Restaurant Style Chettinad Style Fish Curry Recipe

Soni Khadilkar
28 ratings.
Restaurant Style Chettinad Style Fish Curry Recipe

Chettinad Style Fish Curry Recipe is a Spicy South Indian Style fish curry best paired with idiyappam's or plain rice, the taste is different than the fish curry's we normally eat. This recipe is a creation inspired by my palate memory of a prestigious hotel menu which we had it in. Serve these Chettinad Style Fish Curry Recipe with idiyappam's or plain rice for lunch.

Here are a few more variation in fish recipes.

  1. Shorshe Maach Recipe (Bengali Style Mustard Fish Curry)
  2. Mangalore Fish Curry Recipe
  3. Pohala Jhola Recipe (Pohala Fish Curry)
  4. Gaad T Tamatar Recipe (Kashmiri Fish Curry)

Cuisine: Chettinad
Course: Main Course
Diet: High Protein Non Vegetarian
Prep in

20 M

Cooks in

35 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 5-6 Fish fillet , surmai or pomphret variety
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 teaspoon Cooking oil
  • 2 teaspoon Cumin seeds
  • 6 Whole Black Pepper Corns , (adjust)
  • 3 Cloves
  • 1/2 inch Cinnamon Stick
  • 2 Cardamom (Pods /Seeds)
  • 2 Dry red chilli
  • 1 sprig Curry leaves
  • 2 teaspoon Fresh coconut , grated
  • 10 cloves Garlic
  • 1 inch Ginger
  • 2 Onions , chopped
  • 8 Pearl onions (Sambar Onions)
  • 1 Tomato , chopped
  • 4 teaspoon Tamarind Water , (adjust)
  • Salt , to taste
  • Water , as needed
  • Coriander leaves (Dhania) , to garish

Directions for Restaurant Style Chettinad Style Fish Curry Recipe

  1. To prepare Restaurant Style Chettinad Style Fish Curry Recipe, clean the fish fillets n apply salt & turmeric powder on it. Keep aside.

  2. In a shallow fry pan add oil & fry onions until they turn brownish, keep aside to grind later. Add the shallots & fry for 2 minutes then add tomatoes. switch off the gas & keep the cover the pot with a lid.

  3. In a grinder make a fine powder of cumin seeds, peppercorns, cloves, cinnamon, cardamom & red chilli. Keep aside for later use.

  4. add the fried onions, ginger, garlic,grated coconut & tamarind to the make a smooth paste.

  5. Add the dry masala powder & paste to the tomato-onion, add water as required to make gravy.

  6. When the gravy comes to a boil add the fish, add curry leaves. Cover the pot n let the fish cook properly. garnish with freshly chopped coriander.

  7. Don't make the gravy too thick or watery, it should go well with boiled rice or idiyappam's.

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Last Modified On Saturday, 31 December 2016 11:55

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