CHETTINAD MEEN KUZHAMBU / CHETTINAD FISH CURRY

Chettinad fish curry is a non-vegetarian recipe native to Chettinad region of Southern India. This delicious side dish is served with steamed rice or appam. The fish curry in Chettinad style can be prepared by boiling the ingredients in tamarind and coconut base. 

Chettinad cuisine uses a variety of spices and the dishes are made with fresh ground masalas. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice-based accompaniments such as dosai, appams, idiyappam, adai and idlis. 

This meen kuzhambu is a spicy recipe. I served this curry with steamed rice and papadam. 

Also, see other recipes 

• Meen Pollichathu - Fish Cooked in Banana Leaf 
• THERACHI KARTHA CURRY / THIRANDI CURRY / STINGRAY CURRY 
• Goan Fish Curry 
• Kerala Toddy Shop Fish Curry 
• Spicy Kerala Fish curry 

Servings: 4  Category: Main Dish Cuisine: Indian

Total Time: 45 mins Prep Time: 15 mins Cook Time: 30 mins

Ingredients : 

• 1/2 Kgs of Cleaned and Sliced Fish 
• 1 Onion Chopped 
• 1 Tomato Chopped 
• 1/4 Teaspoon Mustard Seeds 
• 1/4 Teaspoon Fenugreek 
• 1/4 Tablespoon Turmeric Powder 
• 1/2 Tablespoon Coriander Powder 
• 1 Tablespoon Chilli Powder 
• Tamarind Juice 
• Curry Leaves 
• 3 Tablespoon Gingelly Oil
• Salt to Taste 

For Coconut Masala Paste : 

• 1/2 Cup Grated Coconut 
• 5 Garlic Pods 
• 1/2 Inch Fresh Ginger 
• 8-10 Shallots 
• 1 Tomato Chopped 
• 1/2 Tablespoon Fennels Seeds 
• 1/4 Teaspoon Cumin Seeds 
• 10 Black Peppercorns 
• 6 Dried Red Chilli 
• 2 Tablespoon Gingelly Oil 

To make Chettinad Meen Kuzhambu /Chettinad fish curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

We will prepare the coconut masala paste first. 

• Marinate fish with salt and turmeric powder and keep aside for 10 minutes 
  

• In a pan, add gingerly oil and temper fennel seeds, cumin and black peppercorns 
  
• Let it Splutter 
• Now add dried red chill and roast for a minute on medium flame 
  
• Add ginger and garlic 
  
• Add shallots and roast for a couple of minutes 
  
• Once shallots turn golden brown, add chopped tomato and mix well 
  
• Add grated coconut and roast for 3-4 minutes until the coconut turns golden brown 
  
• Allow it to cool down 
• In a mixer, add the roasted items and grind to a fine paste 
  
• Keep the coconut masala paste aside 
  

• In an earthen pot / manchatti, add gingelly oil 
• Temper with mustard seeds, fenugreek and curry leaves 
  
• Add chopped onion and roast until soft 
  
• Add chopped tomato and cook until soft 
  
• Add turmeric powder, chilli and coriander powder 
  
• Roast for a minute on low flame, don’t burn it 
  
• Add the coconut masala paste and mix well
  
• Add water required for the curry and tamarind juice 
  
• Bring it to boil and add salt 
• Add fish pieces and cook for 10 minutes 
  
• Serve hot