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.
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
- Heat oil in a pan and sauté the chopped onions until they turn golden brown.
- Add the chopped tomatoes, green chilies, and curry leaves. Cook until the tomatoes are soft.
- Add the Chettinad fish curry masala and turmeric powder. Sauté for a minute.
- Pour in the tamarind extract and bring the mixture to a boil.
- Add the fish pieces and simmer until the fish is cooked through.
- Pour in the coconut milk and simmer for another 5 minutes.
- 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