🇮🇳 Indian

Meen Kuzhambu Chettinad

Name: Meen Kuzhambu Chettinad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, slit Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Dried Red Chilies; 1 Lemon; 1 tsp Sesame Oil; 2 tbsp Tamarind Paste; 500 g, steaks Fish; 1 tsp Red Chili Powder; 3 tbsp Mustard Oil

🇮🇳 Indian

Chettinad meen kuzhambu, the tamarind fish curry that improves overnight. Coastal cooking logic: the fish leads, the gravy follows. Plate with plain rice — the gravy does the talking.

Prep 15 min Cook 18 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2, slit
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Dried Red Chilies1 tsp
Lemon1
Sesame Oil1 tsp
Tamarind Paste2 tbsp
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil3 tbsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Clean and pat the fish dry; rub with salt, turmeric and lemon and rest 20 minutes.
2
Sear the fish in hot oil, two minutes a side, and remove before it is fully done.
3
Soften the onions, add paste and tomato with the spices, and bhunao till thick and red.
4
Add the liquid, return the fish with the tamarind paste, and let it poach gently till just flaking.
5
Finish with the dried red chilies, fresh coriander and a final drizzle of raw mustard oil if you have it.

Chef's tip

Salt the fish 15 minutes ahead; it firms the flesh for frying.

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Watch how it's made

Video: Chettinad Meen Kulambu Recipe in Tamil | How to Make Fish Curry | CDK 580 | Chef Deena's Kitchen · on YouTube