Cleaned Fish pieces-4 cut into medium sized round pieces
Ginger-very small piece (minced )
Garlic-10 cloves( minced )
Tomato-2 med chopped
Small onion -20-25(chopped)
Kashmiri chilly powder-21/2tsp
Roasted jeera powder-one pinch
Roasted fenugreek powder-one pinch
Marinate the fish with 1tsp chilly powder,turmeric powder ,salt , lemon juice and keep it aside for 2 hours .
Heat oil in a kadai .Splutter mustard seeds,fenugreek seeds and curry leaves .Now add chopped small onion ,ginger ,garlic and saute till the raw smell goes ..Now add chilly powder (2tsp or according to ur taste ),coriander powder and saute for 1 minute in low flame .Add tomato pieces into this and saute till its cooked ..Add the tamarind water (soak tamarind in 3 cups of warm water for 10 minutes and drain the water ) and salt .Boil the mixture .Now cook it for about 15 minutes in low flame. Add the fish pieces one by one .Just rotate the kadai slowly .Close the kadai and cook the fish for 10 minutes in low flame .Open the kadai and increase the flame and cook for another 5 minutes .By that time u will get semi medium gravy ..Now remove from the fire ..Sprinkle jeera powder and fenugreek powder .(If u want u can increase amount of powders ).let the curry cool down and serve with rice
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I thought all Chettinad recipes had a seasoning of Curry leaves. Please clarify my ignorance. Which Chettinad recipes have curry leaves for seaasoning? Chicken, Fish or Veg.
Ciekawa strona, dodalem ja do ulubionych, zapraszam do odwiedzenia mojej
I have updated the recipe..Plz go through this ..thank u
I love the post. It looks good. Kudos!