This fish curry I'm posting is another variation of the Chettinad Fish Curry. Here I've used coconut milk instead of grated coconut, as I was not in a mood to grate coconut. I like to try out variations from the original ones, as we are seafood lovers!! Here I have used fish. The spices blend well with the coconut milk . They give the gravy a smooth and milky feeling and the fish melts in the mouth...........
Fish: 1 kg
Turmeric powder: 1/2 tsp
Salt: 1 tsp
For Masala:
Kashmir dry red chilli: 10- 12,( soaked in warm water)
Turmeric powder: 1/4 tsp
Tamarind pulp: 1 and 1/2 tbsp
Fennel powder: 1 tsp
Coriander powder: 1 and 1/2 tbsp
For the Gravy:
Shallots: 1 cup, finely chopped
Garlic: 10- 12 cloves(crushed)
Tomato pulp: 1/2 cup
Coconut milk: 1 and 1/2 cup, (thick milk)
Oil: 3 tbsp
Mustard seeds: 1 tsp
Fenugreek seeds: 3/4 tbsp
Curry leaves: 1 sprig
For garnishing:
Coriander leaves: 2 tbsp finely chopped
Method:
1. Wash and dry the fish pieces and smear with turmeric powder and salt, keep for half and hour. In a flat pan shallow fry the fish pieces till they are light brown in color. Keep aside.
2. Grind together red chillies, turmeric and tamarind pulp to a smooth paste, keep aside.
3. In an earthen vessel, heat oil, add the mustard and fenugreek seeds when they stop spluttering add the curry leaves srit fry for a minute.
4. Add the chopped shallots and saute till they are translucent. Add the crushed garlic cloves and stir till the raw smell disappears.
5. Add the ground paste, fennel powder and coriander powder and saute till a nice aroma of spices you get.
6. Add the tomato pulp and stir till the oil floats, now add the fish pieces and swirl the vessel. Close and cook for 3-4 minutes.
7. Add the coconut milk and do not stir as the pieces of fish will break, just swirl the vessel. Cook for keeping the vessel open for 4-5 minutes.
8. Put of the gas and transfer to a serving bowl and garnish with coriander leaves.
9. Serve hot with rice, chapatis or rotis.
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