Name: Chettinad fish curry recipe by Rabia Hamnah at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: Fish – 1/2 kg; Oil – 1 tblspn; Mustard Seeds / Kaduku – 1 tsp; Onion – 1 small chopped finely; Tomato – 1 large cut into long slices; Curry Leaves a sprig; Curry Leaves a sprig; Coriander Leaves – 2 tblspn finely chopped; Tamarind Pulp – 3 tblspn; For Sauteing and Grinding: Oil – 1 tblspn; Fennel Seeds / Saunf / Sombu – 1 tblspn; Onions – 1 large sliced; Garlic Paste – 1 tblspn; Tomato – 1 large chopped; Chilli Powder – 1 tblspn or to taste; Coriander Powder – 2 tblspn; Turmeric Powder / Manjal Podi – 1 tsp; Coconut – 1/2 cup grated

ABOUT Chettinad fish curry RECIPE

Chettinad fish curry tasted so yummy like a chicken curry. The aroma was just like that.

Ingredients Serving: 5

Fish – 1/2 kg
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Onion – 1 small chopped finely
Tomato – 1 large cut into long slices
Curry Leaves a sprig
Curry Leaves a sprig
Coriander Leaves – 2 tblspn finely chopped
Tamarind Pulp – 3 tblspn
For Sauteing and Grinding: Oil – 1 tblspn
Fennel Seeds / Saunf / Sombu – 1 tblspn
Onions – 1 large sliced
Garlic Paste – 1 tblspn
Tomato – 1 large chopped
Chilli Powder – 1 tblspn or to taste
Coriander Powder – 2 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Coconut – 1/2 cup grated

Instructions

Heat oil in a earthernware kadai. Add in fennel seeds and saute it for a min.
Add in onions and saute for a min. Add in garlic and saute for 30 sec. Add in tomatoes and saute well.
Add in spice powders and saute for a min. Add in coconut and mix well. Take that in blender and puree it well.
Now in the same kadai, add in oil and heat it. Add in mustard seeds and crackle it.
Add in onions and curry leaves. Saute till is golden.
Add in coconut masala and mix well. Cook till oil separates. Add in the long sliced tomatoes and toss well.
Add in tamarind pulp and some water. Mix it well and bring it to boil.

Similar Recipes