How to Make Perfect Chennai Fish Curry

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, chennai fish curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chennai Fish Curry is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Chennai Fish Curry is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook chennai fish curry using 20 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chennai Fish Curry:

1. Prepare 1/2 kg Fish – (I used Viral fish)
2. Take 1 cup Pearl onions
3. Prepare 1 cup Big onion
4. Prepare 10 pods Garlic
5. Take to taste Salt
6. Take 3 tsp Chilli powder
7. Make ready 1/4 tsp Turmeric powder
8. Get 2 tsp Coriander powder
9. Make ready As needed Tamarind gooseberry size
10. Take 2 Green chillies
11. Make ready 1/2 tsp Mustard Seeds
12. Prepare 1/2 tsp Fenugreek
13. Get 1 sprig Curry leaves
14. Get 2 Tomatoes
15. Make ready 1 tsp Jaggery
16. Take 1/8 cup Coconut milk
17. Take 5 tsp Gingerly oil
18. Make ready For garnishing
19. Make ready 1 tsp Gingerly oil
20. Make ready 1 tsp Chilli powder

Steps to make Chennai Fish Curry:

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.

So that’s going to wrap it up for this exceptional food chennai fish curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!