Fish Curry Recipe | Chettinad Fish Curry Recipe | Chettinad Meen Kulambu Recipe

Chettinad Fish Gravy is an authentic and flavorful curry from the Chettinad cuisine in South India. It is prepared by freshly ground spices, which give it an excellent aroma and rich taste. This fish curry is based on Chettinad spice masala and coconut milk, and it pairs well with rice, Idli/Dosa, or Chapati. The flavors of this dish are so robust that it tastes even better on the second day.

The Chettinad region of Tamil Nadu is known for its unique style of cooking that is synonymous with spices, meats, and robust flavors in the curries. Fennel seeds, red chilies, and peppercorns are the main ingredients used in Chettinad recipes that add aroma and heat to the dishes. This fish curry is no exception and is prepared using viral meen and sankara meen kulambu with hot rice. The tamarind used in this recipe should be adjusted based on the sour level, and the strength of the tamarind should also be checked before use.

To prepare the fish, it is important to wash the pieces thoroughly under running tap water, remove all the scales properly with the back (blunt side) of the knife, drain the water completely, and apply a little turmeric and natural sea rock salt. This is sort of half marination, and it need not be washed again. The fish is then added to the curry when it is almost done to prevent overcooking and breaking into pieces.

This dish is not only delicious, but it is also versatile and can be paired with Idli and Dosa. If you prefer a thicker fish curry, you can add a little extra coconut milk. And, if you have any leftovers, it tastes heavenly the next day with palya sadham (leftover rice with water).

In conclusion, Chettinad Fish Gravy is a must-try for anyone who loves South Indian cuisine. The freshly ground spices and coconut milk make it a rich and flavorful dish that pairs well with various foods. So, why not give this recipe a try and indulge in the taste of the Chettinad region?

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Fish Curry Recipe | Chettinad Fish Curry Recipe | Chettinad Meen Kulambu Recipe

Author: Gomathi Cuisine: South Indian Courses: Lunch, Non Vegetarian, Side Dish Recipe Keys: Spicy

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Total Time 55 mins

Servings: 7

Best Season: Suitable throughout the year

Ingredients

Servings

To Prepare Kulambu Fresh Masala paste

• 1 teaspoon Oil
• 3 tablespoons Coriander seeds
• 1 teaspoon Black pepper
• ¹⁄₂ tablespoon Cumin seeds (Jeera)
• Few Curry leaves
• 5 Small Onion (1/4 Cup Roughly chopped)
• 5 Dry Red chilies

To Temper

• 3 tablespoons Oil (I used sesame oil)
• 1 tablespoon Thalippu vadagam/vengaya vadagam (Optional)
• ¹⁄₂ teaspoon Mustard seeds
• ¹⁄₄ teaspoon Fenugreek seeds
• Few Curry Leaves
• 2 Dry red chilies

To Prepare the kulambu

• 1.5 tablespoon Tamarind (Big lemon size)
• 35 small onion / shallots (1.5 cup chopped onion)
• 7 Garlic Cloves (1/4 Cup roughly chopped)
• 2 Green chilies
• ¹⁄₂ Raw mango (4-5 pieces)
• ³⁄₄ tablespoons Ginger garlic paste
• 1 Tomato (1 Cup Roughly chopped)
• ¹⁄₈ teaspoon Turmeric powder
• ¹⁄₂ tablespoon Natural sea rock salt (Kallu Uppu)
• ¹⁄₂₁ cup Thick coconut milk (Optional)

Instructions

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1. Heat oil in a shallow frying pan or kadai.

   

2. Add the items under " To prepare fresh masala paste"

   

3. Roast them until you get nice aroma. Remove from the pan and let them cool.

   

4. Grind the roasted spices into powder in a blender then Add some water and grind it to a paste.

   

5. Fresh Fish masala is ready.

   

6. Heat a big deep pan. Add gingelly oil.

   

7. Add the items under temper.

   

8. Add small onions, garlic and Green chilies, sauté the onion until turns transparent.

   

9. Then add Ginger garlic paste sauté until raw smell goes off.

   

10. Now add chopped tomato with required salt, Sauté it until Tomatoes turn soft & mushy.

    

11. Add turmeric powder ,then add grounded fresh masala paste sauté it in medium flame about 2-3 Minutes.

    

12. Then add tamarind extract with required water. Let it boil for five minutes till raw flavor of tamarind goes off.

    

13. After ten minutes the gravy is cooked well and the entire raw flavor of tamarind is gone. See the oil floating on top then add fish.

    

14. Along with add coconut milk & raw mango pieces .Do not mix with ladle or spatula.

    

15. Keep in low- medium flame .Cooking time for any kind of fish is very less. Less than five mins for most of the fish varieties.

    

16. After 3 to 5 minutes open and check. The color of the flesh will turn white. This means it is cooked. Switch off and leave undisturbed for 1-2 hors.

    

17. Serve with hot steamed rice, idli & Dosa.

    

Note

• Do not overcook fish as the pieces will break.
•  Adjust the tamarind quantity based on the type of tamarind you get.
• Tastes great the next day.
• Coconut milk is optional .adding coconut milk gives unique flavor.

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