AuthorHolisticJBChettinad Meen Kuzhambu is a well known and much loved South Indian curry dish. Hailing from Chettinad it utilizes the local spices and flavors, so it's hot, spicy and delicious.
Begin by cutting the fish into peices. Then clean and wash the fish pieces in cold water and pat dry. Add the fish to a bowl and stir in the turmeric powder. Cover and set aside to marinate. Let the Fish Marinate For 10 Minutes
Heat your oil in a kadai,or heavy wok. When the oil is hot add the fennel seeds, curry leaves, dried red chilis, cumin seeds and mustard seeds. Cook until they splutter, This will be a matter of a few seconds.
Lower the heat and add the chopped shallots and chopped garlic. Saute until the shallots and garlic are translucent and pale. Avoid letting them brown or burn as this adds a bitter taste. Saute Onions and Garlic for 5 minutes
Add the powdered spices to the tamarind water (red chilli powder, coriander powder, cumin powder and fennel powder). Stir until this is smooth and there are no lumps of spice powder. Add this to the kadai and mix well. Allow 5 minutes to cook out the spice tamarind liquid. Cook the Tamarind Spice Liquid for 5 minutes
Add 1.5 cups of water to the kadi and bring to the boil. Once your curry starts to boil, cover the kadai with a lid and lower the heat. All the curry to simmer for 10-15 minutes. Simmer the curry for 10 minutes
Add the marinated fish pieces to the curry. Stir gently and allow to cook for another 10 minutes or until fish pieces are tender. You will notice some of the oils will separate and float on top of gravy. Don't worry, this is what you want to see! Cook the fish for 10 minutes
Turn off the heat. Serve hot with white rice and a salad.
Ingredients
Directions
Begin by cutting the fish into peices. Then clean and wash the fish pieces in cold water and pat dry. Add the fish to a bowl and stir in the turmeric powder. Cover and set aside to marinate. Let the Fish Marinate For 10 Minutes
Heat your oil in a kadai,or heavy wok. When the oil is hot add the fennel seeds, curry leaves, dried red chilis, cumin seeds and mustard seeds. Cook until they splutter, This will be a matter of a few seconds.
Lower the heat and add the chopped shallots and chopped garlic. Saute until the shallots and garlic are translucent and pale. Avoid letting them brown or burn as this adds a bitter taste. Saute Onions and Garlic for 5 minutes
Add the powdered spices to the tamarind water (red chilli powder, coriander powder, cumin powder and fennel powder). Stir until this is smooth and there are no lumps of spice powder. Add this to the kadai and mix well. Allow 5 minutes to cook out the spice tamarind liquid. Cook the Tamarind Spice Liquid for 5 minutes
Add 1.5 cups of water to the kadi and bring to the boil. Once your curry starts to boil, cover the kadai with a lid and lower the heat. All the curry to simmer for 10-15 minutes. Simmer the curry for 10 minutes
Add the marinated fish pieces to the curry. Stir gently and allow to cook for another 10 minutes or until fish pieces are tender. You will notice some of the oils will separate and float on top of gravy. Don't worry, this is what you want to see! Cook the fish for 10 minutes
Turn off the heat. Serve hot with white rice and a salad.