Chettinad Fish Curry

It’s a simple and easy fish curry. It’s a spicy curry which goes well with steamed rice. I love to have my mom preparation. My mom makes the best fish curry. It won’t take much time. For good taste, you can use small onions.

This curry tastes gets better the over next days… It is a best combo with steamed rice/idli / dosa…

Ingredients

Fish – 10 pieces

Halved shallots (sambar onions) – 20

Chilli Powder – 3 tsp

Coriander Powder – 3 tsp

Tamarind – lemon sized

Turmeric Powder – ½ tsp

Chopped Tomatoes – 2

Sliced Green Chilli – 3

(To Grind)

Shallots / Small Onions – 10

Fennel Seeds – 1 tsp

(To Saute)

Curry Leaves – 1 spring

Vengaya Vadagam – 1 tsp

Chopped Coriander leaves – few

Sesame Oil – 3 tsp

Method

Wash and clean the fish, and cut into medium sized pieces. I used tilapia fish.

Soak tamarind in 3 cup of water and extract the juice and keep aside.

Remove the skin of shallots and cut into two pieces, then keep it aside.

In a blender, add shallots and fennel seeds then slightly grind it as rough paste. Do not grind it as a fine paste.

In a kadai, heat sesame oil. Now add small onions, green chillies and fry for about 2 to 3 minutes.

Now add chopped tomatoes and fry until it becomes mushy. Once it done, add tamarind water and bring to boil.

Then add the chilli powder, coriander powder, turmeric powder, salt and cook until raw smell goes well.

Now add fish pieces into this curry and shallots paste and keep cook until the fish curry reaches the right consistency.

The oil should separate and float on top of the curry. Now add few chopped coriander leaves.

In pan heat oil, add vengaya vadagam, curry leaves and coriander leaves then fry for a min. Then transfer into fish curry.

Serve with hot steamed rice!!!