Chettinad Fish Curry

A tasty fish curry made with freshly ground spices from chettinad cuisine!

Ingredients

Kingfish -250 grams (clean and cut into desired shape)
Small onion -10 piece
Tomato -2 (finely chopped)
Garlic - 4 cloves
Turmeric powder – ½ tsp
Tamarind – 1 big gooseberry size
Curry leaves – 1 sprig
Oil – 1 tbsp

For seasoning:
Mustard seeds - ½ tsp
Fennel seeds (saunf) – ½ tsp
Fenugreek seeds – ¼ tsp

To dry roast and grind:
Red chillies - 5
Coriander seeds - 3 tsp
Pepper -½ tsp
Cumin seeds - ¼ tsp
Fennel seeds (saunf) – ¼ tsp
Cashew nut – 5
Coconut – 3 table spoon

Directions

Soak the tamarind in water in nearly 2 cups of water.  After sometime squeeze and extract the juice and keep it aside.

Take a kadai, add oil and season with mustard, fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, add chopped onion, tomato, minced garlic with little salt. Sauté them nicely till the tomato melts.

After that add the dry roasted, ground spices, turmeric powder and tamarind water. Allow to boil till the raw smell goes; add fish, once the oil starts floating.

Cover and simmer for 5 minutes; add few curry leaves before removing from the stove and close with  the lid to enhance the taste

Allow it to rest for some time.

Serve hot with steamed white rice, idli or dosa.