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Spicy Chettinad Fish Curry Recipe

Spicy Chettinad Fish Curry is a popular Indian Side Dish
Author :
 
On :
Friday, 16 June, 2017
Category :
Kid Friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Side Dish Recipes. You may also want to try Healthy Ukad pendi, Best Kinema Curry, Easy Mochar Ghonto

Ingredients

  • Fish - 1kg
  • Small sambar Onions- 10-15 or big Onions - 2 medium sized, chopped finely
  • Tomatoes - 3 medium sized, chopped roughly
  • Garlic - about 15 flakes, slit lengthwise
  • Coriander seeds or powder - 3-4 tsp
  • Cumin seeds - 1 tsp
  • Fennel seeds - 2 tsp
  • Chilli powder - 4 tsp
  • Turmeric powder - 1/2 tsp
  • Tamarind- Lemon sized, soaked in 1/2 cup of water
  • Curry leaves - a few sprigs
  • Black gram dal- 1/2 tsp
  • Whole peppercorns - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Oil - 3 tbsp
  • Salt to taste
  • How to Make Spicy Chettinad Fish Curry:

    1. Clean the fish and cut it into slices.
    2. Apply some salt and about 1 tsp of turmeric powder and keep aside.
    3. Heat oil in a kadai and splutter the black gram dal, fenugreek seeds, and peppercorns.
    4. Now add the chopped onions, pinched curry leaves, and garlic, and saute it until brown (about 5-10 minutes).
    5. Grind together the coriander seeds, cumin, fennel, turmeric, and chilli powder.
    6. Add a little water to the ground powders and add to the onions.
    7. Now fry for a few minutes and add the tomatoes.
    8. Fry till the tomatoes are pulpy. Then add about 3 cups of water and let it cook.
    9. Meanwhile, make a thick paste of the soaked tamarind and add it to the kadai.
    10. Let this mixture simmer on a low flame for 15 minutes until the gravy thickens.
    11. Add some water if required. Then add the fish pieces and some salt to taste.
    12. Cook the fish for 5 minutes.
    13. Serve hot with rice.




     

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