CHETTINAD FISH CURRY

       Fish Curry/Meen Kuzhambu prepared in Chettinad Region is quite simple with very few ingredients and all the more it can be prepared in a jiffy.  But when it comes to the taste, it is awesome.  The taste of Meen Kuzhambu depends totally on the quality of the fish., the ingredients and the care with which it is made.
       As well re-known Meen Kuzhambu tastes the best, next day. To get similar results cook the curry at least 4-5 hours prior to serving.  The reason is that the flavours from the curry get well infused into the fish, also it gets thicker in consistency the next day.  Simply reheat the Curry and serve it along with Rice, Idli, Dosa, Appam or anything of your preference.
     Also cooking them in earthen pot adds a special note to the dish. Earthen Ware/ Clay pot cooking seems to be all the rage these days. Earthenware pots are relatively inexpensive and beautiful to look at.  I really love them. They seem to be "Down to Earth" kind.  My MIL had a large collection of Earthen wares.  She used to buy them from Cochin, her home town.  They had been in our household for so long, well seasoned out of usage. I had been using them to cook almost all the curries while I was in India.  But unfortunately, I do not have one here.

Cuisine : Chettinad (Tamil Nadu)
Course : Side Dish
Spice Level : Medium
Difficulty : Medium
Serves : 4
Author : SM


Marination - 2-3 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes

INGREDIENTS :

Onion - 1 No.
Green Chillies - 3-4 Nos.
Tamarind -1Big Lime Size.

To Marinate :

Fish -1/2 Kg
Red Chilly Powder-1 Tspn
Turmeric Powder-1/2 Tspn
Lemon Juice-1 Tsp (Optional )
Salt - To Taste

To Saute & Grind :

Shallots -20 Nos.
Garlic-10-12 Pods
Red Chilly powder -1 Tbspn
Coriander powder-2 Tbspn
Tomato-1 No.
Coconut - 2 Tbspn

For Tempering :

Mustard Seeds - 1 Tspn
Fenugreek Seeds - 1/2 Tspn
Fennel Seeds - 1 Tspn
Curry Leaves - 2 Sprigs
Sesame Oil - 2 Tbspns

• Marinate the fish pieces with the ingredients mentioned under 'To Marinate' and leave it aside for 2-3 Hours.
• Soak the Tamarind and Salt in 2 cups of Water. 
• Heat 1 Tbspn of Oil in a pan and Saute, finely chopped Shallots, Garlic until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until raw flavour goes.
• Add Tomatoes & grated Coconut and fry for few minutes until tomatoes break down and cook well.
• Allow the mixture to cool, then grind it into a fine paste.
• Heat oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Curry leaves.
• Saute Onions & Green Chillies until onions turn translucent.
• Add the ground paste to the above and mix well.
• Leave this on a low flame until oil separates from the curry.
• Pour Tamarind extract, Salt and allow it to boil for 5-10 until the raw flavour goes.
• Now add the fish pieces one at a time into the curry.  
• Leave this on a low flame until the fish is cooked.
• Serve hot.

• Any type of fish can be used for the recipe.
• Adjust the spices and tamarind according to your taste preference.
• Do not stir the curry once the fish is cooked, this may tend to break the pieces.
• Can make the same recipe without adding coconut too.