It was real easy and very very tasty when you have it 12 hours after preparation.. Wash the fish pieces well and marinate with turmeric powder and rock salt and keep at least half an hour outside or keep in the refrigerator for one hour. Sambar onion / pearl onion does make a difference in taste than big onions. Andhra style fish curry is well blended with tamarind juice and other spices. Soak the tamarind in warm water for ten minutes and extract the juice. I prepared this fish gravy using sankara fish in chettinad style and it turned out yummy:D.. Kudam Puli Kerala Fish Curry Preparation: Fish Masala Curry in coconut oil with kokum and and a generous sprinkling of curry is a delicacy.Tangy and spicy Meen Kulambu is sure to tickle your tastebuds.The masala paste is the secret ingredient to this mouth-watering fish curry recipe.. How to make Kerala Fish Curry with tamarind: It is also called as Meen Kozhambu in the Tamil Nadu and Kerala states of India especially the coastal regions. Serves 3-4 adults approx; Gravy consistency can be adjusted- add little extra water for a thin conisitency. Peel small onions. Chettinad Meen Kuzhambu Chepa Pulusu Fish Tikka Kerala Fish Curry Avarakkai Eral Poriyal Chettinad Meen Varuval Meen Kuzhambu. Notes. Fish in tamarind sauce is quiet a spicy and tangy fish curry and one of the best fish recipes. Keep aside. Meen Kulambu Preparation : 1. Chettinad fish gravy is an authentic chettinad cuisine fish curry, prepared by marinating red snapper (sankara) or any kind of fish in spices and cooked in a tamarind based gravy. Its very easy to make - Meen Kulambu. Chettinad fish gravy | How to make chettinad meen kulambu.