Chettinad meen kozhambu

Name: Chettinad meen kozhambu
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 500 gms Fish .; 2 Onions large -; 2 Tomatoes large -; 6 cloves Garlic - large; 2 tablespoons Tamarind extract -; 1/4 tsp Cumin -; 1/4 tsp Fenugreek -; 1/4 tsp Mustard -; 2 to 3 tsps Chilli powder - or to tastes; 1/4 tsp Turmeric powder -; 2 to 3 tsps Coriander powder -; to taste Salt; Curry leaves; 2 tablespoons Oil -

Supriya Unni Nair @cook_7807434

Bangalore, India

We are avid fish lovers in my family, it's a sort of staple. I have been looking for different ways to make fish curry to try and break the monotony. This recipe basically doesn't need coconut. It's an adaptation of what my aunt's cook in Chennai told me- so apologies in advance to the hard core Chettinad cooks! :-) I made it this time in a earthen wok (meenchatti), and I have to admit, (yup mom, you were right!) it tastes better!

Supriya Unni Nair @cook_7807434

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Ingredients

30 mins

4-serving

500 gmsFish .
2Onions large -
2Tomatoes large -
6 clovesGarlic - large
2 tablespoonsTamarind extract -
1/4 tspCumin -
1/4 tspFenugreek -
1/4 tspMustard -
2 to 3 tspsChilli powder - or to tastes
1/4 tspTurmeric powder -
2 to 3 tspsCoriander powder -
to tasteSalt
Curry leaves
2 tablespoonsOil -

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Steps

30 mins

1

Clean and cut the fish. Rub with turmeric a bit of salt
2

Chop onion, tomato and garlic.
3

Heat the oil, and crackle the mustard, cumin and fenugreek
4

Add onions, fry till translucent, then add tomato and garlic. Take care not to let the fenugreek burn.
5

Add the spice powders - coriander powder, chilli powder and turmeric and then add the tamarind. Add a cup of water. Add more salt if required. Let the gravy cook well.
6

When the gravy starts to simmer add the fish and the furry leaves, and cook for about two minutes
7

Reduce the heat and cook the fish until done.