### TranslatedIngredients: 500 grams Shark fish - (with skin,15 Shallots - chopped,5 cloves Garlic - chopped,2 teaspoons Red Chilli powder,3 tablespoons Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Fennel Powder,1 teaspoon Cumin powder (Jeera) - roasted,Salt - as required,Sunflower Oil - as required,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1-1/2 cups Water,1/4 cup Tamarind Water,1 sprig Curry leaves,3 Dry Red Chillies ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Chettinad ### Course: Lunch ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Chettinad Sura Meen Kuzhambu recipe, clean and wash the fish pieces and marinate with turmeric and keep aside.Heat oil in a wok/kadai and when the oil is hot add fennel seeds, curry leaves, dry red chilli, cumin and mustard seeds and wait till they splutter.Now add chopped shallots and chopped garlic cloves. Saute until onions are transparent and pale.Mix red chilli powder, coriander powder, cumin powder and fennel powder to the tamarind water and stir well until smooth. Add this to the wok and mix well.Add 1-1/2 cups of water, season with salt and bring the curry to boil.When the curry starts boiling, cover with lid and simmer curry for 5 to 6 minutes.Now add the shark fish pieces to the curry and stir gently and cook for another 5 minutes or until fish pieces are tender and oil floats on top of gravy.Turn off the heat and serve hot. Serve Chettinad Sura Meen Kuzhambu along with Steamed Rice and Kachumber Salad for a weekday meal.