Chettinad Meen Kuzhambu

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Recipe

Ingredients

300 grams	fresh fish (preferably seer or king fish)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 teaspoon	cumin seeds
1 cup	shallots, finely chopped
2 tablespoons	ginger-garlic paste
2 cups	tamarind extract
2 tablespoons	Chettinad masala powder
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 cup	tomatoes, chopped
2 sprigs	curry leaves
—	salt to taste
1 tablespoon	coriander leaves, chopped

Instructions

1. 1 Clean and cut the fish into medium-sized pieces.
2. 2 Heat oil in a pan and add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter.
3. 3 Add the chopped shallots and sauté until they turn golden brown.
4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and mushy.
6. 6 Add turmeric powder, red chili powder, and Chettinad masala powder. Mix well.
7. 7 Pour in the tamarind extract and bring it to a boil.
8. 8 Add salt to taste and let the mixture simmer for about 10 minutes.
9. 9 Add the fish pieces and curry leaves. Cook on medium heat until the fish is cooked through, about 10-12 minutes.
10. 10 Garnish with chopped coriander leaves before serving.