Chettinad Tangy Fish Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

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.

EXPLORE CATEGORIES