Chettinad Fish Curry (Meen Kuzhambu)

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I eat nonveg but havent dared to start cooking it myself so obviously this recipe is from Amma. To me, amma makes the best meen kuzhambu and I havent tasted any better than hers. When it comes to chicken I like perimmas recipes the best...Shhh hope amma doesnt hear it ;)

I always held back to click and post nonveg dishes somehow it was not in my comfort zone all these days. But few office collegues and friends had requested to post non veg recipes so am planning to post it occasionally.Finally here sharmis passions has its first non veg recipe :) Fish is mittus fav and as I type this with her on my lap, she saw the pics and now she is asking for fish :)

Chettinad Fish Curry Recipe

Ingredients:

• Fish - 5 to 6 pieces(I used Vanjaram fish variety)
• Tamarind - lemon sized
• Turmeric powder - a generous pinch
• Coriander leaves - 1 tsp
• Salt- to taste

To Temper :

• Oil - 1.5 tbsp
• Vadagam(the one used for tempering) / Vendhayam - 1 tsp
• Mustard seeds - 1/2 tsp
• Small Onion - 10
• Garlic - 5 pearls
• Tomato - 1
• Curry leaves - few

To grind:

• Coconut - 1/4 cup
• Fennel seeds - 1 tsp
• Chilli powder - 1.5 tsp
• Coriander powder - 1.5 tsp

To saute and grind:

• Oil - 1/2 tsp
• Tomato - 1
  chopped roughly
• Big Onion - 1 chopped roughly

Method:

1. Make ready all the ingredients under to grind(coconut, fennel seeds , chilli powder, coriander powder) in a mixer. Heat 1/2 tsp of oil in a kadai - add onion , saute till slightly browned then add tomatoes saute until raw smell leaves and becomes mushy. Add sauted onion, tomato to the ingredients in the mixer , sprinkle little water and grind it to a fine paste.


2.Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves. Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness) , required salt and allow it to boil for 15-20mins.

3.When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well. The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with coriander leaves and switch off.

Give resting time for atleast an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after that :)

My Notes:

• Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
• You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader.