Chettinad fish curry (chettinad meen kuzhambu) recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 66 votes

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INGREDIENTS:

  1. Fish – 1/2 kilo grams
  2. Shallots (Sambar onion ) – 1/4 kilo gram
  3. Curry leaves – 10
  4. Black pepper – 3 teaspoon (tsp.)
  5. Mustard seed – 2 teaspoon (tsp.)
  6. Tamarind – small lemon size
  7. Garlic – 10 cloves
  8. Cumin seed – 3 teaspoon (tsp.)
  9. Fenugreek seeds – 1 teaspoon (tsp.)
  10. Chili powder – 3 teaspoon (tsp.) ( as spicy as needed)
  11. Coriander powder – 6 teaspoon (tsp.)
  12. Tomatoes – 1/4 kilo gram
  13. Oil – 1/4 cup
  14. Coriander leaves – 1/2 cup
  15. Turmeric powder – 1/2 teaspoon (tsp.)
  16. Green chili – 3
  17. Salt – to taste

PREPARATION:

  1. Soak tamarind in 3 cup of water and get the juice.
  2. Remove the skin of the shallot and cut them into pieces.
  3. Cut tomatoes into pieces.
  4. Crush 1/2 of the black pepper into a fine powder.
  5. In a pan heat oil and add  mustard seeds, 1/2 of the non crushed black pepper, cumin seeds, fenugreek seeds, garlic and curry leaves and temper (sauté) them.
  6. Now add the cut onions and cook until it turns light golden brown.
  7. Now add the cut tomatoes and cook until oil separates.
  8. Now add the tamarind juice and bring to boil.
  9. Spit the green chili and add them to the boiling curry.
  10. Now add the chili powder, turmeric powder, coriander powder and cook until raw smell is gone.
  11. Now add the salt for taste and then the fish.
  12. Simmer and Cook until curry reached the right consistency of your preference  and serve.  NOTE: oil will separate and float on top of the curry.

NOTES:

  1. Curry tastes get better the over next days.

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