Chettinad Fish Curry

It's been awhile since I posted a fish recipe. Suddenly, I came across this Chettinad  fish curry recipe in one of my recipe books  and I was in a mood of trying out this recipe. It has a mild taste of the Chettinad flavors, that's why it makes this recipe worth trying!!!

The fish I used is a very soft one, called 'Butter Fish'. I served the fish curry with boiled rice. My husband is an avid fish lover, that prompts me to try out many fish recipes. Though Chettinad flavors are strong , this  is a mild, but a very aromatic gravy:) 

Preparation time : 20 minutes
Cooking time :15 minutes

Ingredients :

Fish : 500 gm [here I have used butter fish]

For the masala :
Shallots :  1/2 cup
Tomato : 1 quarted
Coriander powder : 1 3/4  tbsp
Garlic paste : 1 tbsp
Turmeric powder ; 1/2 tsp
Red chilli powder : 1 1/2 tbsp
Fennel seeds : 1 tbsp

For the gravy :
Mustard seeds : 1 tsp
Curry leaves : 1 sprig
Shallots : 3/4 cup finely chopped
Tomato paste : 2 tbsp
Tamarind paste : 1- 1 1/2 tbsp
Coconut milk : 2 cups thick milk
Salt to taste
Coriander leaves : 3 tbsp, finely chopped

Method : 

1. Heat oil in a kadai, add the fennel seeds when you get the aroma, add the halved shallots. Saute till they are translucent.

2. Add the tomato and saute till it is pulpy. Now add the coriander powder, red chilli powder, garlic paste and turmeric powder.

3. Saute well till the raw smell disappears. Take off from fire, when cool put it in a blender and blend to a smooth paste. Keep aside.

4. In an earthen vessel, heat oil. add the mustard seeds, when they stop spluttering and the curry leaves, stir for 8-10 seconds.

5. Now add the chopped shallots and saute till they are translucent. add the tomato paste and keep stirring for 2-3 minutes. Add the tamarind paste and mix well. Keep stirring for awhile.

6. Add the prepared paste and stir for 4-5 minutes. Add 1/2 cup of water and salt, and close the lid.

7. When it starts to boil add the pieces of  fish lightly stir and close the lid.

8. After 7-8 minutes open the lid and pour in the coconut milk and just shake the vessel lightly so that the pieces of fish do not break.

9. Put off the flame,after a minute of pouring in the coconut milk or else the milk will curdle.

10. Transfer to a serving dish and garnish with chopped coriander leaves.