
Here is the recipe for authentic Chettinad fish curry
Ingredients
Fish | 1/2 Kg |
Shallot onions | 10 –15 Nos |
Tomato | 1 No |
Tamarind | 1 Lemon Sized |
Turmeric Powder | 1/4 Tablespoon |
Chilli Powder | 1/2 Tablespoon |
Coriander Powder | 1 Tablespoon |
Garlic | 3 – 5 Pods |
Curry leaves | A Stirg |
Fenugreek | 1/4 Tablespoon |
Fennel Seeds | 1/4 Tablespoon |
Cumin Seeds | 1/4 Tablespoon |
Lemon Juice | 1 Tablespoon |
Salt | To Taste |
Seasame Oil | 1 – 2 Tablespoons |

Preparation Method
- Clean the fish and cut into pieces of required size and wash them 4 – 5 times.
- Marinate the fish with Lemon juice, chilli powder, turmeric powder and salt. Set it aside for 30 minutes.
- Heat a pan and add oil. Once it is hot, add fenugreek seeds and roast them till it turns to brown colour.



- Add cumin seeds, fennel seeds, curry leaves and allow it to splutter.
- Add onion, garlic and saute them well.
- Add tomatoes and cook till it becomes mushy.



- Extract tamarind juice and add it to the mixture.
- Add required water and bring it to boil. Add Chilli powder,coriander powder, salt and cook till it reduces to the required consistency.



- When the mixture is boiling well and reduced to the right consistency, add the fishes one by one.
- Cook for 5 – 7 minutes, depending on the type of fish.



- Turn off the flame and allow it to remain for couple of hours before serving.

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