Chettinad fish curry

Name: Chettinad fish curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: En
Ingredients: Kingfish -250 grams (clean and cut into desired shape); Small onion -10 piece; Tomato -2 (finely chopped); Garlic - 4 cloves; Turmeric powder – 1/2 tsp; Tamarind – 1 big gooseberry size; Curry leaves – 1 sprig; Oil – 1 tbsp; Mustard seeds - 1/2 tsp; Fennel seeds (saunf) – 1/2 tsp; Fenugreek seeds – 1/4 tsp; Red chillies - 5; Coriander seeds - 3 tsp; Pepper -1/2 tsp; Cumin seeds - 1/4 tsp; Fennel seeds (saunf) – 1/4 tsp; Cashew nut – 5; Coconut – 3 table spoon

Main Dish

Easy

40 min

A tasty fish curry made with freshly ground spices from chettinad cuisine!

Preparation

Preparation15 min

Cook time25 min

Soak the tamarind in water in nearly 2 cups of water. After sometime squeeze and extract the juice and keep it aside.

Take a kadai, add oil and season with mustard, fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, add chopped onion, tomato, minced garlic with little salt. Sauté them nicely till the tomato melts.

After that add the dry roasted, ground spices, turmeric powder and tamarind water. Allow to boil till the raw smell goes; add fish, once the oil starts floating.

Cover and simmer for 5 minutes; add few curry leaves before removing from the stove and close the lid to enhance the taste.

Allow it to rest for some time.

Serve hot with steamed white rice, idli or dosa.