Chettinad Sura Meen Kuzhambu (Shark Fish Curry)
Chettinad cuisine, known for its bold flavors and aromatic spices, brings you a dish that’s both spicy and savory—Chettinad Sura Meen Kuzhambu or Shark Fish Curry. This curry is traditionally made using fresh shark fish, combined with a variety of flavorful spices that make it a perfect pairing for steamed rice. Whether you’re new to Chettinad cuisine or a long-time lover of its robust flavors, this dish is sure to impress.
The use of spices such as fennel, coriander, and cumin gives the curry its distinct taste, while tamarind water adds a touch of tanginess that balances the heat. Let’s dive into this recipe and explore how to create this exquisite shark fish curry at home.
Ingredients for Chettinad Sura Meen Kuzhambu (Shark Fish Curry)
| Ingredient | Quantity |
|---|---|
| Shark fish (with skin) | 500 grams |
| Shallots (chopped) | 15 pieces |
| Garlic (chopped) | 5 cloves |
| Red Chilli powder | 2 teaspoons |
| Coriander Powder (Dhania) | 3 tablespoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fennel Powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon (roasted) |
| Salt | As required |
| Sunflower Oil | As required |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Water | 1-1/2 cups |
| Tamarind Water | 1/4 cup |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 3 pieces |
Nutritional Information (Approximate)
| Nutrient | Per Serving (1/4 Recipe) |
|---|---|
| Calories | 290 kcal |
| Protein | 32 grams |
| Fat | 16 grams |
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
| Sodium | 650 mg |
| Cholesterol | 60 mg |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Chettinad
Course: Lunch
Diet: High Protein, Non-Vegetarian
Instructions for Making Chettinad Sura Meen Kuzhambu (Shark Fish Curry)
-
Prepare the Fish:
Clean and wash the shark fish pieces thoroughly. Once cleaned, marinate the fish with a pinch of turmeric powder and set it aside for about 10 minutes. This helps in removing any fishy odor and enhances the flavor of the curry. -
Tempering the Spices:
Heat enough sunflower oil in a wok or kadai (deep frying pan) over medium heat. Once the oil is hot, add the following ingredients:- Fennel seeds
- Mustard seeds
- Cumin seeds
- Curry leaves
- Dry red chilies.
Allow the spices to splutter, releasing their aromatic oils into the oil. This forms the base of the curry’s flavor.
-
Sauté the Aromatics:
Next, add the chopped shallots and garlic cloves to the wok. Sauté them until the onions become translucent and slightly golden. This step helps to deepen the flavor profile of the curry. -
Add the Spice Mix:
In a small bowl, mix the following dry spices with tamarind water to create a smooth paste:- Red chilli powder
- Coriander powder
- Cumin powder
- Fennel powder.
Stir this spice paste into the wok with the sautéed onions and garlic. Mix well so the paste coats the onions evenly, releasing the vibrant aromas of the spices.
-
Simmer the Curry:
Add 1-1/2 cups of water to the wok, and season with salt as per your taste. Bring the mixture to a boil. Once the curry starts boiling, cover the wok with a lid, and reduce the heat. Let it simmer for about 5-6 minutes. This helps to meld all the flavors together. -
Cook the Shark Fish:
After the curry has simmered, gently add the marinated shark fish pieces into the wok. Stir carefully so as not to break the fish. Allow the fish to cook in the curry for an additional 5-6 minutes or until the fish becomes tender and cooked through. The curry should have thickened slightly, and the oil will begin to float on top. -
Final Touch:
Once the fish is cooked, check for seasoning. Adjust the salt if needed, and let the curry rest for a few minutes off the heat. This resting time allows the flavors to further infuse into the fish and curry. -
Serving Suggestion:
Serve the Chettinad Sura Meen Kuzhambu hot, accompanied by steamed rice for the perfect meal. For an extra touch, pair it with a refreshing Kachumber Salad (a simple salad made with tomatoes, onions, cucumbers, and a hint of lemon).
Serving Tips and Variations
- Spice Level: If you prefer a spicier curry, you can increase the amount of red chili powder or add extra dry red chilies while tempering the spices.
- Fish Variations: If shark fish is unavailable, you can substitute it with other firm fish varieties like kingfish or seer fish.
- Vegetarian Option: For a vegetarian version, replace the fish with tofu or paneer, and follow the same cooking process for a rich and aromatic curry.
Why You’ll Love This Recipe
Chettinad Sura Meen Kuzhambu is a flavorful and robust dish that showcases the essence of South Indian cooking. The combination of fresh shark fish with aromatic spices creates a balanced and satisfying curry, perfect for any weekday meal. The richness of the spices and the tanginess from the tamarind water makes every bite a delightful experience. Whether you’re a fan of fish curries or exploring new culinary horizons, this recipe is sure to become a favorite in your kitchen!
