CHENNAI FISH KUZHAMBU / VIRAL MEEN CURRY

Hi All,

CHENNAI STYLE VIRAL/ BUTTERFISH CURRY! I love Chennai style fish curry..Chennai fish kuzhambu will be very colourful, tangy and very spicy. There are many versions in Chennai fish curry and this is one among them, I like this version as it is limited tangy and little thick.

Try my other fish curry recipes too,

1) Traditional fish kuzhambu.

2) Andhra chepala pulusu.

3) Kerala meen kuzhambu.

4) Roasted spices fish curry.

5) Chettinad meen kuzhambu

Happy to share the Chennai fish kuzhambu recipe wit you too,

COOKING TIME : 45 mins.

SERVINGS : 5 members. 

INGREDIENTS :

Fish – 1/2 kg ( I used Viral fish).

Small/ pearl onions – 1 cup.

Big onion – 1 cup.

Garlic – 10 pods.

Salt- as per taste.

Chilli powder- 3 tsp.

Turmeric powder- 1/4 tsp.

Coriander powder- 2 tsp.

Tamarind- gooseberry size.

Green chillies- 2 nos.

Mustard- 1/2 tsp.

Fenugreek- 1/2 tsp.

Curry leaves- a sprig.

Tomatoes- 2 no( medium sized).

Jaggery- 1 tsp.

Coconut milk- 1/8 cup ( optional).

Gingelly oil- 5 tsp.

FOR GARNISHING:

Gingelly oil- 1 tsp.

Chilli powder-1 tsp.

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PREPARATION:

1. Chop pearl onions,garlic, green chillies to small pieces.
   
2. Grind big onions to fine paste and keep aside.
   
   
3. Grind tomatoes to puree and keep it aside.
   
4. Heat oil in a wide kadai, add mustard and when mustard starts spluttering add fenugreek and saute for a minute.
   
5. Add chopped onions,garlic, green chillies,curry leaves and saute till onions turns translucent.
   
6. Add onion paste, spice powders (chilli powder, turmeric powder, coriander powder) and saute till raw smell leaves.
   
   
7. Add tomato puree and saute till oil separates.
   
   
8. Now add tamarind water and boil till raw smell of tamarind disappears.
   
   
9. Add in 1 cup water, salt, jaggery and boil till the gravy thickens to required consistency.
   
   
10. Add fish pieces, bring the flame to medium and boil for 5 minutes.
    
11. If adding coconut milk, add at final stage and boil for one minute and remove from flame.
    
12. Finally heat 1 tsp oil in a small kadai and when oil reaches hot, switch off the flame and add chilli powder.Fry once and add the chilli powder along with oil to fish gravy and mix.
    
    
13. Serve hot with rice, idli, dosa and aapam too.
    
    
    NOTES:

1. Marinate fish with 1 tsp of lemon juice, salt, turmeric powder, chilli powder for 30 mins and wash once. By this way the smell of fish can be removed.
2. As coconut milk gives thickness to kuzhambu I add it, you can skip it too.
3. Step 12 is optional, but it gives nice aroma and colour to kuzhambu.