✨ Authentic Tamilnadu Chettinad Meen Kuzhambu/fish curry recipe:

Ingredients⬇️

✨For the Chettinad Masala:
4 tablespoon Indian Sesame / gingely Oil
1/2 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black Pepper
2 cups shallots/1 cup big onions
10 cloves garlic
5small pieces of ginger
2 ripe tomatoes, chopped
1/2 cup sliced coconut
1 heaped tablespoon coriander powder
2 tablespoon red chilli powder
1/4 tablespoon turmeric powder
Salt…..

✨For the Curry:
2 Tablespoon Indian Sesame Oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
2 sprigs curry leaves
2 green chillies
1/2 cup of shallots/big onions
1 cup water to soak tamarind
1/2 kg fish steaks
2 sprig coriander leaves
Salt.

✨INSTRUCTIONS:

➡️Heat oil in a heavy pan and add in the cumin seeds, pepper and fennel seeds. Let it splutter. It will foam a little because of the sesame oil. Its fine.
➡️Add in the shallots and the garlic.
Fry till the shallots become tender and starts to change color. About 5-8 minutes.
➡️Add in the chopped tomatoes and fry for a couple of minutes. Add the coriander powder,turmeric powder and the red chilli powder. Add in the shredded coconut and remove from heat. Cool briefly and grind to a very smooth paste. Add upto 1.5 cups of water while grinding. Set aside.

➡️Heat oil in a pan until shimmering. Add in the fenugreek seeds, cumin seeds, fennel seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the chettinad masala paste and coarse salt. Fry for 3-4 minutes on medium flame until raw smell goes.
➡️Add in the tamarind pulp, green chillies and about 1.5 cups water. Let the consistency of the curry be thin.
➡️Cook in low flame for about 10 minutes until the curry becomes thick. Check for seasoning of salt. Add more salt if necessary.
Add in the fish pieces and cook for 5 more minutes.
Switch off the flame and garnish with cilantro/coriander leaves..