Chettinad Fish Curry, Chettinad Meen Kuzhambu
Author:
Yummy N Tasty
Posted on,
13, Jun 2016
11.8 K views.
5
3.7/5 ( 19 votes )
Yields
4-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
50-60 mins
Happy Diwali
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Recipe video
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
Instructions:
Initial Preparation:
- Clean and wash the fish pieces. Drain the water completely and set aside.
- Soak tamarind in warm water for 15 minutes, extract pulp and keep aside.
Chettinad masala paste Preparation:
- Heat oil in a pan, add in the fennel seeds and fry until slightly brown on low heat.
- Add in the sliced onion, chopped garlic and saute until the onions are translucent.
- Now add in the cubed tomato and saute until the tomatoes are mashed well.
- Now add in the chilli powder, coriander powder, turmeric powder and saute until the raw smell disappears for about 1 minute on low heat.
- Now add in the grated coconut, mix well and saute for 1-2 minutes on low heat. Remove from heat and allow to cool.
- Once cooled, grind it along with little water and make a fine paste. Set aside.
Curry Preparation:
- Heat oil in a pan or an earthen pot, splutter mustard seeds.
- Then add in the fenugreek seeds and fry for few seconds on low heat.
- Add in the chopped shallots, curry leaves and saute until the onions become golden brown in color.
- Now add in the masala paste and mix well. Saute until oil separates.
- Then add in the cubed tomatoes and mix well. Saute for 1 minute.
- Now add in enough tamarind paste, salt, enough water to cook the fish pieces and mix well.
- Cover the pan and let it boil. Once boiled add in the fish pieces and mix well.
- Cover and cook until the fish pieces are cooked well and the gravy becomes thick on low-medium heat.
- 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.
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Chettinad Fish Curry, Chettinad Meen Kuzhambu
Author - Yummy N Tasty |
Posted on - 13, Jun 2016 |
Recipe URL, https://www.yummyntasty.com/recipes/chettinad-fish-curry-chettinad-meen-kuzhambu/ |
Cooking time - 50-60 minutes |
Serving - 4-6 person(s) |
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
Instructions :
Initial Preparation:
- Clean and wash the fish pieces. Drain the water completely and set aside.
- Soak tamarind in warm water for 15 minutes, extract pulp and keep aside.
Chettinad masala paste Preparation:
- Heat oil in a pan, add in the fennel seeds and fry until slightly brown on low heat.
- Add in the sliced onion, chopped garlic and saute until the onions are translucent.
- Now add in the cubed tomato and saute until the tomatoes are mashed well.
- Now add in the chilli powder, coriander powder, turmeric powder and saute until the raw smell disappears for about 1 minute on low heat.
- Now add in the grated coconut, mix well and saute for 1-2 minutes on low heat. Remove from heat and allow to cool.
- Once cooled, grind it along with little water and make a fine paste. Set aside.
Curry Preparation:
- Heat oil in a pan or an earthen pot, splutter mustard seeds.
- Then add in the fenugreek seeds and fry for few seconds on low heat.
- Add in the chopped shallots, curry leaves and saute until the onions become golden brown in color.
- Now add in the masala paste and mix well. Saute until oil separates.
- Then add in the cubed tomatoes and mix well. Saute for 1 minute.
- Now add in enough tamarind paste, salt, enough water to cook the fish pieces and mix well.
- Cover the pan and let it boil. Once boiled add in the fish pieces and mix well.
- Cover and cook until the fish pieces are cooked well and the gravy becomes thick on low-medium heat.
- 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.
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Nice recipe and your clicks are awesome
Thanks Ayesha, stay tuned 🙂