Ingredients

• Fish - 1/2 kg
• Red chilli powder - 2 tsp
• Coriander seeds - 3 Tbsp
• Fennel - 1 tsp
• Poppy seeds - 1 tbsp
• For seasoning:
• Oil - 2 to 3 tbsp
• Mustard - 1/2 tsp
• Black gram dal - 1/2 tsp
• Fenugreek - 1/2 tsp
• Fennel - 1/2 tsp
• Curry leaves - few
• Onion - 1/2 cup, chopped
• Garlic - 6 flakes, chopped
• Tomatoes - 1 cup, chopped
• Tamarind extract to taste
• Salt to taste

How to Make Chettinad Tangy Fish Curry

• Wash the fish slices. Grind red chillies with coriander seeds, fennel and poppy seeds. Heat oil, season with mustard, black gram dal, saunf, fenugreek and curry leaves.
• Add garlic and onion and fry till onions are light brown.
• Add ground masala, fry well.
• Add tomato and tamarind extract. Simmer for a few minutes.
• Add fish and salt. Cook till done.