Chettinad Meen Kuzhambu (Chettinad Fish Curry)

         This is a traditional fish curry from the South Indian region of Chettinad in Tamil Nadu. 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. So check out the step by step pictorial recipe 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. Sauté 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, 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. Sauté till it stops crackling.  Add the sambar onion and green chilies, Sauté till light brown in colour. 

          Now add the ground paste and continue to sauté 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 a low flame till the gravy slightly thickens.  Serve, garnished with coriander leaves and green / red chilies.
                        

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

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

                                   Dry roast coconut till light golden brown & keep aside.

                            Heat 1 tbsp. oil & temper with fennel seeds. Sauté few seconds.

                                Add chopped garlic,  

                                & onions. Fry till light brown in colour.

                                  Add 1 chopped tomato & fry till well mashed up.

                     Add turmeric powder, red chili powder, roasted coriander powder &

                       dry roasted coconut. Mix well. When cool, grind into a paste with 
                       2-3 tbsp. water. Keep aside.

                          Add remaining oil & temper with mustard seeds, cumin seeds &                                                          fenugreek seeds. Sauté till it stops crackling.
                            

                         Add sambar onion & green chilies, Sauté till light brown in colour.

                                 Add ground paste & continue to sauté till oil separates.

                 Add tamarind water, 1 cup plain water, curry leaves & salt. Bring to a boil.
                       

                  Add fried fish & tomatoes. Cover & simmer for 7-8 minutes on low flame,

                                 till the gravy slightly thickens.

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