Chettinad Meen Kuzhambu/Chettinad Fish Gravy

Chettinad cuisine are always famous for their spiciness and for the dishes cooked with freshly grounded masalas, its quite a famous South Indian cuisine, we guys love anything from Chettinad cuisine..Yesterday i prepared this fish gravy as Chettinad version..Freshly grounded masala turned out this meen kuzhambu very fabulous and this slightly thick gravy suits absolutely prefect with rice, idlies or with crispy dosas..If u want to serve this kuzhambu for ur dinner,prepare this gravy atleast before 5hours, so that the fish soaked in this gravy tastes simply delicious,this gravy tastes even better if u enjoy them the next day..This is one of my Hubby's favourite, he love this Chettinad meen kuzhambu with papads, his favourite combo.



10-12nos Fish pieces (i used pomfret fish)
2nos Onions (finely chopped)
1no Tomatoes (big & juicy)
5nos Garlic cloves (crushed)
1cup Tamarind extract
1/2tsp Turmeric powder
1/2tsp Mustard seeds
Few curry leaves
1/2tsp Fenugreek seeds
Sesame Oil
Salt
Few coriander leaves

To Grind:
10nos Shallots
3nos Dry red chillies
2tbsp Coriander seeds
1tsp Toor dal
1tsp Channadal
1tsp Cumin seeds
1tsp Fennel seeds
1/2tsp Peppercorns
2tbsp Grated coconut
Few curry leaves

Roast and grind as fine paste all the ingredients given in the list 'to grind' with enough water..Heat enough sesame oil, splutter the mustard seeds, fenugreek seeds and curry leaves, add the chopped onions,crushed garlic and fry until they turns brown, add immediately the chopped tomatoes, grounded masala, turmeric powder and fry until the oil get separates in simmer, add the tamarind extract, enough water and salt to the veggies..Bring everything to boil, immediately put the flame to simmer and add the fish pieces, cook everything for 10minutes in simmer, put off the stove once the oil gets separates and add the chopped coriander leaves..

Enjoy with rice and papads..