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Chettinad Meen Kuzhambu
Chettinad Meen Kuzhambu

Before you jump to Chettinad Meen Kuzhambu recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to chettinad meen kuzhambu recipe. To cook chettinad meen kuzhambu you only need 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chettinad Meen Kuzhambu:
  1. Take 4-5 fish fillet
  2. You need 4 tbsp. oil
  3. Use 1 tsp. fennel seeds (saunf)
  4. Use 1 onion, chopped
  5. Take 1 tsp. garlic, chopped
  6. Get 2 tomatoes, chopped
  7. Get 1/2 tsp. turmeric powder
  8. Get 1 tbsp. red chilli powder
  9. You need 1 tbsp. roasted coriander powder
  10. Prepare 2 tbsp. fresh grated coconut
  11. Provide 1/2 tsp. mustard seeds
  12. Prepare 1/2 tsp. cumin seeds
  13. Take pinch fenugreek seeds (methi seeds)
  14. Use 7-8 sambar onion
  15. Take 2-3 green chilies, broken into half
  16. Prepare 1 tsp. tamarind paste mixed with 1 cup water
  17. Take 1 sprig curry leaves
  18. Get 1 tsp. coriander leaves
  19. Get to taste salt
  20. You need 2 fresh red / green chilies, chopped (opt)
Instructions to make Chettinad Meen Kuzhambu:
  1. Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chilli powder for 10-15 minutes.
  2. Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside.
  3. Dry roast the coconut till light golden brown and keep aside.
  4. Heat 1 tbsp. oil and.temper with the fennel seeds. Saute for a few seconds. Add the chopped garlic, followed by the onions. Fry till light brown in colour.
  5. Add 1 chopped tomato and fry till well mashed up.
  6. Add the turmeric powder, red chilli powder and roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside.
  7. Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Saute till it stops crackling. Add the sambar onion and green chilies, Saute till light brown in colour.
  8. Now add the ground paste and continue to saute till the oil separates.
  9. Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on low flame……. till the gravy slightly thickens.
  10. Serve, garnished with coriander leaves and green / red chilies.

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