Chennai Fish Curry
Chennai Fish Curry

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, chennai fish curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chennai Fish Curry is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Chennai Fish Curry is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Chennai Fish Curry:
  1. Make ready 1/2 kg Fish – (I used Viral fish)
  2. Make ready 1 cup Pearl onions
  3. Prepare 1 cup Big onion
  4. Take 10 pods Garlic
  5. Prepare to taste Salt
  6. Make ready 3 tsp Chilli powder
  7. Take 1/4 tsp Turmeric powder
  8. Prepare 2 tsp Coriander powder
  9. Make ready As needed Tamarind gooseberry size
  10. Make ready 2 Green chillies
  11. Get 1/2 tsp Mustard Seeds
  12. Prepare 1/2 tsp Fenugreek
  13. Take 1 sprig Curry leaves
  14. Prepare 2 Tomatoes
  15. Take 1 tsp Jaggery
  16. Take 1/8 cup Coconut milk
  17. Take 5 tsp Gingerly oil
  18. Prepare For garnishing
  19. Prepare 1 tsp Gingerly oil
  20. Prepare 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’s going to wrap it up with this exceptional food chennai fish curry recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!