Chettinad Fish Curry

I simply love fish. Any type.. any size. It's in my DNA. I happen to find really fresh white Pomfrets this weekend and I simply couldn't resist buying them.

Fish has been an integral part of my growing up years. Mom ran a typical Bengali Kitchen where no meal is complete without some form of fish dish.

I have of course expanded my horizon and cook all kinds of fish curry with no regional bias. I like spicy food and Chettinad cuisine has a special place in my heart...

You need :-

1. Fish ( Pomfret ) :- 1/2 Kg
2. Onion :- 2 Medium sized
3. Tomato :- 2 No.
4. Curry Leaves:- 1 twig
5. Green Chillis :- 2 no. slit.
6. Garlic :- 8 pods. finely chopped.
7. Mustard seeds :- 1 tsp
8. Red chilli Pd :- 1 tsp
9. Turmeric Pd :- 1/2 tsp
10. Tamarind paste :- 1 Tb Sp
11. Cooking oil :- 4 tb sp
12. Salt :- as per taste

 For Grinding:- 

 

1. Coriander seeds :- 2 tsp

2. Cumin seeds :- 1 Tsp

3. Fennel Seeds :- 1 Tsp

4. Pepper :- 10 No.s

5. Fenugreek Seeds :- 1/2 Tsp

6. 2 Dried Kashmiri Chillies :- 3 No.s

Preparation Method :-

• Clean the fish. Wash thoroughly. Add salt and turmeric powder and marinate it for about 1 minutes.
• Chop the tomatoes, Onions and Garlic and keep it aside.
• Dry Roast the masalas for grinding and then powder them.
• Heat Oil in a pan. Once the oil is hot add the fenugreek seeds followed by mustard seed.
• Add Curry leaves and onions. Fry till the onion turns light brown in color.
• Add garlic, followed by the ground masala powder . Fry for a few minutes.
• Add the chopped tomato and tamarind paste and cook till the tomatoes become mushy.
• Add a cup of hot water to make some gravy. Add salt.
• Once the gravy is boiling, add the fish, cover the vessel and cook for 8 to 10 minutes or till the fish is cooked.

Tit Bits :-

1. This gravy can be cooked with fish of your choice. I have used White Pomfret.
2. My gravy was medium spicy. Add more red chilli if you want it more spicy.
3. This dish is best eaten with rice but can be a good accompaniment for idli, Dosa or appam.