Jan 23, 2016

Madras Fish Curry Recipe - Chennai Fish Curry Recipe



You all know i try different fish curries each week, this week it was chennai fish curry and it turned out to be delicious. The curry is tangy and spicy and very flavourful.


The special thing about this curry is, it has no coconut. The tamarind used in this is less too. The flavour comes from the onions and tomatoes used in this. The onion tomato masala and the spice powder added in this will make this curry thick and gravy like.


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Cooking Time : 30 to 40 mins
Serves: 4 to 5

Ingredients:

For Marinating:
Fish - 500 grams
Chilli Powder - 2 tsp
Turmeric Powder / Manjal Podi - 1 tsp 
Salt - 1 tsp

For Masala:
Oil - 1/4 cup
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Vendayam / Methi - 1/4 tsp
Dry Red Chilli - 2
Curry leaves a small handful
Onion - 2 large chopped finely
Tomato - 3 large chopped finely
Green Chilli - 2
Chilli Powder - 1 tblspn
Kashmiri Chilli Powder - 3 tblspn
Coriander Powder / Malli Podi - 2 tblspn
Turmeric Powder / Manjal Podi - 2 tsp
Tamarind - 1 small gooseberry size or 2 tblspn
Salt to taste
Curry leaves - 2 sprigs
Coriander leaves a small handful finely chopped
Water as needed

Method:

Take fish and the marinating spices and mix well. Set aside.

Soak tamarind in some water, squeeze them well and strain it and set aside.


Heat a earthernware pot, add in oil and crakle in mustard, fenugreek, dry chilli and curry leaves.,

Add in onions and green chillies. Add in salt and mix well. Cook till it gets lightly translucent.

Add in tomatoes and cook till it gets mushy, add in the spice powders along with a splash of water and mix well. Cook till oil separates.


Now add in tamarind water and salt, add more water as needed. Bring it to a boil.

Now add in fish and mix well. Bring it to a boil again and simmer for 10 to 15 mins.

Now add in fresh curry leaves and coriander leaves.

Mix well and serve over rice.

Pictorial:
Take all your ingredients


Take your tamarind


soak it in water


squeeze it well and strain it..set aside


take fish pieces in a bowl


add in salt, chilli powder and turmeric powder


mix well adn set aside


Heat oil in a earthernware pot


add in seasoning ingredients


add in onions and green chilli


fry for few mins


add in tomatoes


mix well


cook that down a little


add in spice powders


add a splash of water


now cook this till oil separates


add in tamarind water


mix well


add salt


bring it to  a boil


add fish pieces in


mix well


bring it to a boil


simmer for few more mins


now it is done


add fresh coriander leaves and curry leaves


mix well


Serve

9 comments:

  1. Hi

    Could you tell me where you bought the beautiful clay pot from?
    Thanks!

    ReplyDelete
  2. @Anonymousi got it in my place..clay pots are easily available in my place

    ReplyDelete
  3. Hi I have a black colour clay pot put his to get rid of the smell of mud....from the pot because it comes in the dish I make inside it

    ReplyDelete
  4. Hi, I like to know whether I cook with any type of fish following with this recipe.

    ReplyDelete
  5. please dip clay pot in vinegar and water and wash it..all smell will be gone.

    ReplyDelete
  6. im not getting the curry thick, its watery , if i add less water there is no curry at all .. please tell how to make the curry thick

    ReplyDelete
  7. @mani.blogjust adjust the water little by little. increase the onion tomato mix ratio for more saucy curry

    ReplyDelete

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