Fish curry-chettinad style

 

Fish curry Chettinad  style:

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In olden days  Ammi kuzhavi was a mainstay in every home to grind the spices.which is used for grinding masalas and chutneys gives you awesome taste especially for fish curry ,by stone grind chilli paste.Now we become lazy and mainly we feel it as time consuming to grind in stone.Fish Curry can be made by any variety of fish you like ,Preparation method is same to follow.

To stone grind method:

Red chillies-9 nos

Coriander leaves -2 tbsp

Fennel seeds 1/2 tsp

Cumin seeds 1/2 tsp grind by sprinkling water in to smooth paste.

Add this stone ground  paste in tamarind water to prepare fish curry, you will enjoy the delicious taste of grandmothers fish curry.

OR

Ingredients:

Fish 1/2 kilogram

Onion shallots-100 gms

Garlic-10 pods

Tomato-2 nos chopped

Curry leaves-1 twig

Green chilli slit- 2 nos

chilli powder-3 tsp

Coriander powder-3 tsp

Turmeric powder-1/4 tsp

salt 1 1/2 tsp

Tamarind juice-1 lemon sized tamarind soaked in warm water and extract the juice.

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For seasoning:

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Oil 2 tbsp

Crushed pepper-1/2 tsp or ginger can be used in the place of pepper as you prefer.

Step-1:

Peel and cut Shallots andGarlic in to big pieces,Chopp Tomato,slit green chillies keep ready.

Step -2:

Take a bowl add 3 cups of water, add tamarind juice ,chilli powder,Coriander powder Salt and Turmeric powder mix all well and keep aside.

Step-3:

Clean fish with few drops of lemon and 3 pinches of salt, wash off and keep ready for cooking.

Step-4:

Heat pan with oil season with above  mentioned ingredients.

Add cut garlic, onion, curry leaves and Green chillies saute until golden brown.

Add chopped Tomatoes mix well till it leaves its skin,add crushed pepper in it.

Step-5:

Now add prepared gravy in step-2 allow it to boil for 5 to 10 minutes when it starts  becoming thick add fish .

Step -6:

Simmer and cook ,It takes few minutes for the fish to get cooked,Check consistency,it leaves oil on top of the curry.Leave it in the same kadai do not keep closed for sometime.

Serve with hot steamed rice.Fish curry tastes great on the next day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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