Chettinad Style Fish Curry Recipe

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Chettinad style recipes are a trademark of Tamil Nadu. Many Tamil recipes are prepared in the spicy and delicious chettinad style. Chettinad cuisine is not only famous in Tamil Nadu but also in other parts of the country.

Chettinad is one of the spiciest and most aromatic cuisines in the Indian subcontinent. There are many chettinad style veg as well as non-veg dishes. Being located near the sea, Tamil Nadu cuisine has many seafood recipes that are prepared in the chettinad style. If you love to eat fish and want to try chettinad style spicy fish curry, check out the recipe.

Fish curry, chettinad style recipe:

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 30-45 minutes

Ingredients

• Mackerel fish- 5-6 pieces
• Onion- 1 (finely chopped)
• Tomato- 1 (finely chopped)
• Tamarind- 1tbsp
• Turmeric powder- 1tsp
• Coriander leaves- 1tbsp (chopped)
• Salt- as per taste
• Oil- ½ tsp

To Temper:

• Methi seeds- 1tsp
• Mustard seeds- ½tsp
• Small onions- 7-8
• Garlic pods- 5-6
• Tomato- 1
• Curry leaves- a few
• Oil- 2tbsp

To grind:

• Fennel seeds- 1tsp
• Coconut- ¼ cup
• Chilli powder- 1tsp
• Coriander powder- 1tsp

Procedure

• Grind all the ingredients together (fennel seeds, coconut, chilli and coriander powder) in a mixer.
• In a small bowl of water, soak the tamarind. Add a pinch of sugar and keep aside.
• Heat oil in a frying pan. Saute the chopped onions for around 2 minutes on a medium flame. Add the tomatoes and saute till it becomes tender and mushy.
• Put the pan off the flame and grind it the mixer with other ingredients again.
• Add the remaining oil in the frying pan. Season with mustard seeds, garlic, onion and curry leaves. Saute for 3 minutes and then add tomatoes. Mix well and then add the ground paste, turmeric powder, tamarind pulp and salt. Mix all the ingredients well.
• Pour 1 cup of water into the pan and bring it to boil. Boil for 15 minutes. Now add the fish pieces and gently stir all the ingredients. Fish cooks fast and can break off easily too. So be careful while mixing them.
• When the fish becomes soft and the gravy thickens, put the pan off the flame.

Garnish the chettinad style fish curry with chopped coriander leaves and serve it hot with rice.