CHETTINAD FISH CURRY

தமிழில் காண : கிளிக் 

Hi,

CHETTINAD FISH CURRY !! This is one of my favorite fish recipe .I love this recipe because my husband who is not much fan of fish also loves this curry.

Fresh ground spices with fish gives you wonderful aroma and taste , the spicy ,tangy chettinad fish curry recipe is below,

INGREDIENTS :

Fish – 1/2 kg.

Curry leaves – 1 sprig.

Fenugreek – 1/2 tsp.

Onion – 1 no (big,you can replace it with 10 shallots too).

Tomato – 1 no ( medium sized).

Coriander powder – 1 1/2 tsp.

Tamarind – small gooseberry sized.

Salt – as required.

Gingelly oil – 2 tsp.

FOR MASALA PASTE :

Onion – 1 no ( big , you can replace it with 10 shallots too).

Ginger – 1”piece – 1 no.

Garlic – 10 pods.

Fresh grated coconut – 2 tsp.

Gingelly oil – 1 tsp.

TO MARINATE :

Turmeric powder – 1/4 tsp.

Salt – 1tsp.

Lemon juice – 1 tsp

DRY MASALA POWDER :

Cumin – 2 tsp.

Pepper – 1 tsp.

Cloves – 4 nos.

Cinnamon 1” piece – 4 nos.

Cardamom – 2 nos.

Dry red chillies – 4 nos.

METHOD :

1. Clean fish well and marinate with turmeric powder , salt , lemon juice and let it rest for 30 mins minimum.Soak tamarind in warm water for 10 mins and extract the juice.
   
   
2. Dry roast cumin , pepper ,cloves , cinnamon , cardamom and dry red chillies till aroma and grind to fine powder.Keep it aside till use.
   
   
   
3. Heat oil in pan ,add onions and fry till translucent.
   
4. Grind ginger , garlic ,coconut along with above fried onions to fine paste.
5. Heat oil in wide kadai , add fenugreek , chopped onions and fry till golden brown, then add chopped tomato and saute till mushy.
   
   
6. Now add ground masala powder ,coriander powder ,fry for a minute followed by onion paste , tamarind water ,2 cups of water ,salt and boil in medium flame.
   
   
   
7. When gravy reaches required thick consistency add fish pieces ,curry leaves and boil for 5 more mins.
   
8. When fish boiled to soft ( changes to pale colour) remove from flame and serve hot.
   
   NOTES :

1. Fish gravy tastes better when rested for 3 to 4 hours ,so make the gravy earlier and try to rest for few hours before serving.
   
   
   HAPPY COOKING!!