Thursday 30 January 2020

Chettinadu Meen Kuzhambu Recipe/Chettinadu Fish Gravy/Thengai Paarai Meen Kuzhambu/Chettinad Meen Kuzhambu wtih step by step photos

Chettinad Meen Kuzhambu is an authentic and traditional fish gravy from South Indian region of Chettinad in Tamil Nadu. The Chettinadu Cuisine is usually made with fresh ground masala and is spicy, tangy and succulent. This extremely flavourful gravy is served with plain streamed rice or they also taste extraordinary with Idlis and dosas. It can be made with any fish of your choice, but today I made it with Thengai Paarai and so I am sharing the same with you all. Do try out this Chettinad Meen Kuzhambu and post your comments here. Meanwhile do check out other interesting MeenKuzhambu varieties here and other delectable Non-VegetarianBiryanis/Pulavs/Varuval varieties here.

Here’s how to make Chettinad Meen Kuzhambu with step by step photos…


For Grinding
Shallots/Sambar Vengayam
200 gms
6 cloves
Chilli Powder
2 ½ tbsp.
Coriander Powder
3 tbsp
Turmeric Powder
1 tsp
Coconut -grated
½ cup
Black Pepper
1 ½ tsp
1 ½ tsp
Curry Leaves/Karuvepillai
1 big lemon size ball
Nallaennai/Gingelly Oil
2 tbsp

For the Gravy
Fish [Thengai Paarai/Silver Trevally]/Any Fish
750 gms
Gingelly Oil/Nallaennai
4 tbsp
Mustard/Kadugu or Thallippu Vadagam
1 tsp
Red Chillies
Vendhayam/Fenugreek Seeds
½ tsp
Shallots/Sambar Vengayam
50 gm
One small piece[finely chopped]
Curry Leaves/Karuvepillai
As needed
Cilantro/Coriander leaves
3-4 tbsp finely chopped
Preparation Time: 10-12 minutes               Recipe Cuisine: Chettinad, Tamil Nadu
Cooking Time: 25-30 minutes                     Recipe Category: Lunch, Non-Veg Gravies
Serves: 6-7
Author: Priya Anandakumar

Clean and wash the fish thoroughly with water and drain it. Add sea salt to the fish, mix well and wash it off. Finally add 1/2 tsp of turmeric powder, mix well and wash it one more time and keep it aside. 

To make ground paste

Heat 2 tbsp of oil in a kadai/Chatti, add shallots/sambar vengayam, garlic and saute well until they turn translucent.

Now add tomatoes and saute well until they turn mushy.

Add red chilli powder, coriander powder and saute for the raw smell to vanish.

Add cumin seeds/jeeragam, black pepper, salt and saute well for another minute.

Now added  coconut pieces and give a very good stir.

Add tamarind, handful of curry leaves/karuvepilai, 1/4 cup water and  mix everything really well. Now switch off the stove.

Let the mixture cool down, add everything to a mixer and grind it to fine paste by adding little water.

Transfer the ground paste to a bowl and keep it aside.

To Make Fish Gravy

Heat 3 tbsp of oil/nallaennai to the kadai/chatti, splutter mustard seeds or replace it with thallippu vadagam. Then add dry red chillies, fenugreek seeds, curry leaves and fry for few seconds.

Add shallots/sambar vengayam, garlic, ginger and saute well until they turn translucent.

Now add the ground masala paste, salt , little water and mix thoroughly.

Add 2 tbsp of chopped cilantro/coriander leaves to the gravy.

Add the cleaned and washed fish to the gravy and let it boil for another 5-8 minutes for the fish to cook.

Finally add 1 tbsp of nallaennai/gingelly oil, finely chopped coriander leaves and switch off the stove.

Adjust the amount of spice level and salt level according to your taste.
Thank you all for visiting my space, please come back again for more and more delectable and tasty Non-Vegetarian Varieties from my kitchen.

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Have a great day and enjoy.
Until then I am signing off…

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Priya Anandakumar