Chettinad fish curry

Chettinad fish curry

Traditional South Indian fish curry with aromatic spices.

Ingredients (4 servings)
1
Ingredient: Fish (any firm white fish)
Quantity: 500g )
Preparation: cut into pieces
2
Ingredient: Onion
Quantity: 1 )
Preparation: thinly sliced
3
Ingredient: Tomato
Quantity: 2 )
Preparation: chopped
4
Ingredient: Green chili
Quantity: 2 )
Preparation: slit
5
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: grated
6
Ingredient: Garlic cloves
Quantity: 5 )
Preparation: minced
7
Ingredient: Curry leaves
Quantity: 1 sprig
8
Ingredient: Turmeric powder
Quantity: 1/2 tsp
9
Ingredient: Red chili powder
Quantity: 1 tsp
10
Ingredient: Coriander powder
Quantity: 2 tsp
11
Ingredient: Cumin powder
Quantity: 1 tsp
12
Ingredient: Fenugreek seeds
Quantity: 1/2 tsp
13
Ingredient: Mustard seeds
Quantity: 1/2 tsp
14
Ingredient: Coconut milk
Quantity: 1 cup
15
Ingredient: Tamarind paste
Quantity: 1 tbsp
16
Ingredient: Salt
Quantity: to taste
17
Ingredient: Oil
Quantity: 3 tbsp
18
Ingredient: Fresh coriander leaves
Quantity: for garnish
Nutrition / 100 g

Calories: 129
Protein: 20g
Carbohydrates: 6g
Fat: 3g
Cholesterol: 35mg

Preparation

1
Heat oil in a pan or kadai over medium heat.


2
Add mustard seeds and fenugreek seeds. Let them splutter.


3
Add sliced onions and sauté until golden brown.


4
Add minced garlic, grated ginger, green chili, and curry leaves. Sauté for a minute.


5
Add chopped tomatoes and cook until they turn mushy.


6
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.


7
Add tamarind paste and salt. Cook for 2-3 minutes.


8
Pour coconut milk and bring the curry to a simmer.


9
Add fish pieces and gently mix. Cover and cook for about 10 minutes or until the fish is cooked through.


10
Garnish with fresh coriander leaves.


11
Serve hot with steamed rice or appam.