Chettinad meen kuzhambu is an authentic and flavorful fish curry from the Chettinad region of Tamil Nadu. Chettinad fish curry is prepared with freshly ground whole spices, which gives the curry an amazing aroma and rich taste. The flavor of this curry is so robust that it taste even better the next day. This fish curry is perfect to have with piping hot steamed rice, idli, string hoppers or any Indian flatbreads.
Chettinad is a region in the southern part of Tamil Nadu and is synonymous with spices, seafood, meats and robust flavours in the curries. Fennel, cumin, coriander, red chillies and peppercorns are the main ingredients that make up the list of spices adding aroma and heat to the dishes.
This fish curry is based on Chettinad spice masala, tamarind, coconut, onion and tomato.
Meen Kuzhambu aka fish curry is very popular in South India. It is mostly spicy and rich in taste and flavor. Traditionally it is cooked in clay or earthen pot with onions, tomatoes, tamarind and spices based gravy. Cooking the fish in earthern pot is the highlight so try cooking them in earthern pot if it is available to you. It’s a classic dish with intense flavors and is finger licking good.
Chettinad fish kulambu recipe is easy and quick, prepared with simple spices which are easily available in our pantry. Here the spices are dry roasted and freshly grounded which is the beauty of the recipe. It is a rich delicious curry with beautiful flavours from freshly grounded spices.
Chettinad recipes has a unique blend of spices which adds more taste and flavor to the dish making it more delicious, flavorful and amazingly mouthwatering. Moreover it is easy and simple to prepare once you have the ingredients ready.
The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more succulent and flavorful.
So let’s move on the recipe. Please do try this recipe and let me also know how it turned out for you in the comments below. I am sure you will love it as much as we do!
INGREDIENTS FOR MAKING CHETTINAD FISH CURRY
This section explains what all ingredients is used in making the chettinad fish curry how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
FISH – I have used curry cut fish with head. You can use any kind of fish.
OIL – I have used mustard oil. You can use sesame oil or sunflower or vegetable oil.
ONION – The recipe uses regular onion. But I recommend to use shallots (sambar onion/vengayam) if they are available to you. The shallots give a good flavor to this chettinad fish curry recipe
TOMATO – Used the regular tomato. You can also use cherry tomatoes.
TAMARIND – I have used tamarind paste. You can use a small lemon sized tamarind. Soak in water for few minutes, extract the juice by squeezing it and use it.
HERBS – Curry leaves, coriander leaves and green chilli is used in the curry. Lemon juice is used in marination of the fish.
MASALA POWDERS – Tumeric powder and red chilli powder is used.
SPICES – Whole spices are dry roasted and ground into powder which is the Kuzhambu masala. The spices used are fennel, cumin, coriander, black peppercorns, dry kashmiri red chilli, star anise, green cardamom, cinnamon, clove, stone flower(Kal Pasi/dagad phool).
COCONUT – Fresh grated coconut are used. For best result use fresh coconut.
HOW TO MAKE CHETTINAD FISH CURRY
This section shows how to make chettinad fish curry with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CHETTINAD FISH CURRY
Take the cleaned fish in a bowl. Add in the ingredients mentioned in the marination list. Mix well and keep aside while you make the other ingredients ready.
In a pan dry roast all the ingredients mentioned in the roasting and grinding list till a nice aroma comes out of it. Let it cool down and blend it into a fine powder. Your Kuzhambu masala is ready. Keep aside.
Heat oil in a pan. Add in the onions and saute for a minute.
Add in ginger garlic paste and saute until onion turns soft.
Add in tomatoes and saute until it turns soft and mushy.
Add in turmeric powder, red chili powder, salt as per taste and saute for few seconds.
Add in the tamarind paste and ground spice masala. Mix well and saute for a minute.
Add in water as required and bring to boil for about 5 minutes.
Add in the marinated fish pieces and cook on medium heat for 6-8 minutes.
Adjust the gravy consistency as per your requirements. Add in the curry leaves, chopped coriander leaves, slit green chillies, give a quick stir and take off the heat.
Allow the curry to rest for sometime and serve.
NOTES:
1. You can use any variety of fish which is available to you.
2. Sambar onion (small onions) gives the best taste for this recipe. Hence I recommend using sambar onions instead of big ones if available to you.
3. Fish takes less time time to get cooked. Hence, allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
4. Once the curry is cooked, resting time is very important for the fish to take in the flavors well. So let it rest for sometime before serving.
6. Refrigerate the leftovers and heat it for a while just before serving.
RECIPE CARD
Chettinad Fish Curry
Equipment
- Frying pan
- Mixer grinder
- Ladle
Ingredients
For curry:
- 500-600 Grams Fish
- 2 Tablespoon Mustard oil
- 2 Medium Onion chopped
- 1 Tablespoon Ginger garlic paste
- 1 Large Tomato chopped
- 1 Teaspoon Tamarind
- 1 Teaspoon Turmeric
- 2 Teaspoon Red
- 2 Medium Green chilli slit
- 1 Sprig Curry
- ¼ Cup Coriander leaves chopped
For Marination
- ½ Teaspoon Turmeric
- ½ Teaspoon Red
- 1 Teaspoon Lemon
- 3-4 Curry
- ½ Teaspoon Salt
For Roasting And Grinding:
- 3-4 Piece Kashmiri
- 2 Teaspoon Black
- 1 Teaspoon Fennel
- ½ Teaspoon Cumin
- 2 Teaspoon Coriander
- 1 Small Cinnamon stick
- 2 Green Cardamom
- 4 Pieces Cloves
- 1 Small piece Star anise
- 2-3 Pieces Stone flower (Kal Pasi/dagad phool) optional
- 3-4 Curry
- ¼ Cup Grated coconut (4-5 tablespoon
Instructions
Marination:
- Take the cleaned fish in a bowl. Add in the ingredients mentioned in the marination list. Mix well and keep aside while you make the other ingredients ready.Â
Roasting And Grinding:
- In a pan dry roast all the ingredients mentioned in the roasting and grinding list till a nice aroma comes out of it.
- Let it cool down and blend it into a fine powder. Your Kuzhambu masala is ready. Keep aside.
Making The Meen Kuzhambu:
- Heat oil in a pan. Add in the onions and saute for a minute.Â
- Add in ginger garlic paste and saute until onion turns soft.
- Add in tomatoes and saute until it turns soft and mushy.
- Add in turmeric powder, red chili powder, salt as per taste and saute for few seconds.
- Add in the tamarind paste and ground spice masala. Mix well and saute for a minute.
- Add in water as required and bring to boil for about 5 minutes.
- Add in the marinated fish pieces and cook on medium heat for 6-8 minutes.
- Adjust the gravy consistency as per your requirements. Add in the curry leaves, chopped coriander leaves, slit green chillies, give a quick stir and take off the heat.
- Allow the curry to rest for sometime and serve.
Notes
- You can use any variety of fish which is available to you.Â
- Sambar onion (small onions) gives the best taste for this recipe. Hence I recommend using sambar onions instead of big ones if available to you.Â
- Fish takes less time time to get cooked. Hence, allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
- Once the curry is cooked, resting time is very important for the fish to take in the flavors well. So let it rest for sometime before serving.
- Refrigerate the leftovers and heat it for a while just before serving.Â
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Well, if you make this chettinad fish curry recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
