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Chettinad Meen Kuzhambu | Chettinad Fish Curry

Course Main
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Rafeeda AR

Ingredients

FOR MASALA

  • 1 tbsp gingelly oil
  • 1 1/2 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp black pepper
  • 3 dry red chillies
  • 1 sprig curry leaves

FOR CURRY

  • 1 tbsp gingelly oil
  • 1/2 cup shallots peeled, sliced
  • 2 green chillies slit
  • 2 tomatoes chopped
  • 1 small pc tamarind lime sized, soaked in 1 cup hot water
  • 400 gm fish steaks cleaned and drained
  • Salt to taste

Instructions

  • Prepare the masala by heating the oil, and add all the ingredients into the hot oil. Cook for a few minutes till aromatic. Allow to cool.
  • Add little water and grind to a smooth paste.
  • To prepare the curry, heat oil in a saucepan. Saute the shallots and green chillies till wilted.
  • Add in the tomatoes and cook till wilted. Sprinkle water if it sticks to the pan.
  • Squeeze the tamarind well and discard the waste. Pour the water and bring to boil.
  • Add the fish and salt and cook on low flame till half done.
  • At this stage, add the paste and cook till the fish is well done. Adjust seasoning.
  • Serve the curry hot with rice.