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Chettinad Fish Curry Recipe | Chettinadu Meen Kuzhambu Recipe

Chettinad Fish Curry Recipe
Chettinad Fish Kuzhambu is a popular and a delicious fish kuzhambu recipe. To intensify the taste of this curry, a selected hand picked spices are roasted and freshly ground. This is one of my most favorite fish curry. To experience the best taste of this curry, either make this fish curry before four hours of eating or prepare the curry the previous night. And in the morning the flavor of fish will be induced well in the curry and the taste will be doubled. We relish it with rice and idli.
Chettinadu Meen Kulambu with Step by Step Pictures
Also, Check my other fish kuzhambu recipes,
Chettinadu Meen Kuzhambu Recipe

Chettinad Fish Curry Recipe


Fish - 200 gms
Small Onion - 1 cup or 2 big onion
Tomato - 2
Green chilli - 4, slitted
Chilli powder - 1 tsp
Tamarind - a lemon sized
Turmeric - 1/2 tsp
Salt - to taste

To roast and grind:

Coriander seeds - 3 tsp
Red chilli - 8 to 10
Black pepper - 1 tsp
Fennel seeds / Perunjeeragam - 1 tsp
Cumin seeds - 1 tsp
Sesame oil / Nallennai - 2 tblspn

To make a paste:

Coconut - 1/2 cup

To temper:

Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - a sprig


Clean the fish and marinate it with 1/2 tsp of chilli powder, turmeric powder and salt. Soak tamarind in water and extract its juice.

In a pan, add 1/2 tsp of oil and roast the ingredients listed under "to roast and grind". Take the roasted spices in a blender and grind it to a smooth powder.

Make a smooth paste of coconut adding little water and keep aside till it is ready to use. Coarsely grind the tomato.

In a pan, heat little oil. Once oil becomes hot, temper with mustard seeds, fenugreek seeds and curry leaves.

When mustard seeds start to pop, add in chopped onion and saute till it becomes translucent.

Then, add in prepared masala powder, chilli powder, turmeric powder and saute for a minute.

Add in ground tomato paste and let it cook for 2 minutes. Then, add in tamarind extract, salt to taste and enough water. Cook for 15 minutes.

Add the fish and cook for 5 to 10 minutes. Switch off the flame.

Serve with hot rice, idli or dosa.

  • Adding coconut will make it more thicker. You can also avoid it.
Keep all your ingredients ready
Grind coconut into a smooth paste and make tomato puree
In a pan, drizzle little oil and add coriander seeds, red chilli, cumin seeds, black pepper and fennel seeds
Roast the spices over medium to low flame till it changes color slightly. Do not burn it or make it brown
Transfer the roasted spices into a mixer
And make a smooth powder. Also soak the tamarind in warm water and extract its juice
Finely chop onion and slit the green chillies
In a pan, heat 3 tablespoon of sesame oil. When oil becomes hot, add in mustard seeds, fenugreek seeds and curry leaves
Once the mustard seeds begin to pop, add in slitted green chillies. Saute for 10 to 15 seconds
Then, add in finely chopped onion
Saute till it becomes translucent
Now, add the masala we prepared above
Saute for 30 seconds. Keep the flame medium to low, do not burn it
Now, add the tomato puree
Cook for 3 to 4 minutes over medium high flame
Then, add the tamarind extract
Let it cook for a minute
Add in coconut paste
water as required (I added 1.5 to 2 cups of water)
Add salt to taste and bring it to boil. Let it cook for at least 10 minutes
In a bowl, take the cleaned fish. Add turmeric powder, chilli powder and little salt.
The curry is boiling for a while now
Add the marinated fish
Cover and cook over low to medium flame for 10 minutes.
Fish gets cooked well and oil started separating. Remove from flame.
Chettinad Fish Curry Ready
Serve with hot rice.

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