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.

Home Style Fish Curry/ South Indian Fish Curry/ Meen Kuzhambu

Having easy access to the southern coastline, fish makes a prominent feature in my hometown. You can savour a lip-smacking range of fish preparations with the available varieties that make mealtime an extremely satisfying affair.

An easy everyday fish curry with shallots and coconut.

The best part is many recipes here have Coconut as the key ingredient. It adds an excellent taste and flavor to the dishes. Traditionally it’s cooked in an earthen pot, where the fish is cooked in spicy gravy of shallots, tomatoes, and spices sautéed in coconut oil.

This flavorful Home Style Fish Curry has Indian inspired flavours and is quick enough for a satisfying meal. This delicately-flavored dish can be served with the white rice or even idli, dosas.

I have one more fish curry recipe, Kanyakumari Style Varutharacha Fish Curryhttp://hungry-stomach.com/ in my blog which is really tasty too.

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Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

For the paste

• 1 cup shallots, chopped
• 1/4 cup Coconut, grated

For the curry

• 500 grams Tuna (Kingfish or any variety)
• 3 cloves Garlic, chopped
• 1/2 inch Ginger, chopped
• 5 shallots, thinly sliced
• 1 medium Tomato (chopped or ground to a paste)
• 3 tablespoon Chilli powder
• 2 tablespoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/2 cup Aubergine/Brinjal, chopped
• 1 Tamarind (marble sized Ball)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• Handful Curry Leaves
• Salt
• Oil

 COOKING INSTRUCTIONS

1. Cut fish into big chunks, marinate with a pinch of salt and keep aside.
2. Slice shallots into thin wedges, then fry in 2 tablespoon oil until just turning golden. Add in grated coconut and fry for 2-3 more minutes.
   

   Add sliced shallots in oil

   

   Add in grated coconut and fry for 2-3 more minutes.
3. Grind the ingredients till smooth with a tablespoon or two of water. Keep aside.

   

   Grind to a fine paste with water

4. Heat oil in a large pan or kadai and add mustard seeds. Once the seeds start spluttering, add cumin seeds, fenugreek seeds and curry leaves.

   

   add mustard seeds, cumin seeds, fenugreek seeds and curry leaves and allow to splutter.

5. Add chopped ginger and garlic and continue to cook for a further minute or until you can really smell them.

   

   Add chopped ginger and garlic

6. Add chopped shallots and fry until they begins to brown very slightly.

   

   Add chopped shallots and fry until they begins to brown very slightly.

7. Then add tomatoes and stir over the heat for further minute.

   

   add tomatoes and stir over the heat for further minute.

8. Add in the ground paste and stir-fry for few minutes.

   

   Add in the ground paste and stir-fry for few minutes.

9. Add 1 1/2 tablespoon of Coriander powder, 2 tablespoon of Chilli powder, 1/4  teaspoon of Turmeric powder and salt, mix well. Saute for 10 minutes on low flame.

   

   Add in spice powders

10. Toss in aubergine/brinjal into the mixture, and give a stir so that the masala gets coated well. Fry for two minutes.

    

    Toss in aubergine/brinjal and stir so that the masala gets coated well.

11. Pour in the tamarind paste and 1 1/2 cups of water.

    

    Pour in the tamarind paste and 1 1/2 cups of water.

12. Taste and adjust the seasoning as necessary.
13. Simmer and cook until oil begins to appear on top of the gravy.
14. Once the curry is simmering, tuck the fish in here and there, and continue to cook until the fish is cooked and the curry has thickened a little.
15. Turn off heat and allow it to rest for about an hour.
16. Serve South Indian fish curry with plain boiled rice.
    

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Special note:

• Feel free to use seer fish, tilapia, or even prawns.
• Aubergine/Brinjal can be replaced with drumstick, plantain too. You can even omit adding veggies.
  

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If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Kanyakumari Style Varutharacha Fish Curry | Varutharacha Meen Curry | Fish in Roasted Coconut Gravy

Varutharacha Fish Curry – “Ribbon fish cooked in coconut paste which gives the curry a wonderful flavor so that the spiceness is balanced out”

When the love for food is simple and simple is good..

As kanyakumari lies on the coastal borders of India, seafood have always been predominant source for the ardent food lovers. Fish curry recipes are very common and is usually made from a variety of fish like Seer fish, Ribbon fish, Tuna, Sardines, Pomfret and many other as well to create wonderful delicacies.

Today’s recipe, Varutharacha fish curry is my Mom’s signature recipe.. Amma makes this more often, may be like, atleast once in a week.. But the taste varies each time with the fish she makes it… Varutharacha fish curry is a tamarind based curry simmered with coconut/shallots paste. The addition of coconut and shallots gives a nice aroma and light sense to it. The curry is so simple to make as it is made in one pot. Today, I have used Ribbon Fish (Belt fish / hair tail, also called as vaalai meen/ வாளை மீன்) for the curry.

This goes perfectly with steamed rice accompanied with thoran and kerala aviyal to make the meal more special.

Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 2 to 3

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Ingredients

• 2 Ribbon Fish (வாளை மீன்), cleaned and cut
• 1 cup Tamarind Extract
• 2 sprig Curry leaves
• 1 teaspoon Fenugreek seeds (Vendhayam/Methi)
• 1 teaspoon Mustard seeds (Kadugu)
• 2 Shallots, finely chopped
• Salt, to taste
• Oil

To grind

• 1 cup Coconut, grated
• 3 Shallots, peeled
• 1 sprig Curry leaves
• 2 garlic pods
• 1 teaspoon Cumin seeds (Jeeragam)
• 1 teapoon Black pepper (Nalla mizhagu, kuru mizhagu)
• 2 tablespoon RedChilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Turmeric powder

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How to make Fish Curry Recipe

1. To begin making the Varutharacha fish curry recipe, wash the fish and season it with salt and turmeric powder and keep aside for 15 minutes.
2. Meanwhile, in a heavy bottomed pan (preferably manchatti), heat two tablespoons of oil on medium flame. Add cumin seeds and let it crackle.
3. Add in grated coconut, shallots, garlic, curry leaves, black pepper and saute until the coconut turns golden brown.
4. Add in turmeric powder, red chilli powder and coriander powder and mix well.
5. Allow it to cool. Grind it to a smooth paste.
6. In the same pan, add in tamarind extract, ground coconut paste and a sprig of curry leaves and bring it to boil.
7. Place the marinated fish pieces gently on the curry.
8. Add appropriate amount of salt and give the curry a good stir.
9. Cover the pan with lid leaving some gap on the sides to avoid the gravy spilling all over.
10. Cook till oil floats on top.
11. In a tadka pan, heat oil and crackle the mustard seeds, curry leaves and shallots. Pour this over the curry.
12. Switch off the flame.
13. Serve the Kanyakumari Style Varutharacha fish curry along with steamed rice, kerala aviyal and thoran to enjoy your sunday lunch with comfort food.

Special note:

• Coconut oil, Curry leaves and shallots are the key ingredients for the rustic flavour of the dish.
• Allow the curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
• This curry tastes best with Tuna, Sardines too. Give a try.