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Chettinad Fish Curry
- Author: Monika Manchanda
- Prep time: 20 mins
- Cooking time: 20 mins
- Serves 3-4
- 1½ inch ball of tamarind + 1/2 cup hot water
- For paste 1: 1 tsp poppy seeds (khus-khus), 5-7 black peppercorns, 1 tbsp cumin seeds (jeera), 1 tbsp fennel seeds (saunf), 1/4 cup grated fresh coconut
- For paste 2: 8-10 shallots (small onions) + 8-10 garlic cloves
- 3 tbsp Fortune Rice Bran Health oil
- 1 tsp fenugreek seeds (methi)
- 10 garlic cloves
- 10-15 shallots, peeled and halved
- 1 tbsp Kashmiri red chilli powder
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 10-15 curry leaves
- 1 medium tomato chopped
- 500 grams king fish or seer fish sliced
- Salt to taste
- In a small bowl, pour hot water over tamarind, cover and keep for 15 minutes. Extract pulp and discard the fibrous parts. Keep aside.
- Make the paste 1 and paste 2 by grinding the respective ingredients together.
- Paste 2 need not to be as smooth as paste 1.
- Heat Fortune Rice Bran Health oil in a medium sized kadai. Add fenugreek seeds and fry till they just start changing color. Add garlic and shallots. Fry for 3-4 minutes. At this point add paste 1. Mix well and fry for 5 minutes on medium heat.
- Add chilli powder, coriander powder and turmeric powder. Stir till mixed well and add the paste 2 stirring it well so that it is incorporated with the existing mixture. Fry for 2-3 minutes.
- Add the curry leaves, tomato and salt and continue to stir. Cook till the oil starts separating from the masalas and it turns into a darker shade of brown. This will take about 5 minutes
- Now add the tamarind extract plus half cup water and boil for 5-6 minutes till the raw smell of tamarind disappears.
- Slowly add the fish slices and simmer till the fish is opaque and cooked, roughly 5 minutes.
- Serve hot with rice and papad.
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