Skip to main content

Chettinad Meen Kolambu/Chettinad Fish curry/Mhali ampti version 2

Marinate fish with chilli powder, turmeric, lemon juice and salt.
Soak tamarind and take juice out of it.
Finely chop or mince shallots(5), garlic(6 pods)and tomato(1). I pulsed all the ingredients seperately it gave a nice texture to the gravy.
Heat gingelly oil in a pan, season with fennel seeds-1 tsp, fenugreek seeds-1/2 tsp, curry leaves, saute onion, garlic and then tomato, cook till oil seperates. Mix Ampti powder(3 tbsp) with tamarind juice and add to the sauteed mix. Alternatively add coriander powder 2 tbsp, chilli powder 1 tbsp and salt. Add the tamarind juice and enough water, cook till the raw smell subsides. This will take about 10-15 mts.
Add the fish pieces and do not use ladle to turn out after fish has been added, the pieces are likely to break.  
Simmer and let sit for a couple of hours to get the fish absorb all the flavors of the spices added. 
I have followed Chettinad style of fish curry from Solai's kitchen, for the original recipe check here.


  1. Hi, u have a nice blog..vth interesting recipes..was glad to see some recipes like kodug...continue the good work..

    1. Thanks Sugirtha for stopping by, I am glad you like the recipes.


Post a Comment

Thanks for your feedback.

Popular posts from this blog

Grapefruit Pickle

Cut grapefruit into quarters and pressure cook with salt.
Let cool.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Mix well.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.

Potato Masala - Madurai Arya Bhavan Style.

My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.

Here goes the recipe:
Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown.  Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively). Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce. 
You may go wrong at these places: 1. over cooking the potatoes resulting in a soggy curry 2. browing the masalas resulting in a bitter curry
If taken care you will end with a delicious dish.

Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..

Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…