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CHETTINAD FISH CURRY RECIPE
- INGREDIENTS
- 5 to 6 pieces – fish
- 1 – tamarind, Lemon sized
- 1 generous pinch – Turmeric powder
- 1 tsp – Coriander leaves
- Salt
- To temper:
- 1.5 tbsp – oil
- 1 tsp – vadagam / vendhayam (methi seeds)
- 1/2 tsp – Mustard Seeds
- 10 – small Onion
- 5 pearls – Garlic
- 1 – Tomato
- a few – Curry leaves
- To grind:
- 1/4 cup – Coconut
- 1 tsp – Fennel seeds
- 1.5 tsp – chilli powder
- 1.5 tsp – coriander powder
- To saute and grind:
- 1/2 tsp – oil
- 1 – tomato, chopped roughly
- 1 – big onion, chopped
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HOW TO MAKE CHETTINAD FISH CURRY:
- Grind the coconut, fennel seed, chilli powder, and coriander powder in a mixer.
- Heat 1/2 tsp of oil in a kadai – add onion, saute till slightly browned.
- Then add tomatoes, saute until raw smell disappears and becomes mushy.
- Add sauteed onions and tomatoes to the ingredients in the mixer, sprinkle a little water and grind it to a fine paste.
- Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside.
- Heat remaining oil in the kadai, add mustard seeds and allow it to splutter.
- Then add curry leaves, onion, garlic saute for 3 mins.
- Then add tomatoes saute until raw smell leaves.
- Then add the ground paste, turmeric powder and tamarind pulp.
- Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15 – 20 mins.
- When oil separates, add the cleaned fish pieces.
- Allow it to boil and the fish to cook well.
- The fish will cook fast so be careful not to break the pieces.
- Once the fish turns soft and the curry is well boiled and thick, oil will start separating.
- At this stage garnish with coriander leaves.
- Serve hot with rice.
- Recipe and Image courtesy: Sharmis Passions
- http://www.sharmispassions.com/
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