Madras Fish Curry Recipe - Chennai Fish Curry Recipe

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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.