Friday, July 1, 2011

Chettinad Fish Curry


This is mostly prepared in Karaikudi side. This is my Grandma's recipe and my most favourite one. Its a must try recipe. It goes well with Seer FIsh (Vanjaram) and in the absense of that fish you can use Shankara fish. I have used Shankara here. 

Shankara fish - 4 (cut into halves)
small onions - 1 cup (peeled and chopped)
tomato - 3 (make it into a fine puree)
ginger garlic paste - 2 tsp
vadagam - 2 tsp (refer my Powders page)
salt to taste
turmeric powder - 1/2 tsp
red chilli powder - 1 tsp
masala powder - 1 tsp (refer to my powders page)
cumin powder - 1/2 tsp
pepper powder - 1/2 tsp
corriander powder - 1/2 tsp
hing - 1/4 tsp
tamarind - 1 lemon sized ball soaked in 2 cups of water
curry leaves - a handful

To grind:
thuvar dal - 1 tsp
coconut - 3 - 4 tbsp
fenugreek seeds - 1/2 tsp
saunf - 1/2 tsp

- in a pan add oil
- add the vadagam and fry well
- add the onions and curry leaves fry till the onions are transparent
- add the tomato puree, salt, turmeric powder, ginger garlic paste and fry well
- extract the juice from the tamarind
- to that add hing, red chilli powder, corriander powder, pepper powder, masala powder, cumin powder and mix well
- now grind "to grind" ingredients to a fine paste
- mix that with the tamarind mixture
- when the tomatoes are well cooked and when the raw smell of ginger garlic paste is gone, add the tamarind mixture and add some water
- bring that to a nice boil and close the pan with a lid
- after 5 mins add the cleaned fishes and give it one good mix
- close the pan with lid. 
- let that cook for 5 more mins and switch off the flame.

Cook this curry a night before / 2 - 3 hrs before serving. The juice will get blended with the fish and the curry will taste even more awesome.

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