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KanyaKumari Style Avicha meen | Easy Zero Oil Fish Kuzhambu

Avicha Meen literally translates to boiled Fish and yes it is actually boiling or cooking Fish by adding few spices and coconut. It is one of the signature dishes in Kanyakumari district which is located in South Tamil Nadu.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Kuzhambu
Cuisine: TamilNadu
Servings: 2
Calories:
Author: sharmila kingsly

Ingredients

  • Fish – ½ kg
  • Raw Mango – ½ mango
  • Drum Stick - 1
  • Turmeric powder – ½ tsp
  • Salt as needed
  • Red Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Tamarind small lemon sized ball
  • To Grind:
  • Grated Coconut – ½ cup
  • Shallots – 3-4
  • Cumin Seeds – 1 tsp
  • Curry Leaves a spring

Instructions 

  • In the cooking vessel add in the cleaned fish Cut Raw Mango pieces and Drumstick. Soak the tamarind in water and extract the tamarind juice, add this tamarind water to the fish.
  • Add Red chilli powder, Coriander powder, Turmeric powder and Salt.
  • Add in the ingredients mentioned in to the To Grind Section to a blender along with little water and blend well to form a fine paste.
  • Add in the coconut paste to the fish and mix well with hand and check for salt and spice. Now put this in the stove and cook for 10 mins or till the fish is cooked. Switch off the flame and serve with Steamed rice and Verum Kuzhambu

Video

Notes

  • Avich meen is usually very thick in its consistency so adjust the water level accordingly.
  •  Any kind of fish can be used to prepare this.
  •  Use freshly grated coconut for better taste.
  •  You can skip Mango and Drumstick if you don’t prefer.
  •  If using Mango adjust the level of tamarind water added.
Keyword Avicha Meen Kuzhambu, Fish Curry, Kanyakumari style Avicha meen
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