The non-vegetarian boiled curry recipe of Chettinad Fish Kuzhambu is native to the Chettinad region of Tamil Nadu and can be served with both appam and rice. Known for its high protein content, the dish is a great, flavourful dish and is quite easy to make.
To prepare Chettinad Fish Kuzhambu, one firstly needs to grind coriander powder, chilli powder, fennel seeds and coconut and keep it aside. Next, add tomatoes and onion and sauté them until they become brown and mushy and the raw smell leaves the mixture. Now you need to add this mixture to the ingredients of the mixer, add a little water to it, and grind it into a fine paste. Now, you need to soak some tamarind in warm water, extract the pulp and keep it aside. Now take mustard seeds in a pan with heated oil before adding garlic, onion, and curry leaves for 3 minutes.
Next, add tomatoes and sauté them too before adding the ground paste, tamarind pulp, and turmeric powder. Next, around ¼th cup of water and salt needs to be added and the mixture needs to be boiled for 15-20 minutes before adding the fish pieces. Allow it to boil well. Garnish with coriander leaves and take the curry off the gas to allow it to rest for at least an hour. Serve with rice and watch everyone lick their fingers.