Chettinad Fish Curry

Ingredients

• • Fish (cut into pieces) - 6
• • Tamarind - lemon size
• • Turmeric powder - 1 pinch
• • Coriander leaves (fresh) - 1 teaspoon
• • Salt - as required

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Ingredients For Seasoning

• • Oil - 2 tablespoons
• • Fenugreek - 1 teaspoon
• • Mustard seeds - ½ teaspoon
• • Onions (small) - 10
• • Garlic cloves - 4
• • Tomato - 1
• • Curry leaves - 1 sprig

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Ingredients For Grinding To A Paste

• • Coconut (scraped) - ¼ cup
• • Fennel seeds - 1 teaspoon
• • Red chilli powder - 1 teaspoon
• • Coriander powder - 2 teaspoons

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Ingredients For Sautéing And Grinding

• • Oil - ½ teaspoon
• • Tomato (chopped) - 1
• • Onion (chopped) - 1

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Method

• 1. Grind the coconut, fennel seed, chilli powder, and coriander powder in a blender.
• 2. Heat oil in a pan and then add onion, saute till slightly browned.
• 3. Then add tomatoes, saute until raw smell disappears and becomes mushy.
• 4. Add sauteed onions and tomatoes to the ingredients in the mixer, sprinkle a little water and grind it to a fine paste.
• 5. Soak tamarind in warm water extract pulp and keep aside.
• 6. Heat oil in the pan, add mustard seeds and allow it to splutter.
• 7. Then add curry leaves, onion, garlic saute for 3 minutes.
• 8. Then add tomatoes saute until raw smell leaves.
• 9. Then add the ground paste, turmeric powder and tamarind pulp.
• 10. Add water, required salt and allow it to boil for 15 - 20 mins.
• 11. When oil separates, add the cleaned fish pieces.
• 12. Allow it to boil and the fish to cook well.
• 13. Once the fish turns soft and the curry is well boiled and thick, oil will start separating.
• 14. At this stage garnish with coriander leaves.
• 15. Serve hot with rice.