Chettinad Fish Kuzhambu

Name: Chettinad Fish Kuzhambu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g fish (firm fish steaks or fillets, cut into medium pieces); 25 g tamarind (soaked in warm water); 2 cup water (for tamarind extract and curry); 2 tbsp sesame oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 6 pcs garlic (cloves); 1 inch ginger (chopped); 10 pcs curry leaves; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 4 pcs dried red chili; 2 tsp coriander seeds; 1 tsp cumin seeds; 0.5 tsp black peppercorns; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt

RATING

4.6/5(95)

TASTE SCORE

8/10

A bold, tangy Tamil Nadu fish curry with roasted spices, tamarind, and a rich onion-tomato base. It has the deep warmth Chettinad cooking is known for and tastes even better after the flavors sit for a while.

PREP

20m

COOK

30m

SERVES

SERVING INCLUDES 1 CUP OF KUZHAMBU AND APPROXIMATELY 125G OF FISH.

394 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the tamarind and prepare the fish.
1.Soak tamarind in 1 cup warm water for 15 minutes.
2.Clean the fish pieces and keep them ready.
3.Squeeze the tamarind well and strain the extract into a bowl.
TIPHandle the fish gently so the pieces stay whole while simmering.
roast · ~3 min
Roast the spices.
1.Heat a small pan over low heat.
2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fennel seeds.
3.Roast until fragrant and slightly darkened, 2 to 3 minutes.
4.Cool the spices for a few minutes.
TIPKeep the heat low so the spices toast evenly and do not turn bitter.
mix · ~2 min
Grind the masala.
Grind the roasted spices with garlic and ginger to a smooth paste, adding a little water if needed.
temper · ~2 min
Make the tempering.
1.Heat sesame oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fenugreek seeds and curry leaves.
4.Stir for a few seconds until fragrant.
saute · ~11 min
Cook the onion and tomato base.
1.Add onion and cook until soft and lightly golden, 5 to 6 minutes.
2.Add tomato and cook until mushy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, and salt.
4.Mix well.
saute · ~4 min
Cook the ground masala.
Add the ground spice paste and cook for 3 to 4 minutes, stirring often, until the raw smell fades and the oil begins to show at the edges.
simmer · ~10 min
Make the kuzhambu gravy.
Pour in the tamarind extract and remaining 1 cup water. Bring to a gentle simmer and cook for 8 to 10 minutes so the gravy thickens slightly and the flavors come together.
simmer · ~8 min
Cook the fish in the gravy.
Slide the fish pieces into the simmering gravy in a single layer. Cover partially and cook gently for 6 to 8 minutes, until the fish is just cooked through and tender.
TIPDo not stir hard after adding the fish; swirl the pan gently instead.
rest · ~10 min
Let the curry rest for 10 minutes.
serve
Serve the Chettinad Fish Kuzhambu hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the whole spices only until aromatic; over-darkening will make the kuzhambu bitter.
2
Cook the onion-tomato base until the tomatoes turn jammy, or the gravy can taste sharp and underdeveloped.
3
After adding the ground masala, wait for oil to show at the edges before pouring in tamarind extract.
4
Add fish only once the gravy has simmered and slightly thickened, so the pieces do not break apart.
5
Swirl the kadai instead of stirring after the fish goes in to keep steaks or fillets intact.
6
Resting the curry for at least 10 minutes deepens the tamarind-spice balance and improves the texture.
7
This kuzhambu often tastes even better the next day; reheat very gently so the fish stays tender.