Chettinad Fish Kuzhambu

1. 1

   Step 1

   • a.Prepare Tamarind and Fish
   • b.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.
   • c.Clean the fish steaks, pat them dry, and marinate with a pinch of salt and a pinch of turmeric powder. Set aside.
2. 2

   Step 2

   • a.Roast Spices for Masala
   • b.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.
   • c.Roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Do not let them burn.
   • d.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

   Step 3

   • a.Grind the Masala Paste
   • b.Transfer the cooled roasted spices to a blender or mixie jar.
   • c.Add 10 whole shallots, garlic cloves, and ginger to the jar.
   • d.Add a few tablespoons of water and grind to a very smooth, fine paste. Set aside.
4. 4

   Step 4

   • a.Prepare the Kuzhambu Base
   • b.Heat the sesame oil in a heavy-bottomed pan or a traditional clay pot (earthenware pot) over medium heat.
   • c.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.
   • d.Add the 10 finely chopped shallots and sauté for 3-4 minutes until they become soft and translucent.
   • e.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and well-cooked.
5. 5

   Step 5

   • a.Cook the Gravy
   • b.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.
   • c.Stir in the remaining turmeric powder.
   • d.Pour in the prepared tamarind water and 1 additional cup of water. Add salt and mix everything well.
   • e.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

   Step 6

   • a.Add Fish and Finish
   • b.Gently slide the marinated fish steaks into the simmering kuzhambu, ensuring each piece is submerged in the gravy.
   • c.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.
   • d.Turn off the heat and garnish with freshly chopped coriander leaves.
   • e.Let the kuzhambu rest for at least 20 minutes before serving. This allows the fish to absorb the flavors of the gravy.

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