Cettinad Style Fish Curry|செட்டிநாடு ஸ்டைல் மீன் குழம்பு|Fish Curry

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Chettinad fish curry (Meen Kuzhambu) is a spicy, tangy South Indian curry featuring a freshly ground masala of roasted spices, coconut (optional), ginger, garlic, onions, tomatoes, and tamarind, creating a rich gravy for firm fish pieces, perfect with rice. Key steps involve marinating fish, dry roasting and grinding spices, sautéing aromatics, cooking the tomato-tamarind base until oil separates, then gently simmering the fish until cooked through, finishing with fresh curry leaves.

Key Ingredients
Fish: Firm white fish like Kingfish, Mackerel, or Sea bass.
Masala Paste: Coriander seeds, cumin seeds, black peppercorns, fennel seeds, dry red chilies, fenugreek seeds, coconut (optional).
Aromatics: Onion, ginger, garlic, green chilies, curry leaves, tomatoes.
Tang: Tamarind pulp/water.
Spices: Turmeric powder, South-Indian curry powder/( red chili powder, coriander powder), salt.

General Method
Marinate Fish: Clean fish pieces and marinate with salt, turmeric, and chili powder.
Prepare Masala: Dry roast whole spices (coriander, cumin, peppercorns, fennel, chilies) until fragrant, cool, and grind with grated coconut.
Sauté Base: In hot oil sauté shallots/onions until golden. Add ginger-garlic paste, tomatoes, and cook until mushy.
Cook Gravy: Add the ground masala paste and fry until oil separates. Stir in turmeric, chili powder, salt, and tamarind water, then add water and simmer.
Cook Fish: Gently add marinated fish and cook on low heat for 5-10 minutes until done, being careful not to break the pieces.
Garnish & Serve: Finish with fresh curry leaves and coriander leaves, then serve hot with rice.

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