Chettinad Meen Kuzhambu
A fiery tamarind-based fish curry from the Chettinad region, simmered with freshly ground spices until the gravy clings to the fish.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Clay pot or kadai
- •Stone grinder
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 260 kcal
Instructions
- 1
Toast coriander seeds, fenugreek, and dried chillies in a dry pan. Grind them with a little water into a fine paste.
- 2
Heat gingelly oil in a clay pot or kadai (deep pan). Add mustard seeds and curry leaves until they crackle.
- 3
Add shallots and fry until see-through. Add chopped tomato and cook until soft.
- 4
Stir in the ground spice paste and turmeric. Cook until the oil separates.
- 5
Squeeze the juice from the soaked tamarind pulp. Pour the juice into the pot along with salt.
- 6
Bring the mixture to a boil. Simmer gently for 10 minutes until the raw smell disappears.
- 7
Gently slide in the fish steaks. Simmer on low heat for 12-15 minutes without stirring hard.
- 8
Take the pot off the heat. Let the curry rest for a few minutes before serving so flavours settle.
Chef's tips
Meen kuzhambu (fish curry) tastes even better after a few hours as the flavours deepen. Use a clay pot if possible for the traditional taste.
Ingredient substitutions
- seer fish → kingfish or pomfret
Storage
Refrigerate for up to 2 days; flavour improves overnight.
Reheating
Reheat gently on the stovetop over low heat to avoid overcooking the fish.
Common mistakes to avoid
- •Stirring the curry too vigorously after adding fish, which breaks the delicate pieces
- •Not simmering the tamarind long enough, leaving an unpleasant raw sour taste
Serving suggestions
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