Chettinadu Meen Kuzhambu [Chettinad Fish Curry]

Chettinadu Fish Kuzhambu

Prep Time: 5 min
Cook Time: 25 min
Ready In: 30 min

Ingredients:

• Fish - 1/2 kg
• Small Onion - 8-10
• Dried Tamarind - 2-3 pieces
• Turmeric - 1/4 tsp
• Red Chili Powder - 2 tsp
• Jeera Powder - 2 tsp
• Salt - 1 tsp
• Oil - 3 tbsp
• Water - 4 cups

Directions:

1. Soak the tamarind in 2 cups of water for 5 mins. Squeeze to make thick tamarind water. Tamarind paste can be used instead as well. Strain the impurities from the tamarind and put it in a wide vessel which can hold 4 cups of water and the fish. The fish should be cut into pieces of desirable size.
2. Add the onion and the turmeric, red chili powder, jeera powder salt and oil and mix.
3. Heat the mixture and stir occasionally. Add salt and red chili paper to taste. Once the curry starts boiling, add the fish pieces. Do not stir after the fish is added. Fish is fragile and it can break with constant stirring.
4. Let the curry stay on the stove for 10 mins in low-medium flame until the fish is cooked and the curry is of required consistency. The meen kuzhambu is ready to be served!

Adding onion, strained thick tamarind water, turmeric, red chili powder, jeera powder and oil. Boiling the mixture. The fish is ready to be added

From left: Meen kuzhambu with the fish added, After keeping the curry on the stove for 10 mins. Ready to take off the stove.

Meen kuzhambu is ready!

Serving Suggestions:

• Tastes best with rice.