Home Non VegetarianSeafoodFish Chettinad Meen Kulambu

Chettinad Meen Kulambu

Published under: Fish

Firm Fleshed Fish – 500 gms, cut into 1 inch slices
Salt – 1 tsp
Turmeric Powder – 1/2 tsp
Onions – 1 cup, finely chopped
Garlic Cloves – 1/4 cup, quartered
Green Chillies – 2, cut in half
Tomatoes – 1/4 cup, chopped
Red Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 2 tsp
Black Pepper – 1/2 tsp
Cumin Powder – 1/2 tsp
Tomato Sauce – 2 cups
Fresh Ginger – 2 tblsp, minced
Tamarind – 1 tsp
Fresh Coriander Leaves – 1/2 cup, chopped

For the Tempering:
Oil – 3 tblsp
Curry Leaves – 4 to 6
Fenugreek Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1/2 tsp

1. Wash the fish, drain and pat dry.
2. Rub the fish with a pinch of salt and turmeric powder.
3. Set aside.
4. For the tempering, put the oil in a large pan over medium heat.
5. When the oil is hot, add the remaining tempering ingredients.
6. Fry over medium heat, till the dal is golden, for about 30 seconds.
7. Add the onions, garlic, green chillies and tomatoes.
8. Stir-fry for a few minutes.
9. Blend in the remaining turmeric powder and cook for a minute.
10. Add the remaining spices and salt.
11. Stir and cook for a minute.
12. Blend the tomato sauce, ginger and tamarind paste into the mixture.
13. Pour in 2 cups of warm water.
14. Stir well for a few minutes over medium heat.
15. When it comes to a boil, add the fish and spoon the sauce carefully over it.
16. Add coriander leaves.
17. Cook covered over low heat for 5 minutes, till the fish is tender.
18. Remove the pan from the heat.
19. Cover and keep it at room temperature till serving time.
20. Reheat before serving.

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