Meen Kuzhambu | Fish Curry | Chettinad Style
Meen or Fish Kuzhambu i s a traditional South Indian dish that tastes so delectable. It can be prepared fast & easily in just 20 minutes..! Here I am sharing my favorite MOM’s style of fish kuzhambu recipe....I love this a lot and tried it several times. It tastes truly divine..! In this recipe, I used a fish called “ Sankara meen “ ( Red Snapper ), but you can use all fish which we used to make gravy type..! Pomfret , shark, anchovies are also ideal. Usually for kuzhambu small fish varieties suit the best..!! A day old meen kuzhambu tastes very good as the curry will absorb all that masala. You’ll love the hot and tangy taste & It makes a good combo with idly, dosa, chapathi and of course rice..!! Check out this delicious mouthwatering recipe & treat your taste buds as it deserves.
Fish - ½ kg
Onion chopped - 1 cup
Tomato chopped - 1 ½ cup
Tamarind - small lemon size
Oil - 3 to 4 tbsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Cumin - ½ tsp
Fenugreek - 1 tsp
Curry leaves - 5 to 6
Garlic - 4 to 5 pods
Turmeric pwd - ¼ tsp
Red chilly pwd - 2 tsp
Pepper pwd - ½ tsp
Coriander pwd - 1 tsp
Fresh cilantro leaves
Salt to taste
Clean and wash the fish in water.
Chop onion and tomato into pieces.
Extract the pulp from the tamarind and keep it aside.
Heat oil in a pan.
Add mustard seeds, urad dal, cumin, fenugreek and wait to splutter.
Add curry leaves and onion.
Fry onion till it turns golden brown color.
Add garlic and saute for a minute.
Add turmeric pwd, red chilly pwd, pepper pwd, coriander pwd and salt.
Fry till it combines & oil separates.
Add tomatoes and saute till it becomes soft.
Add tamarind pulp and 1 or 2 cups of water.
Cover the pan with a lid.
Cook it in medium flame for 5 to 7 mins.
When its done, the masala will be blended with the curry and will be in thick consistency.
Add finely chopped fresh cilantro leaves and mix well.
Finally add Fish to the curry.
Cook for 2 to 3 minutes or till Fish are cooked.
Don’t overcook, as the fish tends to break. ( fish takes very less time to cook, as they’re naturally tender and contain very little connective tissue )
Remove from flame.
Enjoy hot & delicious Fish Curry with white rice & pappad combo..:)