Cuddalore Fish Curry

கடலூர் மீன் கறி

Cuddalore Fish Curry

This fish curry is a culinary staple in the coastal district of Cuddalore, where the sea's bounty meets the land's rich culinary traditions. Renowned for its aromatic blend of spices and the unique addition of 'Thalippu Vengaya Vadagam'—a sun-dried seasoning ball made of shallots and spices—this curry is a testament to the ingenuity of Tamil Nadu's coastal cuisine. The use of Pomfret, known locally as 'Vavaal Meen,' and the rich, tangy tamarind base complement each other perfectly, creating a harmonious symphony of flavors. Each household in Cuddalore may have its own version of this dish, but the essence lies in the freshly ground coconut-onion paste and the vadagam that elevates the curry to a whole new level of deliciousness.
Cuddalore Fish Curry
  • Type of Dish:

    Type of Dish:

    Main Course

  • City:

    City:

    cuddalore

  • State:

    State:

    Tamil Nadu

  • Country:

    Country:

    India

  • Language:

    Language:

    Tamil

A beloved coastal fish curry
MAIN INGREDIENTS
Piece of marinated fish

Fish (Pomfret preferred)

Thalippu Vengaya Vadagam

Vadagam

Freshly grated coconut

Freshly grated coconut

RECIPE CARD

Cuddalore Fish Curry

This fish curry is a culinary staple in the coastal district of Cuddalore, where the sea's bounty meets the land's rich culinary traditions. Renowned for its aromatic blend of spices and the unique addition of 'Thalippu Vengaya Vadagam'—a sun-dried seasoning ball made of shallots and spices—this curry is a testament to the ingenuity of Tamil Nadu's coastal cuisine. The use of Pomfret, known locally as 'Vavaal Meen,' and the rich, tangy tamarind base complement each other perfectly, creating a harmonious symphony of flavors. Each household in Cuddalore may have its own version of this dish, but the essence lies in the freshly ground coconut-onion paste and the vadagam that elevates the curry to a whole new level of deliciousness.
Cuddalore Fish Curry
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
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Cuisine
South Indian
Course:
Main Course
Diet:
Non-Vegetarian

Instructions

  • Prepare the tamarind juice by soaking the tamarind in 1 cup of water to get a thick extract. This is crucial as the flavor of the curry hinges on the richness of the tamarind juice.
  • In a kadai (wok), lightly fry the marinated fish piece in a bit of oil. Remove and set aside after a few seconds to avoid overcooking.
  • In the same kadai, heat a little more oil and add the vadagam. Once it starts to crackle and release its aromas, add the garlic pods. Fry until golden brown.
  • Add the chopped tomatoes and sauté until they turn soft and pulpy.
  • Pour in the tamarind juice, then add the turmeric and sambar powders. Bring to a boil and let simmer until the raw smell of the sambar powder dissipates.
  • Gently place the fish piece back into the kadai. Let it cook thoroughly in the curry.
  • Stir in the coconut-onion paste and continue to boil until the oil begins to separate from the mixture, indicating that the curry is ready.

Notes

  1. The fish should be marinated for at least 15 minutes before cooking to enhance its flavor.

Nutrition Info (Approximate Values)

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Benefits

  1. Protein rich
  1. High Fibre
  1. Anti-oxidant
RATING AND COMMENTS

Reviews

5 out of 5 stars

138 reviews