Chennai Fish Curry

Name: Chennai Fish Curry
Cuisine: Indian
Ingredients: 1/2 kg Fish – (I used Viral fish); 1 cup Pearl onions; 1 cup Big onion; 10 pods Garlic; to taste Salt; 3 tsp Chilli powder; 1/4 tsp Turmeric powder; 2 tsp Coriander powder; As needed Tamarind gooseberry size; 2 Green chillies; 1/2 tsp Mustard Seeds; 1/2 tsp Fenugreek; 1 sprig Curry leaves; 2 Tomatoes; 1 tsp Jaggery; 1/8 cup Coconut milk; 5 tsp Gingerly oil; 1 tsp Gingerly oil; 1 tsp Chilli powder

Saranya Manickam @cook_16745525

#meetthemeat There are many versions in Chennai fish curry and this is one among them, I like this version as it is limited tangy and little thick

Saranya Manickam @cook_16745525

#meetthemeat There are many versions in Chennai fish curry and this is one among them, I like this version as it is limited tangy and little thick

Saved

Ingredients

1/2 kgFish – (I used Viral fish)
1 cupPearl onions
1 cupBig onion
10 podsGarlic
to tasteSalt
3 tspChilli powder
1/4 tspTurmeric powder
2 tspCoriander powder
As neededTamarind gooseberry size
2Green chillies
1/2 tspMustard Seeds
1/2 tspFenugreek
1 sprigCurry leaves
2Tomatoes
1 tspJaggery
1/8 cupCoconut milk
5 tspGingerly oil
For garnishing
1 tspGingerly oil
1 tspChilli powder

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Steps

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.