Chettinad fish kuzhambu, Chettinad meen kuzhambu

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. I learnt this kuzhambu variety from a friend of mine which I loved a lot hence wished to share the same in my blog so tried making it at home and it turned out so good. Yes the speciality about this kuzhambu is that it has very little tamarind and adding sambar powder to the recipe makes all the difference. Okay lets talk about the fish. This kuzhambu can be prepared with any fish type like king fish, red snapper, tilapia, jilabi, anchovies or mathi fish, but I used tilapia frozen fillet which I chopped into big chunks and added in the gravy. For this recipe you can garlic pods or chopped garlic too for enhanced flavors. So lets get to the making!

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Chettinad fish kuzhambu, Chettinad meen kuzhambu

2018-11-20 15:07:38

Serves 3

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. Fish – 4 pieces (tilapia)
2. Onion – 1 (small)
3. Tomato – 1 (big size)
4. Tamarind – gooseberry size
5. Turmeric powder – ¼ tsp
6. Red chilli powder – 1 tsp
7. Sambar powder – 1 tbsp
8. Coriander powder – 1 tsp
9. Salt – to taste
10. Mustard seeds – 1 tsp
11. Cumin seeds – ¼ tsp
12. Fenugreek seeds – ¼ tsp
13. Curry leaves – a spring
14. Hing – ¼ tsp
15. Sesame oil– 3 tbsp

Instructions

In a blender add chopped tomatoes. Grind it into coarse paste. Keep it aside.
In a bowl soak add tamarind in ½ cup Water. After 30 minutes extract the juice and keep it aside. We want the tamarind juice thick not thin. So don’t add much water.
Slice onions thin, wash and keep the fish slices ready. Keep it aside.
Heat oil in a pan add cumin seeds, when it crackles, mustard seeds and fenugreek seeds when it splutters add onions, curry leaves and hing. Saute well.
Now add ground tomato, turmeric powder, red chilli powder, coriander powder, sambar powder and salt. Mix well until raw flavors of masala goes.
When the raw smell has gone and 1 ½ cup water and allow the mixture to boil well. When the mixture is boiling well add tamarind juice and mix well. Allow the mixture to boil for a minute then add fish slice. Allow the mixture to boil for 8 to 10 minutes or until the fish is cooked. After 10 minutes you will notice the gravy little reduced and oil seperating in the sides of the pan/ kadai putt off the flame and serve it hot.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make chettinad fish kuzhambu with step by step images

In a blender add chopped tomatoes. Grind it into coarse paste.
In a bowl soak add tamarind in ½ cup Water. After 30 minutes extract the juice and keep it aside. We want the tamarind juice thick not thin. So don’t add much water. Slice onions thin, clean and keep the fish slices ready. Keep it aside.
Heat oil in a pan add cumin seeds, when it crackles, mustard seeds and fenugreek seeds when it splutters add onions, curry leaves and hing. Saute well.
Now add ground tomato, turmeric powder, red chilli powder, coriander powder, sambar powder and salt. Mix well until raw flavors of masala goes.
When the raw smell has gone and 1 ½ cup water and allow the mixture to boil well.
When the mixture is boiling well add tamarind juice and mix well. Allow the mixture to boil for a minute then add fish slice. do not stir the mixture as it can break the fish pieces, so check for salt before adding fish pieces.
Allow the mixture to boil for 8 to 10 minutes or until the fish is cooked. After 10 minutes you will notice the gravy little reduced and oil seperating in the sides of the pan/ kadai putt off the flame and serve it hot.