Authentic Tamil Nadu Chettinad Meen Kuzhambu with Warm Steamed Ponni Rice
Tangy and fiery Chettinad fish curry simmered in a rich tamarind and shallot gravy. Best enjoyed over a steaming bed of fragrant Ponni rice.
50min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Heat sesame oil in a earthenware pot or heavy-bottomed pan over medium heat.
2
Add mustard seeds and fenugreek seeds, letting them splutter.
3
Add peeled shallots and curry leaves, sautéing until onions turn translucent.
4
Add chopped tomatoes and cook until they soften and oil separates from the mix.
5
Pour in the extracted tamarind juice along with Chettinad fish masala powder, red chilli powder, turmeric powder, and salt.
6
Bring the gravy to a rolling boil and let it simmer for 10 minutes until the raw tamarind smell disappears.
7
Gently slide in the fish pieces, reduce the heat, and simmer for another 5 to 7 minutes until the fish is cooked through.
8
Garnish with fresh coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g firm white fish fillets, cleaned and cut into pieces
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
15 small shallots, peeled and left whole
2 sprigs fresh curry leaves
2 tomatoes, finely chopped
Lemon-sized ball of tamarind, soaked and extracted into 1 cup juice
2 tbsp Chettinad fish masala powder
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.