Chettinad Fish Curry, Chettinad Meen Kuzhambu

Filed under Fish, Non-Vegetarian
3.5, 13 reviews

Happy Navratri in advance..

Recipe Details  
 
3.5, 13 reviews

Posted by
Posted on 13, Jun 2016
Serving 4-6 people
Ready in 50-60 minutes
Post Views 3.7 K views
Post Rating 3.54 out of 5 , from 13 reviews
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Ingredients
  • Fish - 500 Gms, cut into medium sized pieces
  • Shallots - 10-12 Nos, chopped
  • Tomato - 1 Nos, cubed
  • Curry leaves - 1 sprig
  • Mustard Seeds - ½ Teaspoon
  • Fenugreek Seeds - ¼ Teaspoon
  • Vegetable oil - 1 Tablespoon
  • Chopped coriander leaves - 1-2 Tablespoon
  • Water as required( approx: 1 ½ - 2 cups)
  • Salt to taste

For Tamarind paste:

  • Tamarind - small lemon sized
  • Warm water - ¼ cup

For chettinad masala paste:

  • Fennel Seeds - 1 Tablespoon
  • Onion, large sized - 1 Nos, finely sliced
  • Tomato - 1 Nos, cubed
  • Garlic - 4-5 cloves, chopped
  • Chilli powder - 1 Tablespoon
  • Coriander powder - 2 Tablespoon
  • Turmeric powder - 1 Teaspoon
  • Grated Coconut - ½ cup
  • Vegetable oil - 1 Tablespoon
Directions

Initial Preparation:

  1. Clean and wash the fish pieces. Drain the water completely and set aside.
  2. Soak tamarind in warm water for 15 minutes, extract pulp and keep aside.

Chettinad masala paste Preparation:

  1. Heat oil in a pan, add in the fennel seeds and fry until slightly brown on low heat.
  2. Add in the sliced onion, chopped garlic and saute until the onions are translucent.
  3. Now add in the cubed tomato and saute until the tomatoes are mashed well.
  4. Now add in the chilli powder, coriander powder, turmeric powder and saute until the raw smell disappears for about 1 minute on low heat.
  5. Now add in the grated coconut, mix well and saute for 1-2 minutes on low heat. Remove from heat and allow to cool.
  6. Once cooled, grind it along with little water and make a fine paste. Set aside.

Curry Preparation:

  1. Heat oil in a pan or an earthen pot, splutter mustard seeds.
  2. Then add in the fenugreek seeds and fry for few seconds on low heat.
  3. Add in the chopped shallots, curry leaves and saute until the onions become golden brown in color.
  4. Now add in the masala paste and mix well. Saute until oil separates.
  5. Then add in the cubed tomatoes and mix well. Saute for 1 minute.
  6. Now add in enough tamarind paste, salt, enough water to cook the fish pieces and mix well.
  7. Cover the pan and let it boil. Once boiled add in the fish pieces and mix well.
  8. Cover and cook until the fish pieces are cooked well and the gravy becomes thick on low-medium heat.
  9. Garnish with chopped coriander leaves. Remove from heat and serve warm.

Notes:

  • Add tamarind paste as batches. Mix well and taste the curry after each addition.
3.5, 13 reviews

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