Chettinad Fish Curry Recipe

I’d like to try several types of fish curry. I’ve already posted a coconut-flavored Meen Kuzhambu. This fish curry is based on Chettinad cuisine and does not contain coconut. It comes together quickly with freshly ground spices and pairs great with rice, idli/dosa, or chapati. When I was craving fish kuzhambu but didn’t want to grate coconut, I tried this fish curry. It turned out fantastic, and we enjoyed the thick, tangy flavor.

Other fish recipes can be found here:

• Fry Vanjaram Fish
• Vanjaram Meen Kuzhambu is an abbreviation for Vanjaram Meen Kuzhambu
• Fish Fry with Pomfret
• Curry of Fish with Coconut Milk
• Fry Salmon Fish

Ingredients

• 200 gms or 1/2 cup loosely packed small onions
• 1 large lemon-sized tamarind
• 2 medium-sized tomatoes
• 2 green chilies
• a 1/2 inch slice of ginger
• 3 cloves garlic
• 1 teaspoon red chili powder
• 2 tsp crystal salt

To Temper

• 1 tbsp sesame oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 sprigs curry leaves

To Marinate

• 350 gramme fish pieces I used Sheela fish.
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon rock salt
• roasting and grinding
• 1 teaspoon sesame oil
• 8 red chilies
• 4 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1 tsp. cumin seeds
• 1 tsp fennel seeds 2 sprigs curry leaves

MEEN KULAMBU PREPARATION :

1. Wash the fish pieces thoroughly and marinate for at least half an hour outside or one hour in the refrigerator with turmeric powder and rock salt. Soak the tamarind for ten minutes in warm water to extract the juice. Set aside. Small onions should be peeled. Using ginger and garlic, make a paste in a mortar and pestle. Roughly chop the tomatoes and slit the green chilies. Prepare all of the ingredients ahead of time.
2. In a tsp of oil, roast red chilies, coriander seeds, peppercorns, cumin seeds, curry leaves, and fennel seeds until fragrant, then blend with water to produce a coarse paste. The kuzhambu masala is done. Set this aside for now.

PROCEDURE :

1. Heat the oil in a Kadai and add the contents to temper. When the mustard starts to crackle, add the curry leaves and cook for a minute. Now add the tiny onions and green chilies and cook for 5 minutes.
2. When the little onions begin to brown here and there, add the tomatoes and cook until they become mushy and soft.
3. Add the ground kuzhambu masala paste, red chili powder, and ginger garlic paste once the tomatoes are tender. Fry them for 5 minutes, or until the raw scent of the masala fades. Then, along with the salt, add the tamarind water. For a minute, combine everything. If necessary, add more water.
4. Cook the Kuzhambu over medium heat for 10 to 15 minutes, or until the raw scent has gone and the curry has thickened slightly. Then add the fish pieces and simmer for 5 minutes more, turning off the heat once the fish is well done. Because fish cooks faster, turn off the heat.

Serve with steamed rice, if desired. It tastes great.

Notes:

1. To create this Kuzhambu, you can use any type of fish that goes well with the gravy.
2. For this dish, little onions work best. As a result, I recommend using little onions rather than large ones.
3. The right amount of salt is essential for the perfect fish gravy. As a result, include it.
4. Resting time is critical for the fish to properly absorb the tamarind sauce. Allow at least two hours of rest time before serving.
5. Refrigerate any leftovers and reheat briefly before serving.