Chettinad Fish Curry RecipeIngredients:
Fish - 200 gms
Small Onion - 1 cup or 2 big onion
Tomato - 2
Green chilli - 4, slitted
Chilli powder - 1 tsp
Tamarind - a lemon sized
Turmeric - 1/2 tsp
Salt - to taste
To roast and grind:
Coriander seeds - 3 tsp
Red chilli - 8 to 10
Black pepper - 1 tsp
Fennel seeds / Perunjeeragam - 1 tsp
Cumin seeds - 1 tsp
Sesame oil / Nallennai - 2 tblspn
To make a paste:
Coconut - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - a sprig
Clean the fish and marinate it with 1/2 tsp of chilli powder, turmeric powder and salt. Soak tamarind in water and extract its juice.
In a pan, add 1/2 tsp of oil and roast the ingredients listed under "to roast and grind". Take the roasted spices in a blender and grind it to a smooth powder.
Make a smooth paste of coconut adding little water and keep aside till it is ready to use. Coarsely grind the tomato.
In a pan, heat little oil. Once oil becomes hot, temper with mustard seeds, fenugreek seeds and curry leaves.
When mustard seeds start to pop, add in chopped onion and saute till it becomes translucent.
Then, add in prepared masala powder, chilli powder, turmeric powder and saute for a minute.
Add in ground tomato paste and let it cook for 2 minutes. Then, add in tamarind extract, salt to taste and enough water. Cook for 15 minutes.
Add the fish and cook for 5 to 10 minutes. Switch off the flame.
Serve with hot rice, idli or dosa.
|Keep all your ingredients ready|
|Grind coconut into a smooth paste and make tomato puree|
|In a pan, drizzle little oil and add coriander seeds, red chilli, cumin seeds, black pepper and fennel seeds|
|Roast the spices over medium to low flame till it changes color slightly. Do not burn it or make it brown|
|Transfer the roasted spices into a mixer|
|And make a smooth powder. Also soak the tamarind in warm water and extract its juice|
|Finely chop onion and slit the green chillies|
|In a pan, heat 3 tablespoon of sesame oil. When oil becomes hot, add in mustard seeds, fenugreek seeds and curry leaves|
|Once the mustard seeds begin to pop, add in slitted green chillies. Saute for 10 to 15 seconds|
|Then, add in finely chopped onion|
|Saute till it becomes translucent|
|Now, add the masala we prepared above|
|Saute for 30 seconds. Keep the flame medium to low, do not burn it|
|Now, add the tomato puree|
|Cook for 3 to 4 minutes over medium high flame|
|Then, add the tamarind extract|
|Let it cook for a minute|
|Add in coconut paste|
|water as required (I added 1.5 to 2 cups of water)|
|Add salt to taste and bring it to boil. Let it cook for at least 10 minutes|
|In a bowl, take the cleaned fish. Add turmeric powder, chilli powder and little salt.|
|The curry is boiling for a while now|
|Add the marinated fish|
|Cover and cook over low to medium flame for 10 minutes.|
|Fish gets cooked well and oil started separating. Remove from flame.|
|Serve with hot rice.|