Chettinad fish curry

Fish is one of the healthy foods for non vegetarians. I haven’t tasted more home style fish foods, because my mom wont like the smell but still she use to cook for me once in a while. After marriage I started to try different type of fish, that too hear I got salmon first and tried different recipes but finally found it will be good only for baking. After trying couple others fish’s, I stopped cooking fish. After a long time my husband bought a fresh cleaned cat fish. Thought of making fish kulambu, but each and every time when I am making trying this, I will not be satisfied either texture or taste something will be missing. This time I tried this chettinad fish curry from Sharmispassion it was awesome. I made few changes according to my availability.

Ingredients:

Cat fish (Kelluthi)	10 pieces
Onion (chopped inch cube)	½ cup
Onion (finely chopped)	½ cup
Tomatoes	½ cup
Coriander powder	1 Tbsp
Chili powder	2 tsp
Fennel seeds	1 tsp
Coconut grated	¼ cup
Tamarind paste	½ Tbsp
Turmeric powder	½ tsp
Garlic pods	5
Curry leaves	few
Salt
Oil

 

 

Directions:

1. In a pan, using little oil sauté cubed onions, garlic and fennel seeds once onion turn pink add coriander powder fry for a minute turn off and add coconut and mix well. Allow it to cool and grind to smooth paste.
2. Mean while in another pan, heat 2 Tbsp of oil splutter mustard seeds and add finely chopped onion and few curry leaves when it turns soft add chopped tomatoes and cook until soft and mushy.
3. In one cup water add the tamarind pate and make an extract, add this to onion tomato mixture, allow it to boil, when it starts boiling add turmeric powder, chili powder and ground paste. Mix well, add enough salt and water cover the lid and cook until raw smell of masala leaves and oil start to separate (gravy should be thick).
4. In this stage add the cleaned fish and cook for 2-3 minutes uncovered and garnish with remaining curry leaves.
5. Serve with idli or rice.

 

 

Note:

• You can use any other variety of fish.
• For best result cook a day before you need this.
• I used red onions instead of shallots.

 Sharing to: Kitchen Chronicles