Chettinad Meen Kuzhambu
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Chettinad Meen Kuzhambu is a Chettinad style fish curry. This recipe is a no coconut version. It is an easy and quick recipe prepared with simple spices which are easily available in our kitchen. Here the spices are roasted and freshly grounded which is the beauty of the recipe. It is a rich curry with tangy taste from the tamarind and beautiful flavours from freshly grounded spices. Perfect with piping hot steamed rich.
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Ingredients
- Oil - 2 tbsp
- Mustard seeds- 1 tsp
- Fenugreek seeds - ½ tsp
- Curry leaves - 2 sprig
- Shallots - 10-15
- Tomato - 1 large chopped
- Green chillies - 2 slit
- Ginger garlic paste - 1 tsp
- Red chilli powder - 1 tsp
- Salt
- Tamarind - 1 medium lemon sized
- For Marinate : Fish - 4 big pieces I have used mackerel fish
- Turmeric powder - ¼ tsp
- Red Chilly powder - ½ tsp
- Salt
- To roast and grind : Oil - 1 tsp
- Dry Red Chilly - 4 broken
- Coriander seeds - 2 tsp
- Black peppercorns - ½ tsp
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Curry leaves - 1 sprig
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Instructions
- Take the fish and marination ingredients and mix well and marinate the fish for few mins.
- In a small bowl take some warm water and soak the tamarind for 5-10 minutes. Strain and extract the juice out of it and keep aside.
- Heat 1 tsp oil in a pan and roast the ingredients mentioned in the roasting and grinding list until nice aroma comes. Remove and grind them by adding little water to a coarse paste. Your Kuzhambu masala is ready. Keep aside.
- Heat oil in a pan. Add the mustard seeds, Fenugreek seeds, curry leaves and saute for a minute. Add onions, ginger garlic paste, green chillies and fry till onion turns soft. Add tomatoes and fry it till turns mushy and soft.
- Add the ground masala paste, red chilly powder and fry them until the raw smell leaves from the masala for about 3-5 mins.
- Add the tamarind water, salt to taste, water as required and bring to boil for about 5 mins.
- Add the fish pieces and cook on medium heat for 5-10 mins. When the gravy starts to thicken and oil comes to the surface take off the heat.
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Akum Raj Jamir
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Nice recipe 🙂