Chettinad Meen Kuzhambu

Name: Chettinad Meen Kuzhambu
Cuisine: Indian
Ingredients: 4-5 fish fillet; 4 tbsp. oil; 1 tsp. fennel seeds (saunf); 1 onion, chopped; 1 tsp. garlic, chopped; 2 tomatoes, chopped; 1/2 tsp. turmeric powder; 1 tbsp. red chilli powder; 1 tbsp. roasted coriander powder; 2 tbsp. fresh grated coconut; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; pinch fenugreek seeds (methi seeds); 7-8 sambar onion; 2-3 green chilies, broken into half; 1 tsp. tamarind paste mixed with 1 cup water; 1 sprig curry leaves; 1 tsp. coriander leaves; to taste salt; 2 fresh red / green chilies, chopped (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fishandseafood - This is a traditional fish curry from the South Indian region of Chettinad in Tamil Nadu. This region is well known for it's spicy and tangy delicacies in both non -veg. and veg. It goes perfectly well with plain steamed rice.

This dish is generally prepared with king fish, but I made it with Rohu fish. Unlike in the original recipe, where the marinated fish is added to the gravy in the raw form, I fried the marinated fish before dropping into the gravy.

Bethica Das @kitchen_flavours

Saved

Ingredients

4-5fish fillet
4 tbsp.oil
1 tsp.fennel seeds (saunf)
1onion, chopped
1 tsp.garlic, chopped
2tomatoes, chopped
1/2 tsp.turmeric powder
1 tbsp.red chilli powder
1 tbsp.roasted coriander powder
2 tbsp.fresh grated coconut
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
pinchfenugreek seeds (methi seeds)
7-8sambar onion
2-3green chilies, broken into half
1 tsp.tamarind paste mixed with 1 cup water
1 sprigcurry leaves
1 tsp.coriander leaves
to tastesalt
2fresh red / green chilies, chopped (opt)

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Steps

1

Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chilli powder for 10-15 minutes.
2

Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside.
3

Dry roast the coconut till light golden brown and keep aside.
4

Heat 1 tbsp. oil and.temper with the fennel seeds. Saute for a few seconds. Add the chopped garlic, followed by the onions. Fry till light brown in colour.
5

Add 1 chopped tomato and fry till well mashed up.
6

Add the turmeric powder, red chilli powder and roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside.
7

Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Saute till it stops crackling. Add the sambar onion and green chilies, Saute till light brown in colour.
8

Now add the ground paste and continue to saute till the oil separates.
9

Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on low flame....... till the gravy slightly thickens.
10

Serve, garnished with coriander leaves and green / red chilies.