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indian spanish mackerel curry in black bowl
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Chettinad Meen/Fish Kuzhambu

Course: Side Dish
Cuisine: Chettinadu, Indian, Tamil Nadu

Ingredients

Wet paste 1

  • 1 tsp white poppy seeds khus khus
  • 1 tbsp cumin seeds
  • ¾ tbsp fennel seeds
  • ½ cup fresh grated coconut

Wet paste 2

  • 10-12 shallots small onion; peeled
  • 5-6 medium garlic cloves; peeled

Other ingredients:

  • 600 gms Spanish mackerel steaks
  • 40 gms brown tamarind; soaked in warm water
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 6 medium garlic cloves; finely chopped
  • 12-14 shallots; halved
  • 2 tbsp red chilli powder adjust to heat preferences
  • 2 tbsp coriander powder
  • 1 tsp turmeric powder
  • 2-3 sprigs curry leaves
  • 1 medium ripe tomato; chopped
  • 5-6 tbsp vegetable oil
  • Salt to season

Instructions

  • Wash the fish steaks, pat dry and keep aside.
  • Make wet paste 1 by grinding together all the ingredients listed with a little bit of water to get a smooth paste.
  • Make wet paste 2 by grinding together the ingredients to get a smooth paste (add water only if necessary)
  • Extract tamarind water and keep aside.
  • In a kadai or pan, heat the oil and add the fennel seeds. As it begins to crackle, add the fenugreek seeds, garlic and shallots. Then add wet paste 2 and stir well to combine.
  • Next, add the wet paste 1, turmeric, chilli and coriander powder. Stir well to combine all the ingredients together.
  • Add the curry leaves, tomatoes, season with salt and cook on low to medium heat till the oil begins to separate from the masala and it takes on a darker colour.
  • Next add the tamarind water and allow to boil for 2-3 minutes.
  • Add the fish steaks carefully and cook on medium heat till the fish has cooked through. Add more water if necessary.
  • Serve hot.