Chettinad Fish Kuzhambu with Idiyappam

Instructions

1. 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. 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. 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. 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. 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. 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.