Chennai Fish Curry
Chennai Fish Curry

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chennai fish curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chennai Fish Curry is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Chennai Fish Curry is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook chennai fish curry using 20 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chennai Fish Curry:
  1. Prepare 1/2 kg Fish – (I used Viral fish)
  2. Take 1 cup Pearl onions
  3. Take 1 cup Big onion
  4. Get 10 pods Garlic
  5. Get to taste Salt
  6. Take 3 tsp Chilli powder
  7. Get 1/4 tsp Turmeric powder
  8. Prepare 2 tsp Coriander powder
  9. Get As needed Tamarind gooseberry size
  10. Prepare 2 Green chillies
  11. Prepare 1/2 tsp Mustard Seeds
  12. Take 1/2 tsp Fenugreek
  13. Get 1 sprig Curry leaves
  14. Take 2 Tomatoes
  15. Make ready 1 tsp Jaggery
  16. Make ready 1/8 cup Coconut milk
  17. Make ready 5 tsp Gingerly oil
  18. Take For garnishing
  19. Get 1 tsp Gingerly oil
  20. Get 1 tsp Chilli powder
Steps to make Chennai Fish Curry:
  1. Chop pearl onions,garlic, green chillies to small pieces.
  2. Grind big onions to fine paste and keep aside.
  3. Grind tomatoes to puree and keep it aside.
  4. Heat oil in a wide kadai, add mustard and when mustard starts spluttering add fenugreek and saute for a minute.
  5. .Add chopped onions,garlic, green chillies,curry leaves and saute till onions turns translucent.
  6. Add onion paste, spice powders (chilli powder, turmeric powder, coriander powder) and saute till raw smell leaves.
  7. Add tomato puree and saute till oil separates.
  8. Now add tamarind water and boil till raw smell of tamarind disappears.
  9. Add in 1 cup water, salt, jaggery and boil till the gravy thickens to required consistency.
  10. Add fish pieces, bring the flame to medium and boil for 5 minutes.
  11. If adding coconut milk, add at final stage and boil for one minute and remove from flame.
  12. Finally heat 1 tsp oil in a small kadai and when oil reaches hot, switch off the flame and add chilli powder.Fry once and add the chilli powder along with oil to fish gravy and mix.
  13. Serve hot with rice, idli, dosaand aapam too.
  14. Notes :Marinate fish with 1 tsp of lemon juice, salt, turmeric powder, chilli powder for 30 mins and wash once. By this way the smell of fish can be removed. As coconut milk gives thickness to kuzhambu I add it, you can skip it too. Step 12 is optional, but it gives nice aroma and colour to kuzhambu.

So that is going to wrap it up with this exceptional food chennai fish curry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!