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Chettinad vegetarian fish curry(without fish)

Aug-18-2018
Pinky Srini
480 minutes
Prep Time
75 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chettinad vegetarian fish curry(without fish) RECIPE

This is one gravy famous with chettinad families in TamilNadu . One interesting thing is my family used to make this gravy during purattasi month of the year during which we never eat non veg hence this gravy matches with the taste and texture of fish curry . Also traditionally this veg fish mix is steamed in a local leaf called lejjai ketta keerai

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Simmering
  • Main Dish
  • Vegan

Ingredients Serving: 2

  1. Black pea or cowpea (small or big) 1/2 cup
  2. Chilli powder 1/2tsp
  3. Fennel seeds 1/2tbsp
  4. Jeera 1/4tsp
  5. Garlic 10cloves
  6. For Curry :
  7. Oil 3tbsp
  8. Curryleaves 1sprig
  9. Fennel seeds 1/4tsp
  10. Onion 2 big
  11. Tomato 3 medium
  12. Chilli powder 1tsp
  13. Coriander powder 1.5 tsp
  14. Turmeric 1/4 tsp
  15. Curry powder 1.5tbsp
  16. Greenchilli 1slit
  17. Tamarind paste 1.5 tsp
  18. Coriander chopped for garnish
  19. Salt
  20. Fenugreek 1/8tsp

Instructions

  1. Soak cowpea overnight
  2. In a mixie jar add cowpea chillipowder garlic fennel seeds jeera and a little salt
  3. Make a paste between coarse and fine
  4. Spread the paste in a banana leaf and make a rectangle ..enclose it leaf
  5. Steam the paste for 10 to 15 mins or until firm and done
  6. Take out and cut into pieces
  7. In a kadai add oil and fry these pieces just top and bottom till golden brown and take out
  8. For curry
  9. In the remaining oil add Curry leaves fennel methi (mustards seeds optional)
  10. Add onion and saute till golden brown
  11. Then tomato saute till they are mushy
  12. Add the powders,salt except curry powder in a bowl of 2cups water along with tamarind paste and mix well
  13. Add it to the kadai
  14. Let it simmer for 20 mins
  15. Add Curry powder coconut and fennel seeds in a mixie jar and make a paste add to the kadai and cook for 5mins(i strained just for the thick milk)
  16. Now add the fried pieces let it simmer for few mins and switch off stove and add coriander and (optionally drizzle some sesame seeds for authentic taste)
  17. Serve with hot rice papad and subzi we call it poriyal

Reviews (1)  

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Sunaina Saxena
Aug-20-2018
Sunaina Saxena   Aug-20-2018

Spicy and delicious.

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