Uluvayila Meen Curry / Fenugreek Leaves Fish Curry


1/2 kg fish
1 cup fenugreek leaves/ uluvayila, chopped
1 tbsp chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1 onion, thinly sliced
1″ piece ginger, finely chopped
3 green chillies, slit
2 sprig curry leaves
3-4 kudampuli/ gambooge
1 cup thick coconut milk
2 cup thin coconut milk
1 tsp mustard seeds
3 tbsp oil
salt to taste


  1. Clean and cut the fish into pieces and keep it aside.
  2. Soak kudampuli in 1/2 cup of water.
  3. Grind chilli powder, coriander powder and turmeric powder together to a smooth paste adding little water.
  4. Heat oil in a pan and splutter mustard seeds.
  5. Add sliced onion, ginger, green chillies and curry leaves and saute well.
  6. Add ground masala paste and saute well.
  7. Add kudampuli along with the water, cleaned fish pieces , thin coconut milk and salt and cook covered in medium flame.
  8. When the gravy thickens, add the thick coconut milk and chopped fenugreek leaves and boil for about 3-4 minutes on low flame. Remove from flame and serve hot…..
Recipe Source: Vanitha Magazine


Leave a Reply

Your email address will not be published. Required fields are marked *