Chettinad cuisine is known for its unique flavor. It is spicy, flavorful and aromatic. Chettinad Non-vegetarian dishes are very famous. I made this chettinad fish Curry for a special lunch and it was a super hit. I made this Fish Curry along with Nethili Fish Fry. We roast spices and grind them to a special masala. This special masala gives a wonderful aroma to the gravy. Fish curry tastes better the next day. If you have clay pot, try cooking this Chettinad Fish curry / Chettinadu Meen Kulambu in it. Follow Step by Step procedure with Pictures below.

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Fish Curry – Tamilnadu Style

Fish Fry – Chettinad Style

Fish curry without coconut

Nethili Meen Kulambu

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5 from 2 votes

Chettinad Fish Curry

Chettinad Fish Curry is spicy, flavorful and aromatic gravy which taste so wonderful.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Indian

Keyword: chettinad fish curry, meen kulambu, meen kuzhambu

Servings: 4

Calories: 356kcal

Ingredients

250 Grams Fish cut into pieces
12 Shallots
2 Tomatoes
6 Cloves Garlic
1 tsp Red chilli powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
Salt – as required
Tamarind – size of a lemon
2 tsp Fennel
1 tsp Peppercorns
1/2 tsp Fenugreek
1 tsp Mustard seeds
1/4 cup Sesame oil
Curry leaves – few

Instructions

Preparation:

Clean the fish well.
Soak the tamarind in ¼ cup of water.
In a pan, add oil. Add 1 tsp of fennel, peppercorns. Let those splutter.
Add garlic, shallots. Cook till it shallots turns soft.
Now Add tomatoes and cook till mushy
Add grated coconut and switch off the flame.
Cool and grind it to a fine paste adding little water.

Method:

Add Oil. Add mustard seeds and fenugreek. Let those splutter.
Now Add curry leaves.
Add ground masala paste , red chili powder, turmeric powder, coriander powder and salt.
Mix well. cook for 2 mins.
Now add tamarind juice and 1 cup of water.
Let it simmer for 15 mins.
Now add fish pieces and cook for 5 – 7 mins.
Serve with Steamed rice.

Step by Step Procedure with Pictures :

Keep your ingredients Ready!
In a pan, add oil. Add 1 tsp of fennel, peppercorns. Let those splutter.
Now add garlic, shallots. Cook till shallots turns soft.
Add tomatoes and cook till mushy
Now add coconut and switch off the flame.
Add Oil. Add mustard seeds and fenugreek. Let those splutter.
Now add curry leaves.
Add ground masala paste , red chili powder, turmeric powder, coriander powder and salt. Mix well. cook for 2 mins.
Now add tamarind juice and 1 cup of water.
Let it simmer for 15 mins.
Add fish pieces and cook for 5 – 7 mins.
Serve with Steamed rice.