Tag: Chettinad Curry

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

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

CHETTINAD EGG CURRY | CHETTINAD MUTTAI MASALA RECIPE

Chettinad Cuisines are one of the noteworthy fare in Tamil Nadu. The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian as well as non-vegetarian dishes.

Chettinad curries are distinctly aromatic, spicy and fiery. It has a lot of flavours going on, so finding the perfect blend of spices is the key. The base that adds volume to most of the signature curries is made up of freshly roasted & ground spices, red chillies, ginger, garlic, tamarind and coconut.

Chettinad chicken is one of the most famous among dish them. This curry is not for the faint-hearted, but it is definitely a celebration of spices that we have to balance well! Today i’m sharing the egg version from this cuisine!

Chettinad Egg Curry

Chettinad Egg curry, is one of the finest and most authentic egg curry recipe that I have made. This spicy curry too is laced with red chillies and coconut.

If you like less spicier curries, use dried Kashmiri red chilies and remove seeds from them. You will get the colour and flavour without the heat of chilies in the curry.
It’s easy to make and tastes simply delicious! This curry goes well with Roti, Rice, Dosa. Do you love spicy curry? Then this is for you.

Ingredients

For Chettinad Spice Mix
    5 to 6 dry red chilies
    1 mace
    An inch stick cinnamon
    2 cloves
    1 cardamom pod
    1 tsp Black Pepper
    2 tsp coriander seeds
    1/2 tsp Fennel seeds
    1/2 tsp Cumin seeds
    1/8 tsp Fenugreek Seeds
    3 Garlic, cloves
    An inch Ginger
    1/2 cup Coconut
    1 tsp Oil
For Gravy
  • 3 to 4 Eggs, hard boiled
  • 1 Onion, Medium, finely chopped
  • 1 Tomato, small, chopped
  • 1 Green Chilly
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • A sprig, Curry leaves
  • 1/4 tsp Turmeric Powder
  • 1 tsp Redchilli Powder
  • 1/2 tbsp Tamarind Paste
  • 1/8 tsp Asafoetida
  • 1/8 cup, Coriander Leaves, chopped
  • Salt
  • 1 tbsp Oil

Instructions

  1. Boil eggs, peel the shell. Make a few slits on the egg white with a fork carefully without penetrating deep into the yolks.
  2. Heat a teaspoon of oil in a thick bottomed pan. Add all the ingredients mentioned under ‘for Chettinad spice mix’. Roast them until spices turn fragrant and coconut starts to turn brown. Remove and let it cool. Grind to a paste with little water.
  3. Now heat 1 tbsp of oil to the same pan. Splutter cumin seeds, mustard seeds and curry leaves. Fry for a minute.
  4. Add in slit green chilli and onions and saute until the onions turn crisp and golden.
  5. Add tomatoes and cook until tomatoes turn soft and mushy.
  6. Now add in the spice powders along with salt and fry until oil oozes from the sides.
  7. Further to this, pour in the masala paste, tamarind paste and fry the masala for a couple of minute.
  8. Add 1.5 cups water based on the consistency you require. Mix well. Close and cook on medium heat for about 15 minutes. 
  9. Open the lid. Give a gentle mix and add the boiled eggs into the curry, simmer and cook for another 8 to 10 minutes.
  10. Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves.
  11. Relish with Roti or rice of your choice.