Chettinad Sura Meen Kuzhambu Recipe (Shark Fish Curry)

Name: Chettinad Sura Meen Kuzhambu Recipe (Shark Fish Curry)
Prep time: 60 min
Cuisine: Chettinad
Ingredients: 500 grams Shark fish; (with skin; cut into medium pieces); 15 Shallots; chopped; 5 cloves Garlic; chopped; 2 teaspoons Red Chilli powder; 3 tablespoons Coriander Powder (Dhania); 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Fennel Powder; 1 teaspoon Cumin powder (Jeera); roasted; Salt; as required; Oil; as required; 1/2 teaspoon Fennel seeds (Saunf); 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Cumin seeds (Jeera); 1-1/2 cups Water; 1/4 cup Tamarind Water; 1 sprig Curry leaves; 3 Dry Red Chillies

By Admin

Prep Time Total in 60 M

Course Lunch

Cuisine Chettinad

Diet High Protein Non Vegetarian

Chettinad Sura Meen Kuzhambu aka Shark Fish Curry is a quintessential curry dish from the South Indian Cuisine that goes with Chettinad spices hence it's hot and spicy with the flavours. Typically eaten with plain steamed rice, Shark fish curry is a popular curry dish in entire South India specially Tamil Nadu and Kerala. Shark fish is great in taste and it's believed to be good for breastfeeding mothers as it increases milk supply for the new born. But shark fish also increase body heat, so its suggested to consume in wisely.

Ingredients

500 grams Shark fish
(with skin
cut into medium pieces)
15 Shallots
chopped
5 cloves Garlic
chopped
2 teaspoons Red Chilli powder
3 tablespoons Coriander Powder (Dhania)
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Fennel Powder
1 teaspoon Cumin powder (Jeera)
roasted
Salt
as required
Oil
as required
1/2 teaspoon Fennel seeds (Saunf)
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoon Cumin seeds (Jeera)
1-1/2 cups Water
1/4 cup Tamarind Water
1 sprig Curry leaves
3 Dry Red Chillies

Instructions

Step 1

To begin making the Chettinad Sura Meen Kuzhambu recipe, clean and wash the fish pieces and marinate with turmeric and keep aside

Step 2

Heat oil in a wok/kadai and when the oil is hot add fennel seeds, curry leaves, dry red chilli, cumin and mustard seeds and wait till they splutter

Step 3

Now add chopped shallots and chopped garlic cloves

Step 4

Saute until onions are transparent and pale

Step 5

Mix red chilli powder, coriander powder, cumin powder and fennel powder to the tamarind water and stir well until smooth

Step 6

Add this to the wok and mix well

Step 7

Add 1-1/2 cups of water, season with salt and bring the curry to boil

Step 8

When the curry starts boiling, cover with lid and simmer curry for 5 to 6 minutes

Step 9

Now add the shark fish pieces to the curry and stir gently and cook for another 5 minutes or until fish pieces are tender and oil floats on top of gravy

Step 10

Turn off the heat and serve hot

Step 11

Serve Chettinad Sura Meen Kuzhambu along with Steamed Rice and Kachumber Salad for a weekday meal