A fiery and tangy fish curry from the Chettinad region of Tamil Nadu. Firm fish steaks are simmered in a flavorful gravy made with freshly roasted spices, tamarind, and coconut.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(Serving includes 1 cup of kuzhambu and approximately 125g of fish.)
412cal
32gprotein
38gcarbs
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks)
30 g Tamarind (Seedless, about a lemon-sized ball)
3 tbsp Sesame Oil (Preferably Indian sesame oil (nalla ennai))
6 pcs Dry Red Chilies (Adjust to your spice preference)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
0.5 tsp Fenugreek Seeds (Divided into two 0.25 tsp portions)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and healthy South Indian stir-fry where tender green beans are cooked with aromatic spices and finished with fresh grated coconut. This classic side dish comes together in under 30 minutes and pairs perfectly with rice and sambar.
About Chettinad Fish Kuzhambu, Steamed Basmati Rice and Beans Poriyal
Tangy, aromatic Chettinad fish curry with fiber-rich beans and rice – protein-packed and perfectly spiced!
This chettinad dish is perfect for lunch or dinner. With 840.0899999999999 calories and 40.3g of protein per serving, it's a nutritious choice for your meal plan.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Tamarind and Fish
Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids. Set the tamarind water aside.
Clean the fish steaks, pat them dry, and marinate with a pinch of salt and a pinch of turmeric powder. Set aside.
2
Roast Spices for Masala
In a dry pan over low heat, add the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and 0.25 tsp of the fenugreek seeds.
Roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Do not let them burn.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown. Remove from heat and let the mixture cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a blender or mixie jar.
Add 10 whole shallots, garlic cloves, and ginger to the jar.
Add a few tablespoons of water and grind to a very smooth, fine paste. Set aside.
4
Prepare the Kuzhambu Base
Heat the sesame oil in a heavy-bottomed pan or a traditional clay pot (earthenware pot) over medium heat.
Add the mustard seeds. Once they start to splutter, add the remaining 0.25 tsp of fenugreek seeds and the curry leaves. Sauté for 30 seconds until fragrant.
Add the 10 finely chopped shallots and sauté for 3-4 minutes until they become soft and translucent.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and well-cooked.
5
Cook the Gravy
Add the ground masala paste to the pan. Sauté on medium-low heat for 5-7 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
Stir in the remaining turmeric powder.
Pour in the prepared tamarind water and 1 additional cup of water. Add salt and mix everything well.
Bring the kuzhambu to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for all the flavors to meld together.
6
Add Fish and Finish
Gently slide the marinated fish steaks into the simmering kuzhambu, ensuring each piece is submerged in the gravy.
Cook on low heat for 5-7 minutes, or just until the fish is cooked through and flakes easily. Avoid vigorous stirring to prevent the fish from breaking apart.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the kuzhambu rest for at least 20 minutes before serving. This allows the fish to absorb the flavors of the gravy.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
