Meen Kuzhambu (chettinad Fish Curry)

Meen Kuzhambu, also known as Chettinad Fish Curry, is a traditional dish from the Chettinad region of Tamil Nadu, India. This spicy and tangy fish curry is a staple in Chettinad cuisine and is best enjoyed with steamed rice.

Meen Kuzhambu (chettinad Fish Curry)

Ingredients

  • 500g fish (preferably kingfish or mackerel), cleaned and cut into pieces
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1/2 cup tamarind extract
  • 1/4 cup coconut milk
  • 2 tbsp Chettinad fish curry masala
  • 1 tsp turmeric powder
  • 2-3 green chilies, slit
  • 10-12 curry leaves
  • 2 tbsp oil
  • Salt to taste

Instructions

  1. Heat oil in a pan and sauté the chopped onions until they turn golden brown.
  2. Add the chopped tomatoes, green chilies, and curry leaves. Cook until the tomatoes are soft.
  3. Add the Chettinad fish curry masala and turmeric powder. Sauté for a minute.
  4. Pour in the tamarind extract and bring the mixture to a boil.
  5. Add the fish pieces and simmer until the fish is cooked through.
  6. Pour in the coconut milk and simmer for another 5 minutes.
  7. Season with salt and remove from heat.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
10g
Fat
15g

Supplies

Large pan Chopping board Knife Measuring cups and spoons

Tools

Stovetop

Serving suggestions

Serve the Meen Kuzhambu hot with steamed rice for a traditional Chettinad meal.

Tips & tricks

For an extra kick of flavor, you can add a teaspoon of fenugreek seeds while sautéing the onions.

Cost

$15