone for this recipe. But I always prefer to boneless for my kid sake.
  • Always wash any meat with lemon juices at last because it helps to remove stinky smell or kavuchi smell from any meat like chicken, fish or goat etc. 


  1. that looks interesting without coconut

  2. Romba nalla irruku Shanti, I have tried grinding the tomatoes for fish gravy, will try your version...
    Very lovely...

  3. looks sooo delicious n tempting...

  4. looks amazing ! very inviting...beautiful clicks too !

  5. That makes me drool !! Interestingly colorful as though coconut milk is added :)


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