How to Love To Try At Home Chettinad Meen Kuzhambu

How to Love To Try At Home Chettinad Meen Kuzhambu Delicious, fresh and tasty.
Chettinad Meen Kuzhambu. Authentic Meen Kuzhambu recipe without coconut in Chettinad style. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa. Alamelu's Chettinad meen kuzhambu, Chettinad Fish Curry, Chettinad Meen Curry.
We lived in San Diego for quite a while and had this curry at a friends place.
Chettinad Sura Meen Kuzhambu aka Shark Fish Curry is a quintessential curry dish from the South Indian Cuisine that goes with Chettinad spices hence it's hot and spicy with the flavours.
Typically eaten with plain steamed rice, Shark fish curry is a popular curry dish in entire South India specially Tamil Nadu and Kerala.
You can cook Chettinad Meen Kuzhambu using 20 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chettinad Meen Kuzhambu
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You need 4-5 of fish fillet.
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It’s 4 tbsp. of oil.
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You need 1 tsp. of fennel seeds (saunf).
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Prepare 1 of onion, chopped.
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Prepare 1 tsp. of garlic, chopped.
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Prepare 2 of tomatoes, chopped.
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Prepare 1/2 tsp. of turmeric powder.
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It’s 1 tbsp. of red chilli powder.
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You need 1 tbsp. of roasted coriander powder.
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It’s 2 tbsp. of fresh grated coconut.
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It’s 1/2 tsp. of mustard seeds.
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You need 1/2 tsp. of cumin seeds.
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Prepare pinch of fenugreek seeds (methi seeds).
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Prepare 7-8 of sambar onion.
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It’s 2-3 of green chilies, broken into half.
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You need 1 tsp. of tamarind paste mixed with 1 cup water.
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Prepare 1 sprig of curry leaves.
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You need 1 tsp. of coriander leaves.
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It’s to taste of salt.
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Prepare 2 of fresh red / green chilies, chopped (opt).
Shark fish is great in taste and it's believed to be good for. / Chettinad Fish Curry Recipe / Chettinad Meen Kuzhambu Recipe.
Chettinad Fish Curry Recipe / Chettinad Meen Kuzhambu Recipe.
This curry has a real chettinad flavour but in a mild way.
Since fish is so delicate you dont want to over power it with any strong flavours.
Chettinad Meen Kuzhambu instructions
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Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chilli powder for 10-15 minutes..
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Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside..
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Dry roast the coconut till light golden brown and keep aside..
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Heat 1 tbsp. oil and.temper with the fennel seeds. Saute for a few seconds. Add the chopped garlic, followed by the onions. Fry till light brown in colour..
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Add 1 chopped tomato and fry till well mashed up..
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Add the turmeric powder, red chilli powder and roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside..
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Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Saute till it stops crackling. Add the sambar onion and green chilies, Saute till light brown in colour..
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Now add the ground paste and continue to saute till the oil separates..
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Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on low flame……. till the gravy slightly thickens..
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Serve, garnished with coriander leaves and green / red chilies..
Chettinad fish kuzhambu is a spicy, tasty and very aromatic gravy prepared that goes well with many dishes like rice, dosa, idli, porridge etc.
Fish kuzhambu/ Fish curry can be made in many varieties and it differs from each person.
Some make the kuzhambu/ gravy with coconut or in a -traditional kara kuzhambu method.
But this recipe tastes exactly as to how a chettinadu hotel fish kuzhambu tastes.
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