Chettinad Fish Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Paneer and Mixed Vegetable Curry, Best Simple Rogan Josh, Easy Tamatar Chaman

Rate This Recipe
5

Ingredients

How to Make Chettinad Fish Kuzhambu

  • Grind the coconut, fennel seeds, chilli powder and 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 sauteed onion, tomato to the ingredients in the mixer, sprinkle little water and grind it to a fine paste.
  • 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 3 mins then add tomatoes saute until raw smell leaves.
  • Then add the ground paste, turmeric powder and tamarind pulp.
  • Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15-20 mins.
  • When oil separates, 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.
  • At this stage garnish with coriander leaves and switch off.
  • Give resting time for at least an hour before you serve.
  • Serve hot with rice.
  • Recipe courtesy: Sharmi's Passions