I would like to try different varieties of fish curry. I have already posted a version of Meen Kuzhambu with coconut. This fish curry is Chettinad based and without coconut. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa or Chapati. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to grate coconut. It turned out super good and we loved it for the rich tangy taste.
Chettinad Meen Kuzhambu Recipe/ Chettinad Fish Curry
Prep time
Cook time
Total time
Authentic Meen Kuzhambu recipe without coconut in Chettinad style
Author: Kalyani
Recipe type: Non-veg
Cuisine: South Indian
Serves: 3
Ingredients
- Small onions - 200 gms or 1/2 cup loosely packed
- Tamarind - 1 big lemon sized
- Tomato - 2 medium sized
- Green chillies - 2
- Ginger - 1/2 inch piece
- Garlic - 3 cloves
- Red chilli powder - 1 tsp
- Crystal salt - 2 tsp
To Temper
- Sesame oil - 1 tbsp
- Mustard seeds- 1 tsp
- Fenugreek seeds - 1/2 tsp
- Curry leaves - 2 sprig
To Marinate
- Fish pieces - 350 gm (I have used Sheela fish)
- Turmeric powder - 1/4 tsp
- Rock Salt - 1/2 tsp
To roast and grind
- Gingelly oil - 1 tsp
- Red chillies - 8
- Corainder seeds - 4 tsp
- Black pepper corns - 1/2 tsp
- Cumin seeds - 1 tsp
- Fenel seeds - 1 tsp
- Curry leaves - 2 sprigs
Preparation :
1. Wash the fish pieces well and marinate with turmeric powder and rock salt and keep at least half an hour outside or keep in refrigerator for one hour. Soak the tamarind in warm water for ten minutes and extract the juice. Keep aside.Peel small onions. Make ginger garlic paste in a mortar and pestle using ginger and garlic. Chop the tomatoes roughly and slit the green chillies. Keep all the ingredients ready.
2. Roast red chillies, coriander seeds, pepper corns, cumin seeds, curry leaves and fennel seeds in a tsp of oil until nice aroma comes and grind with water to make a coarse paste. Kuzhambu masala is ready.Set this aside.
Procedure :
1. Heat a kadai with oil and add the items to temper. Once mustard cracks, add curry leaves and saute for a minute. Add small onions and green chillies now & fry it well for 5 minutes.
2. Once the small onions becomes brown here and there, add tomatoes in and fry it till turns mushy and soft.
3. Once tomatoes become soft, add the ground kuzhambu masala paste, red chilli powder and ginger garlic paste. Fry them until the raw smell leaves from the masala for 5 minutes. Then add the tamirnd water along with salt. Mix everything for a minute. Adjust with water if needed.
4. Boil the Kuzhambu in medium flame for 10 to 15 minutes or until the raw smell completely leaves and the curry becomes little thick. Then add the fish pieces in and cook it for 5 more minutes and switch off the flame once the fish pieces are cooked well. Fish cooks faster so switch off the stove accordingly.
Serve with hot steamed rice. Tastes delicious.
Notes:
1. You can use any variety of fish which is apt for gravy to make this Kuzhambu.
2. Small onions works the best for this recipe . Hence I recommend to use small onions instead of big ones.
3. Salt is very important for the perfect fish gravy. So add it accordingly.
4. Resting time is very important for the fish to take the tamirnd sauce well. Give two hours resting time at least before serving.
6. Refrigerate the leftovers and heat it for a while just before serving.