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Before you jump to Chettinad Meen Kuzhambu recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
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Yogurt is a snack many people neglect. Eating yogurt in place of a wholesome larger lunch is not a good idea. You can not beat yogurt when it comes to a nutritious snack though. It is a protein-rich source of wholesome vitamins and minerals. Easily digestible, yogurt can also help your gastrointestinal system work correctly depending upon the culture used to create it. Try putting in some healthy nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent approach to enjoy a flavorful snack without the need of too much sugar.
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We hope you got benefit from reading it, now let’s go back to chettinad meen kuzhambu recipe. To make chettinad meen kuzhambu you only need 20 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Chettinad Meen Kuzhambu:
- Take 4-5 fish fillet
- Use 4 tbsp. oil
- Get 1 tsp. fennel seeds (saunf)
- Prepare 1 onion, chopped
- Provide 1 tsp. garlic, chopped
- Take 2 tomatoes, chopped
- Provide 1/2 tsp. turmeric powder
- Prepare 1 tbsp. red chilli powder
- Use 1 tbsp. roasted coriander powder
- Prepare 2 tbsp. fresh grated coconut
- Prepare 1/2 tsp. mustard seeds
- Use 1/2 tsp. cumin seeds
- Get pinch fenugreek seeds (methi seeds)
- Take 7-8 sambar onion
- Get 2-3 green chilies, broken into half
- Take 1 tsp. tamarind paste mixed with 1 cup water
- Take 1 sprig curry leaves
- Provide 1 tsp. coriander leaves
- Use to taste salt
- Take 2 fresh red / green chilies, chopped (opt)
Instructions to make Chettinad Meen Kuzhambu:
- Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chilli powder for 10-15 minutes.
- Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside.
- Dry roast the coconut till light golden brown and keep aside.
- Heat 1 tbsp. oil and.temper with the fennel seeds. Saute for a few seconds. Add the chopped garlic, followed by the onions. Fry till light brown in colour.
- Add 1 chopped tomato and fry till well mashed up.
- Add the turmeric powder, red chilli powder and roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside.
- Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Saute till it stops crackling. Add the sambar onion and green chilies, Saute till light brown in colour.
- Now add the ground paste and continue to saute till the oil separates.
- Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on low flame……. till the gravy slightly thickens.
- Serve, garnished with coriander leaves and green / red chilies.
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