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Saturday, 16 May 2015

Chettinad Meen Kuzhambu (Chettinad Fish Curry)


         This is a traditional fish curry from the South Indian region of Chettinad in Tamilnadu. This region is well known for its 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. Please find below a step by step guide with pictures to prepare it.








  • 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 chili powder
  • 1 tbsp. roasted coriander powder
  • 2 tbsp. fresh grated coconut
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • pinch of 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
  • salt to taste
  • 1 tsp. coriander leaves
  • fresh red / green chilies, chopped (opt)



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




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



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



                              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.



                               Add 1 chopped tomato and fry till well mashed up.



                               Add the turmeric powder, red chili 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.



                              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.



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



                              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.



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






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