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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.
For 4 servings
Prepare Tamarind and Fish
Roast Spices for Masala
Grind the Masala Paste
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.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 413.61 calories per serving with 31.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Kuzhambu Base
Cook the Gravy
Add Fish and Finish
Replace the fish with vegetables like drumsticks, brinjal (eggplant), and whole garlic pods. Add them after sautéing the masala and cook until tender before adding the tamarind water.
This kuzhambu base works wonderfully with prawns or squid. Adjust the cooking time accordingly as they cook much faster than fish steaks.
For a richer, milder gravy, you can add 1/4 cup of thin coconut milk at the very end. Gently heat through but do not bring to a boil after adding it.
The fish provides a significant amount of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Spices like turmeric (containing curcumin), ginger, and black pepper have powerful anti-inflammatory compounds that can help combat chronic inflammation in the body.
Ingredients such as fennel seeds, cumin, coriander, and ginger are well-known in traditional medicine for their digestive properties, helping to prevent bloating and indigestion.
Fish is a high-quality, lean protein source essential for building and repairing tissues, muscle growth, and overall body function.
One serving of Chettinad Fish Kuzhambu contains approximately 380-450 calories, depending on the type of fish and the amount of oil used.
Yes, it is a healthy dish. It's rich in high-quality protein and omega-3 fatty acids from the fish. The spices used, like turmeric, ginger, and pepper, have anti-inflammatory and digestive benefits.
It pairs perfectly with hot steamed rice. It also goes well with South Indian tiffin items like idli, dosa, and idiyappam (string hoppers).
Absolutely. While Kingfish (Vanjaram) is traditional, you can use other firm-fleshed fish like Seer Fish, Pomfret, or even Mackerel. Adjust cooking time based on the thickness of the fish.
You can store the kuzhambu in an airtight container in the refrigerator for up to 2 days. The flavor often improves on the second day.
Yes, you can omit the coconut. The gravy will be thinner and have a more pronounced spicy and tangy flavor, which is also a common variation in some households.
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