Recipes
Chettinad Fish Curry Recipe
Prep Time | 10 minutes |
Cook Time | 35-45 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 1/5 kilogram fish ( I used paarai fish)
- 1 tablespoon Oil
- 1 tablespoon Mustard Seeds / Kaduku
- 1 number onion small chopped finely
- 1 number tomato large cut into long slices
- Curry Leaves a sprig
- 2 tablespoon coriander leaves finely chopped
- 3 tablespoon tamarind pulp
For Sauteing and Grinding
- 1 tablespoon Oil
- 1 tablespoon Fennel Seeds / Saunf / Sombu
- 1 number onions large sliced
- 1 tablespoon garlic paste
- 1 number tomato large chopped
- 1 tablespoon chilli powder to taste
- 2 tablespoon coriander powder
- 1 tablespoon Turmeric Powder / Manjal Podi
- 1/2 cup Coconut grated
Ingredients
For Sauteing and Grinding
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Instructions
- Heat oil in a earthernware kadai. Add in fennel seeds and saute it for a min.
- Add in onions and saute for a min. Add in garlic and saute for 30 sec.
- Add in tomatoes and saute well.
- Add in spice powders and saute for a min. Add in coconut and mix well.
- Take that in blender and puree it well.
- Now in the same kadai, add in oil and heat it. Add in mustard seeds and crackle it.
- Add in onions and curry leaves. Saute till is golden.
- Add in coconut masala and mix well. Cook till oil separates. Add in the long sliced tomatoes and toss well.
- Add in tamarind pulp and some water. Mix it well and bring it to boil.
- Add in fish pieces and mix well. Season with salt.
- Simmer this for 8 to 10 mins till the fish is done. Add in coriander leaves and mix well.
- Serve with rice..