CHETTINAD FISH CURRY
Ingredients:
Fish - 1/2 kg ( I used pomphret fish)
Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Onion - 1 small chopped finely
Tomato - 1 large cut into long slices
Curry Leaves a sprig
Coriander Leaves - 2 tblspn finely chopped
Tamarind Pulp - 3 tblspn
For Sauteing and Grinding:
Oil - 1 tblspn
Fennel Seeds / Saunf / Sombu - 1 teaspn
Onions - 1 large sliced
Garlic Paste - 1 tblspn
Tomato - 1 large chopped
Chilli Powder - 1 tblspn or to taste
Coriander Powder - 2 teaspoon
Turmeric Powder / Manjal Podi - a pinch
Coconut - 1/2 cup grated
Method:
Heat oil in a earthernware kadai. Add in fennel seeds and saute it for a min.
Add in onions and saute for a min. Add in garlic and saute for 30 sec. Add in tomatoes and saute well.
Add in spice powders and saute for a min. Add in coconut and mix well. Take that in blender and puree it well.
Now in the same kadai, add in oil and heat it. Add in mustard seeds and crackle it.
Add in onions and curry leaves. Saute till is golden.
Add in coconut masala and mix well. Cook till oil separates. Add in the long sliced tomatoes and toss well.
Add in tamarind pulp and some water. Mix it well and bring it to boil.
Add in fish pieces and mix well. Season with salt.
Simmer this for 8 to 10 mins till the fish is done. Add in coriander leaves and mix well.
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