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Chettinad Meen Kuzhambu
Chettinad Meen Kuzhambu

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We hope you got benefit from reading it, now let’s go back to chettinad meen kuzhambu recipe. To make chettinad meen kuzhambu you need 20 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Chettinad Meen Kuzhambu:
  1. Prepare fish fillet
  2. Get oil
  3. Provide fennel seeds (saunf)
  4. Use onion, chopped
  5. You need garlic, chopped
  6. Provide tomatoes, chopped
  7. Prepare turmeric powder
  8. You need red chilli powder
  9. Get roasted coriander powder
  10. You need fresh grated coconut
  11. Provide mustard seeds
  12. Take cumin seeds
  13. Take fenugreek seeds (methi seeds)
  14. Use sambar onion
  15. Get green chilies, broken into half
  16. You need tamarind paste mixed with 1 cup water
  17. You need curry leaves
  18. Prepare coriander leaves
  19. Use salt
  20. Get fresh red / green chilies, chopped (opt)
Steps to make Chettinad Meen Kuzhambu:
  1. Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chilli powder for 10-15 minutes.
  2. Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside.
  3. Dry roast the coconut till light golden brown and keep aside.
  4. Heat 1 tbsp. oil and.temper with the fennel seeds. Saute for a few seconds. Add the chopped garlic, followed by the onions. Fry till light brown in colour.
  5. Add 1 chopped tomato and fry till well mashed up.
  6. Add the turmeric powder, red chilli powder and roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside.
  7. Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Saute till it stops crackling. Add the sambar onion and green chilies, Saute till light brown in colour.
  8. Now add the ground paste and continue to saute till the oil separates.
  9. Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on low flame……. till the gravy slightly thickens.
  10. Serve, garnished with coriander leaves and green / red chilies.

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