Shwet's Sizzling Wok

A foodie's delight

Chettinad Fish Curry (Meen Kuzhambu)

on December 11, 2014

“Meen Kuzhambu” A very very flavorful curry, I can say a blast of flavors !! The shallots add more to the taste. This is the first time I came across a fish curry with Shallots, It really works well and shallots has always been my personal favourite 😀 I remember picking the shallots from the sambar and eating it when I was a kid 😀

I adapted this recipe from “Sharmis passions”, Made some slight alterations to suite my taste. The dish turned out to be heavenly. I paired it with some fish fry, pappad and pickles.  So altogether it was a feast for us 😀

Hope you enjoy making this dish, as much as I did 🙂

Ingredients

  • Fish – 8 pieces(I used baby king fish slices)
  • Tamarind – lemon sized
  • Turmeric powder – a generous pinch
  • Coriander leaves for garnish
  • Salt- to taste

To be ground:

  • Coconut – 1/4 cup
  • Fennel seeds – 1 tsp
  • Chilli powder – 3 tsp (I love my fish spicy, however you can reduce the spice according to your taste)
  • Coriander powder – 2 tsp

To saute & grind:

  • Oil – 1 tsp
  • Tomato – 1 chopped roughly
  • Big Onion – 1 chopped roughly

To temper:

  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Shallots – 10
  • Garlic – 5 cloves (chopped)
  • Tomato – 1
  • Curry leaves – few

Method

  • Clean the fish slices, apply some turmeric powder to it and set aside
  • In a tsp of oil saute onion till translucent, now add the tomatoes and saute till the rawness disappear. Now mix in the chilli powder, Coriander powder, Scraped coconut and saute for a minute more. Add a little water ath this stage to avoid scorching.
  • Cool the ingredients, and make a fine paste. Set aside.
  • Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.
  • Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, shallots, chopped garlic and saute for 3mins, then add tomatoes and saute till slightly pulpy
  • Add the grounded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness), required salt and allow it to boil for about 7 mins.
  • Now slide in the fish slices and let it simmer for another 5 mins.
  • Switch off the same, and garnish with coriander leaves.
  • Serve hot with steamed rice

For the recipe of fish fry, Please refer this link, https://shwetssizzlingwok.wordpress.com/2014/12/08/fried-mackerals/

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