Chettinad Meen Kuzhambu Recipe
Chettinad Meen Kuzhambu 
Fish 'Curry' Chettinad Style
Submitted By: Taz

Ingredients:

1 lb Skinless Fish* (Machli / Meen) - cut into bite sized pieces
2 Tbs Sesame Oil [NOT Toasted] (Til ka Tel / El Ennai)
½ tsp Cumin Seed (Jeera / Jeeragam)
½ tsp Fennel Seed (Saunf / Shombei)
½ tsp Fenugreek Seed (Methi Dhana / Vendhyam)
12-20 Fresh Curry Leaves (Kaddi Patta / Kriveppilai)
2 tsp Kosher Salt (Namak / Uppu)
2 Fresh Green Chiles (Hari Mirch / Pachchi Milagai) - split
2 Tbs Tamarind Concentrate (Imli / Puli)
2 Tbs Red Chile Powder (Lal Mirchi / Mulakupodi)
1 Tbs Coriander Powder (Dhania Podi / Kothamalli Thool)
1 tsp Turmeric Powder (Haldi / Manjalpodi)

Masala:
2 Tbs Black Peppercorns (Kali Mirch / Kurumilagu)
1 Tbs Fennel Seed (Saunf / Shombei)
1 ½ tsp Cumin Seed (Jeera / Jeeragam)
1 tsp White Poppy Seed (Khus Khus / Kasakassa)
½ tsp Black Mustard Seed (Rai / Kadugu)
½ lb Small Shallots (Gradana / Chinna Venggayam)
10 cloves Fresh Garlic (Leh-sun / Poondu)
1 tsp Kosher Salt (Namak / Uppu) or to taste
2 Large Roma Tomatoes (Tamatar / Thakkali) - rough chopped
3-6 Fresh Curry Leaves (Kaddi Patta / Kriveppilai)
½ Cup Shredded Coconut (Nariyal / Thengai)

Preparation:

Make the Masala:
  1. Heat oil in a medium/large skillet over medium heat until shimmering - Once the oil is hot, add the peppercorns, fennel, cumin, poppy seed, and mustard seed - Fry until they crackle (apx 1 minute)
  2. Add the shallots garlic, and salt - Sauté until tender and begin to color (apx 6-8 minutes)
  3. Add the tomato and curry leaves - Continue to sauté for 2 minutes - Add the coconut and thoroughly combine - Remove from heat and allow to cool for 10 minutes
  4. After the spices have cooled, transfer to the work bowl of a blender or small food processor along with 1 Cup water - Purée into a very smooth paste (add up to another Cup of water as necessary to achieve consistency) - Set aside until needed
Make the 'Curry':
  1. Heat the oil in a large kadahi, wok, or pan until shimmering over medium heat - Once hot, add the cumin seed, fennel seed, fenugreek seed, and curry leaves - Sauté until they crackle (apx 1 minute) - Add the masala paste (from steps 1-4) along with the 2 tsp salt and sauté for 3-4 minutes
  2. Add the green chiles, tamarind, red chile powder, coriander powder, turmeric powder, and 2 Cups water - Bring to a simmer and reduce heat to low - Allow to simmer until reduced by at least ¼ and thickened (apx 30 minutes)
  3. Add the fish and continue to simmer until cooked through (apx 5-8 minutes)
  4. Adjust seasoning with additional salt if necessary* - Transfer to a serving dish and serve hot with steamed rice or as part of a larger meal
NOTE: The taste just improves over time as the flavors have time to develop - for better flavor, let it sit for
             a minimum 2 hours before reheating and serving for truly incredible flavor

* Any type of fish with dense/firm flesh works well for this dish - I recommend salmon, trevally,
   swordfish, mackerel, mullet, trout, or even tuna if you want to spend the extra

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