When it comes to the name chettinad, it is a blend of spices induced in the curry to give more flavor, delicious taste and attractive color. You can prepare this curry with any variety of fish; I have prepared this with Cod / Panna. Let us move on to the recipe…

Chettinad Fish Curry / Chettinad Meen Kulambu

Ingredients:

• Fish – 1 kg
• Onions – 2 nos
• Tomato – 1 no
• Chili powder – 1 ½ tsp
• Coriander power – 3 tsp
• Fennel seeds / Perunjeeragam – 1 ½ tsp
• Turmeric powder – ½ tsp
• Coconut pieces – 200 gms
• Coriander leaves – garnishing
• Mustard seeds – ¼ tsp
• Cumin seeds – ¼ tsp
• Curry leaves – a string
• Cinnamon – 1 “inch stick
• Cardamom – 1 no
• Cloves – 3 nos
• Salt to taste
• Oil – 3 tbsp
• Shallots – 10 nos
• Tamarind – a gooseberry size
• Garlic – 4 cloves

Onions, tomatoes and spices getting cooked

Spices, coconut and spice powder in blender

With fried onions and tomatoes

Marinated fish

Shallos and spices getting tempered

Grounded paste

With grounded paste

Getting cooked

With tamarind extract

With fish

Getting cooked

Chettinad Fish Curry / Chettinad Meen Kulambu

Preparation:

• Clean and chop the fish to desired shapes.
• Marinate the fish pieces, with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 ½ tsp of coriander powder and salt for 20 mins.
• Peel and finely chop the shallots/sambhar onion and keep it aside.
• Peel and roughly chop the onions and tomatoes.
• Prepare the tamarind extract.
• Heat two tsp of oil in a kadai, add in the chopped onions and tomatoes, cinnamon, cloves, cardamom and cook them until they become mushy. Transfer it to a plate and keep it aside.
• Take fennel seeds, leftover chili powder and coriander powder, fried onion tomatoes, coconut pieces in a blender and grind together to a fine paste.
• Heat rest of the oil in the same kadai, add in the mustard seeds, cumin seeds, methi seeds and curry leaves. Wait until they crackle.
• Add in the shallots and garlic, cook until they turn golden brown.
• Pour in the grounded masala and cook them until the raw smell goes off.
• Pour in the tamarind extract, cover with the lid and bring it to boil.
• Add in the marinated fish to the curry, cover and cook until the fish is cooked.
• Remove the lid, keep in medium flame until the oil separates and floats on the top of the curry.
• Garnish with coriander leaves.

Serve hot. I have accompanied this fish curry with Brinjal Lentil Stir-Fry and Plantain Blossom / Vazhaipoo Stir-Fry.