Wednesday, August 26, 2015

Chettinad fish gravy / chettinad meen kuzhambu

Chettinad fish curry is a delicious and traditional recipe. This is a tangy and spicy dish from chettinad / karaikudi region of Tamilnadu. Chettinad fish curry is an exotic dish for seafood lovers. This spicy , aromagtic curry goes well with plain rice.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins

Fish pieces – 4
Turmeric powder – ¼ tsp
Salt to taste
Tamarind – lemon size
Cilantro – few
For Fresh masala paste:
Oil – 2 tbsp
Shallots – 15 -17
Tomato – 1
Coconut – ¼ cup
Fennel seeds – 1 tsp
Chili powder – 2 tsp
Coriander powder – 3 tsp
To temper:
Oil – 2 tbsp
Mustard seeds – ½ tsp
Curry leaves – few
Shallots – 10
Garlic – 5
Tomato – 1

1. Soak tamarind in warm water, extract pulp and keep aside. Clean fish, add turmeric powder, salt and keep aside
2. Heat oil in a pan, Saute onion till it turns translucent. Add tomato and saute till it turns mushy. Grind the ingredients listed under “for fresh masala paste” along with sautéed onion and tomato into a fine paste.
3. Heat oil in a pan, temper with mustard seeds and curry leaves. Add onion, garlic and saute till it turns translucent. Add tomato and saute until raw smell leaves.
4. Add the grounded paste, turmeric powder, salt and enough water, allow it boil for 18 to 20 mins.
5. Now add the extracted tamarind pulp and allow it to boil. When oil separates, add the fish pieces.

6. Boil till the fish becomes soft and well cooked. Switch off and garnish with cilantro.