Chettinad Meen Kuzhambu (Chettinad Fish Curry)

Ingredients (11)

• firm fish steaks or fillets500 g
• gingelly oil1 tbsp
• shallots1 cup
• garlic0.5 cup
• tomato1
• curry leaves1 sprig
• water550 ml
• red chilli powder1 tbsp
• coriander powder2 tbsp
• tamarind paste2 tsp
• salt1 tsp

Method

1. 1

   Wash the fish thoroughly and pat dry.

2. 2

   In a bowl, mix together the chilli powder, coriander powder, tamarind paste and salt.

3. 3

   Coat the fish evenly with the spice mixture.

4. 4

   Set aside to marinate for 15 minutes.

5. 5

   Heat the gingelly oil in a clay pot (manchatti) or heavy-bottomed kadai over medium heat.

6. 6

   Add the curry leaves and sauté for a few seconds.

7. 7

   Add the chopped shallots and cook until soft and translucent.

8. 8

   Add the chopped garlic and sauté until fragrant.

9. 9

   Stir in the chopped tomato and cook until soft and pulpy.

10. 10

    Pour in 500–600 ml water and bring the mixture to a gentle boil.

11. 11

    Carefully add the marinated fish pieces.

12. 12

    Reduce the heat to low and simmer gently for 10–12 minutes, or until the fish is cooked through.

13. 13

    Occasionally swirl the pan gently instead of stirring with a spoon to avoid breaking the fish.

14. 14

    Taste and adjust the salt if required.

15. 15

    If a thinner gravy is preferred, add a little more hot water and simmer for another 2–3 minutes.