Chettinad Fish Curry |Chettinad Meen Kuzhambu | Chettinad Meen Kuzhambu with Coconut |

Although in many parts of coastal regions in South India, you’ll discover a variety of seafood especially prawns, mussels, crab and squid, fish curry holds the pioneer status in almost all regions.

With a variety of spices and ingredients like tamarind and coconut, there is a lot of scope to try various varieties of fish curries from various places.

My hubby likes all kind of fish preparations that I make. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to roast coconut for my usual Varutharacha Meen Curry. It turned out super good and he loved it for the rich tangy taste.

This is a Chettinad Fish recipe that you can make easily at home without much fuss. Freshly ground masala paste gives an excellent aroma to this gravy. Any type of fish can be prepared with this recipe – mackerel or seer or pomfret.

If you want to stick to the most authentic version of any fish curries, you will be compelled to use an earthenware pot or claypot (Manchatti). It gives more taste and flavor to fish curry. Try to make this in an earthenware pot and feel the magic.

Here’s the recipe of chettinad fish curry which you can relish with rice…

Check out my other fish recipes:

Kanyakumari Style Varutharacha Fish Curry

Home Style Fish Curry

Kottayam Style Meen Vevichathu

Squid Curry / Kanava Kuzhambu

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Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 

Ingredients

For the masala paste:

• 1 tbsp, Oil
• 5 cloves, Garlic
• 15 Shallots, chopped
• 1 tsp Peppercorns
• 1 tsp Cumin seeds
• A sprig Curry leaves
• 1 Tomato, small, chopped
• 1 tbsp Redchilli Powder
• 2 tbsp Coriander Powder
• 1/4 tspTurmeric Powder
• Tamarind, lemon sized
• 1/4 cup, Coconut

For the gravy:

• 500 gms Fish
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Fenugreek Seeds
• 5 cloves Garlic
• A sprig Curry leaves
• 10 Shallots, chopped
• Salt
• Coriander leaves

Cooking Instructions:-

For the masala paste:

1. Heat oil in a earthernware kadai. Add in garlic, shallots, peppercorns,cumin seeds, curry leaves and saute until shallots turn translucent. Add in tomatoes and spice powders & saute until rawsmell goes away. Now add in tamarind juice & grated coconut and saute for 30 sec.

1. Once the mixture is cooled, take that in blender and grind it smooth with little water.

For the gravy:

1. In the same earthenware kadai, heat oil. Temper with mustard seeds, fenugreek seeks, garlic and curry leaves.
2. Add in sliced shallots/onions. And fry until golden. (This step is optional, it gives an crunch for the smooth gravy).
3. Add in the ground masala paste & 1/4 cup water and adjust the thickness accordingly.
4. Season with salt, cover with a lid & allow it to boil for 10-15 mins.
5. Once the oil specks appears on top, add in the fish pieces.
6. Simmer this for 8 to 10 mins till the fish is done.
7. Garnish with coriander leaves. Let the curry rest for atleast an hour before you serve.
8. Serve with rice.

 

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Special Notes:

• Do not spoon the fish while cooking as the fish tends to break, just swirl the pot instead.
• Stays good in an earthenware pot for a day. And also for two to three days in fridge.
• Tastes heavenly the next day.