Of Flavours & Tastes…

Meen Kulambu ~ Fish Curry in it’s Chettinadu Way !

Chettinadu recipes are widely admired for it’s special flavors and rich gravy.When it comes to cooking,this is again been applauded for it’s simple and easy methods.Here is a thick and spicy fish curry prepared in Chettinad style.Cooked in tomato-tamarind base,this delicious fish curry tastes even better after hours of preparation.Do try…


To marinate

500 gm fish,sliced
1 tsp salt
1/2 tsp turmeric powder

For the Kulambu / Curry

1 medium size onion,chopped finely
4 garlic cloves,crushed
1 green chilly,sliced (even two can be.according to your tolerence level)
1/4 cup chopped tomatoes
1/4 tsp turmeric powder
2 tsp chilly powder (Kashmiri will be fine)
1 tsp coriander powder
1-2 tsp cumin powder
1 tsp black pepper-cumin powder *
1.5 cup pureed tomato
1 tsp tamarind paste
2 tsp minced fresh ginger
handful of coriander leaves,chopped
1.5 cups warm water

*This is a special spice powder used in chettinad recipes to enhance the flavor.To prepare,combine equal portions of both and grind to a fine powder.

To temper

oil,as required
handful of curry leaves
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp urad dal


Marinate the fish with salt and turmeric for at least 30 minutes.Heat oil in a curry pot and splutter all the tempering ingredients in medium heat.Be careful not to burn them.Add the chopped onion,crushed garlic,sliced chilly and chopped tomato to this and roast for a few minutes till it start releasing a nice aroma.Now add the turmeric powder and mix well.Slowly add all the spice powders to this along with salt and roast till the raw smell disappears.Blend the tomato puree at this stage along with minced ginger and tamarind paste.Mix vigorously for 2 minutes.Pour in the warm water and bring to a boil.Drop the fish slices and rotate the curry pot using handle.Likewise you can spoon the sauce carefully over the fish slices.Cook covered in medium heat for 7-8 minutes till the fish is tender and the gravy is thick.Switch off the stove and let the curry remain in the pot for sometime in room temperature.This process can bring out the real flavors.Serve with rice.

*Recipe Source – Alamelu Vairavan’s Chettinad Kitchen 


18 comments on “Meen Kulambu ~ Fish Curry in it’s Chettinadu Way !

  1. anilkurup
    March 20, 2012

    Reminds me to drool again thiking of the wonderful chettinad fish curry I had many times over while visiting Karaikudi.


  2. Wow!,Spicy good aromatic Fish Curry Dear.Luv it with all spices!


  3. faseela
    March 20, 2012

    spicy n lovely fish curry desr….


  4. Roshan
    March 20, 2012

    superb fish curry there……….my mouth is watering……


  5. Ganga Sreekanth
    March 20, 2012

    Looks totally yummy!


  6. Vimitha Anand
    March 20, 2012

    Can you make me a bowl of that with some rice… I would love to have it anytime


  7. Suja Manoj
    March 20, 2012

    Makes me drool,superb recipe..love chettinadu flavors and will try this weekend.


  8. Bikramjit
    March 20, 2012

    yummmy , I am not a fan of fish but the curry looks deliscious



  9. Krithi's Kitchen
    March 20, 2012

    Just drooling… want some hot steamed rice now :((
    Serve It – Stir Fried


  10. Achu's Amma's Kitchen
    March 20, 2012

    healthy and super fish curry…..


  11. maha
    March 20, 2012

    wat a hot n spicy fish gravy.perfectly done..


  12. Jyothi
    March 21, 2012

    I am going to try this soon. Its quite similar, yet different from the normal curry we make at home. 🙂


  13. JishasKitchen
    March 22, 2012

    meen kulambu adipoli…looks so tempting and perfect…:)


  14. Namitha
    March 22, 2012

    I love Chettinadu preparations, mostly for the flavors in it 🙂 This looks wonderful !


  15. Chandrani
    March 23, 2012

    Fish curry looks spicy and yummy.
    I have left an award for you. Please collect it at my blog.


    Cuisine Delights


  16. Priya dharshini
    March 24, 2012

    Wow..luks so tempting.I have seen the book in stores..I should give a try atleast this recipe.


  17. Sayantani
    March 24, 2012

    I can survive on this and this only. looks wonderful.


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This entry was posted on March 20, 2012 by in Alameluvairavan, Chettinad recipes, Fish, Non-veg curries, Tamil Cuisine.


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