Making ready Chettinad Meen Kuzhambu safely

It is crucial to arrange meals safely to help stop dangerous micro organism from spreading and rising. You possibly can take some steps to assist shield your self and your loved ones from the spread of harmful micro organism.
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Wash your palms

Your hands can simply spread micro organism around the kitchen and onto meals. It is essential to all the time wash your hands thoroughly with cleaning soap and warm water:

earlier than starting to put together meals
after touching uncooked food such as meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Don't forget to dry your arms thoroughly as properly, as a result of moist hands unfold micro organism more simply.
Hold worktops clear

Earlier than you begin getting ready food, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you'll need to scrub them thoroughly.

It is best to change dish cloths and tea towels recurrently to keep away from any bacteria growing on the material.


Chettinad Meen Kuzhambu
Chettinad Meen Kuzhambu

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We hope you got insight from reading it, now let’s go back to chettinad meen kuzhambu recipe. To make chettinad meen kuzhambu you only need 20 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Chettinad Meen Kuzhambu:
  1. Take fish fillet
  2. Get oil
  3. Take fennel seeds (saunf)
  4. Get onion, chopped
  5. Get garlic, chopped
  6. Provide tomatoes, chopped
  7. Use turmeric powder
  8. Prepare red chilli powder
  9. Use roasted coriander powder
  10. Provide fresh grated coconut
  11. Prepare mustard seeds
  12. Provide cumin seeds
  13. You need fenugreek seeds (methi seeds)
  14. Use sambar onion
  15. You need green chilies, broken into half
  16. You need tamarind paste mixed with 1 cup water
  17. Prepare curry leaves
  18. Get coriander leaves
  19. Provide salt
  20. Get fresh red / green chilies, chopped (opt)
Steps to make Chettinad Meen Kuzhambu:
  1. Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chilli powder for 10-15 minutes.
  2. Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside.
  3. Dry roast the coconut till light golden brown and keep aside.
  4. Heat 1 tbsp. oil and.temper with the fennel seeds. Saute for a few seconds. Add the chopped garlic, followed by the onions. Fry till light brown in colour.
  5. Add 1 chopped tomato and fry till well mashed up.
  6. Add the turmeric powder, red chilli powder and roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside.
  7. Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Saute till it stops crackling. Add the sambar onion and green chilies, Saute till light brown in colour.
  8. Now add the ground paste and continue to saute till the oil separates.
  9. Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on low flame……. till the gravy slightly thickens.
  10. Serve, garnished with coriander leaves and green / red chilies.

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