Chettinad Fish Curry is an authentic recipe from Chettinad, the southern part of India. Here I have shown the without coconut version. The freshly gound spices makes this dish so flavorful.
The rich tangy taste of the dish makes it a super combination with Rice, Chapathi, or even with Dosa or idly.
Directions0/0 steps made
- Add 10 red chillies, 3 Tbs coriander seeds, ½ Ts black peppercorn, ½ Ts cumin seeds, 1 Ts fenugreek and dry roast till it turns aromatic.
- Cool it completely. Transfer to a mixer jar and make it in to a fine powder.
- Heat 3 Tbs oil in a clay pot and add 1 Ts fenugreek and saute till it turns brown.
- Add 1 Tbs ginger and 2 string curry leaves and saute well.
- Add 10 garlic cloves,10-15 shallots and saute well.
- Add 2 medium sized tomatoes chopped and saute till the tomatoes becomes mashy.
- Add tamarind pulp (Lemon sized tamarind soaked in hot water and squeezed).
- Add 1 ½ Cup water.
- Add the ground masala.
- Add ¾ Ts turmeric powder.
- Add 1 Ts salt.
- Biol for 5 minutes.
- Add the fish pieces (here I’ve taken black pomfret)
- Cover and cook for 5 minutes.
- Tilt the pot occasionally. Don tot use the spoon often.
- Serve with rice or roti.