Chettinad Meen Kuzhambu Fish '' Chettinad Style

Yield: Serves 2-4

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 Seed (Jeera / Jeeragam) ½ tsp Fennel Seed (Saunf / Shombei) ½ tsp 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 Concentrate (Imli / Puli) 2 Tbs Red Chile Powder (Lal Mirchi / Mulakupodi) 1 Tbs 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 (Rai / Kadugu) ½ lb Small Shallots (Gradana / Chinna Venggayam) 10 cloves Fresh (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 (Nariyal / Thengai)

* 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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Chettinad Meen Kuzhambu Fish 'Curry' Chettinad Style

Procedure:

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 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':

5) 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 6) 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) 7) Add the fish and continue to simmer until cooked through (apx 5-8 minutes) 8) 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

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