Meen Kuzhambu (flavourful Chettinad Fish Curry)
Meen Kuzhambu is a traditional and flavourful fish curry from the Chettinad region of Tamil Nadu, India. This spicy and tangy curry is a staple in Chettinad cuisine and is best enjoyed with steamed rice.
Ingredients
- 500g fish (preferably kingfish or mackerel)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1/4 cup tamarind pulp
- 1/4 cup coconut milk
- 10-12 curry leaves
- 2 tbsp Chettinad fish curry masala
- 1 tsp turmeric powder
- 2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2-3 dry red chilies
- 2 cups water
Instructions
- Marinate the fish with turmeric powder and salt. Set aside for 15 minutes.
- Heat oil in a pan and add mustard seeds, fenugreek seeds, and dry red chilies. Sauté until the seeds splutter.
- Add chopped onions and curry leaves. Sauté until the onions turn golden brown.
- Add chopped tomatoes and cook until they turn mushy.
- Add Chettinad fish curry masala, red chili powder, and salt. Cook for 2-3 minutes.
- Add tamarind pulp and water. Bring to a boil.
- Gently slide in the marinated fish pieces. Cover and cook for 10-12 minutes.
- Once the fish is cooked, add coconut milk and simmer for 2-3 minutes.
- Meen Kuzhambu is ready to be served hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large pan Sharp knife Cutting board Measuring cups and spoons
Tools
Mixing bowl Serving bowls Spatula
Serving suggestions
Serving Suggestion: Serve Meen Kuzhambu with steamed rice and a side of crispy papad.
Tips & tricks
Tip: Adjust the spiciness of the curry by adding more or less red chili powder according to your preference.
Cost
$15