Chettinad Meen Kuzhambu
Fish 'Curry' Chettinad Style
Submitted By: Taz
Ingredients:
1 lb Skinless Fish* (Machli
/
Meen) - cut into bite sized pieces
2 Tbs Sesame Oil [NOT Toasted] (Til ka Tel
/
El Ennai)
½ tsp Cumin Seed (Jeera
/
Jeeragam)
½ tsp Fennel Seed (Saunf
/
Shombei)
½ tsp Fenugreek Seed (Methi Dhana
/
Vendhyam)
12-20 Fresh Curry Leaves (Kaddi Patta
/
Kriveppilai)
2 tsp Kosher Salt (Namak
/
Uppu)
2 Fresh Green Chiles (Hari Mirch
/
Pachchi Milagai) - split
2 Tbs Tamarind Concentrate (Imli
/
Puli)
2 Tbs Red Chile Powder (Lal Mirchi
/
Mulakupodi)
1 Tbs Coriander Powder (Dhania Podi
/
Kothamalli Thool)
1 tsp Turmeric Powder (Haldi
/
Manjalpodi)
Masala:
2 Tbs Black Peppercorns (Kali Mirch
/
Kurumilagu)
1 Tbs Fennel Seed (Saunf
/
Shombei)
1 ½ tsp Cumin Seed (Jeera
/
Jeeragam)
1 tsp White Poppy Seed (Khus Khus
/
Kasakassa)
½ tsp Black Mustard Seed (Rai
/
Kadugu)
½ lb Small Shallots (Gradana
/
Chinna Venggayam)
10 cloves Fresh Garlic (Leh-sun
/
Poondu)
1 tsp Kosher Salt (Namak
/
Uppu) or to taste
2 Large Roma Tomatoes (Tamatar
/
Thakkali) - rough chopped
3-6 Fresh Curry Leaves (Kaddi Patta
/
Kriveppilai)
½ Cup Shredded Coconut (Nariyal
/
Thengai)
Preparation:
Make the Masala:
- Heat oil in a medium/large skillet over medium heat until shimmering - Once the oil is hot, add the peppercorns, fennel, cumin, poppy seed, and mustard seed - Fry until they crackle (apx 1 minute)
- Add the shallots garlic, and salt - Sauté until tender and begin to color (apx 6-8 minutes)
- Add the tomato and curry leaves - Continue to sauté for 2 minutes - Add the coconut and thoroughly combine - Remove from heat and allow to cool for 10 minutes
- After the spices have cooled, transfer to the work bowl of a blender or small food processor along with 1 Cup water - Purée into a very smooth paste (add up to another Cup of water as necessary to achieve consistency) - Set aside until needed
Make the 'Curry':
- Heat the oil in a large kadahi, wok, or pan until shimmering over medium heat - Once hot, add the cumin seed, fennel seed, fenugreek seed, and curry leaves - Sauté until they crackle (apx 1 minute) - Add the masala paste (from steps 1-4) along with the 2 tsp salt and sauté for 3-4 minutes
- Add the green chiles, tamarind, red chile powder, coriander powder, turmeric powder, and 2 Cups water - Bring to a simmer and reduce heat to low - Allow to simmer until reduced by at least ¼ and thickened (apx 30 minutes)
- Add the fish and continue to simmer until cooked through (apx 5-8 minutes)
- Adjust seasoning with additional salt if necessary* - Transfer to a serving dish and serve hot with steamed rice or as part of a larger meal
NOTE:
The taste just improves over time as the flavors have time to develop - for better flavor, let it sit for
a minimum 2 hours before reheating and serving for truly incredible flavor
* Any type of fish with dense/firm flesh works well for this dish - I recommend salmon, trevally,
swordfish, mackerel, mullet, trout, or even tuna if you want to spend the extra
