Sunday, August 4, 2013

Manchatti Meen Kuzhambu/ Fish Gravy/ Fish Kuzhambu

Meen Kuzhambu is a spicy, tangy gravy prepared with fish. This recipe is given for making meen kuzhambu using Chettinad Masala and the dish is prepared using Man Chatti i.e. a dish made with clay. I have used Vanjaram fish and hence it can also be called Vanjaram Meen Kuzhambu.


* Seer fish (Vanjaram) - 1/4 kg
* Shallots (small onion) - 10 no.s
* Garlic - 5 cloves
* Green chillies - 2 no.s
* Tomato - 1 no.
* Tamarind - lemon size
* Chilli powder - 2 tsp.
* Coriander powder - 1 teaspoon
* Turmeric powder - 1/2 teaspoon
* Grated coconut - 2 tablespoons
* Fennel - 1 teaspoon
* Gingelly oil - 2 tablespoons
* Curry leaves - few
* Chopped coriander leaves - 1 tablespoon
* Salt to taste
For tempering:
* Mustard - 1 teaspoon
* Fenugreek - 1/2 teaspoon


Wash and thoroughly clean the fish, using salt and turmeric powder. Slice it. Soak the tamarind in a cup of water. Chop onion and tomato finely. Put a manchatti on the stove, pour oil, add mustard and fenugreek one by one. After it splutters, add the shallots, garlic, slit green chillies. Add a tomato and sauté well till the tomato gets mashed. Add the tamarind pulp and continue adding chilli powder, coriander powder, turmeric powder and crystalline salt (kalluppu). Stir well and cover the manchatti with a lid. Let it boil for about 5 minutes till the raw smell of masala is gone. Add the fish pieces and cover the manchatti again till the fish pieces get cooked. In the mean time, blend coconut and fennel to create a fine paste. After the fish pieces get cooked, add this paste and chopped coriander. Let it boil for 5 minutes. Simmer for 2 minutes.

 Take the manchatti off the stove and leave the kuzhambu in manchatti atleast for half an hour before serving, which will add a unique flavor to the meen kuzhambu.

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