Chettinad Meen Kuzhambu - Chettinad Agency Spicy Fish Curry

Table of Contents

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Now moving to the recipe,

Everyone likes fish inwards our identify but for about argue or other I don't laid upward it that often. I came upon about manful mortal monarch fish together with a Chettinad fish curry seemed only the correct choice. Chettinad recipes are the best when it comes to chicken, caprine animal or fish dishes. I followed the basic recipe from Solai's True Chettinad Kitchen.

Saute the minced onions till they kickoff to plough brown. Add inwards the masala powders.
Add the tomatoes together with saute till they operate soft together with mushy. Add the tamarind extract together with i to a greater extent than loving cup of water.
Let the mixture come upward to a boil. When the desired consistency is reached add together inwards the fish pieces.
Once the fish pieces are added the gravy mightiness operate a fleck watery again, laid upward about to a greater extent than till desired consistency is reached. Fish the pieces out earlier boiling over again otherwise the fish pieces volition operate rubbery together with dry.

I followed the full general guidelines she has inwards the recipe but followed about methods I learned from my mom. Back domicile for fish curry onion is never made into a smoothen glue (unless it is sauteed together with soil to a masala paste) but normally pounded. I produce non pound the onion instead chop it inwards the nutrient processor.

If y'all prefer the traditional Kongu mode Fish Kuzhambu recipe give that a try.

Chettinad Meen Kuzhambu - Chettinad Style Spicy Fish Curry
Preparation Time:20 minutes
Cooking Time:30 minutes
Ingredients

1. 4 King Fish Steaks - whatsoever other fish tin post away last used (1 1/2 lbs)
2. 1 ruby onion most 3/4 loving cup of minced onions
3. 8 garlic cloves sliced
4. 2 tsp of grate ginger (optional)
5. 6 greenish chilies - slit
6. 2 juicy tomatoes most 1 loving cup of chopped tomatoes
7. 1 tbsp ruby chili pulverization or cayenne pepper
8. 2 tsp of turmeric pulverization
9. 2 tsp of kuzhambu thool or 1 1/2 tsp of coriander pulverization + 1/2 tsp of cumin pulverization
10. tamarind extract from a pocket-sized lime sized ball of tamarind most 1 loving cup of extract
11. roasted together with powdered fennel 3/4 tsp + fenugreek seeds 1/4 tsp
12. tabular array salt to taste
13. seasonings: curry leaves, fennel seeds few, methi seeds few, mustard seeds together with cumin seeds
    
14. 3 tsp of fossil oil

Method

1. Using a nutrient processor mince the onions. It tin post away last made to a glue but takes longer to saute.
2. In a broad mouthed pan add together fossil oil together with when hot add together the seasonings together with when the mustard starts to popular add together the slit greenish chiles, saute for a infinitesimal together with add together the minced onions. Saute till it becomes slightly brown. Do non allow it burn.
3. Add inwards the garlic saute for about other minute.
4. Now add together all the powders- chili, turmeric together with the kuzhambu thool give a expert mix.
5. Add inwards the chopped tomatoes, allow them laid upward till they operate soft together with mushy
6. Add inwards the tamarind extract alongside about other loving cup of H2O together with allow it come upward to a boil. Let it come upward to the desired consistency. Add salt.
7. Add inwards the fish pieces together with allow it last completely submerged. 3-4 minutes of cooking fourth dimension is sufficient to laid upward the pieces. Adding the fish pieces volition brand the gravy a fleck to a greater extent than watery thence if is likewise sparse at this point, fish out the fish pieces, laid them aside together with inwards high flaming operate on cooking till the required consistency is reached.
8. Add the fish pieces dorsum inwards laid upward for a duo to a greater extent than minutes together with plough off the heat. Let it sit down for at to the lowest degree a duo of hours earlier serving. Tastes fifty-fifty amend the 2nd or 3rd day.
   

Serve alongside steamed white rice.

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