#fishcurry #traditionalrecipe #sundarishomerecipes
Fish curry is from the Indian sub-continent. It can range from mild, creamy to fiery hot. My version is a traditional Tamilnad regional style. Since most of the time the weather is hot, cooking tends to be very spicy in this area. The fish curry I am presenting is typical of this region i.e. Chettinad. Usually the fish can reach this area from the coast within 2 hours. So it is prepared immediately and let to mature in earthenware pots. The following day, you will get the taste of heaven. The chili and tamarind will play a duet on the tongue. Enjoy !!!!
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Recipe :
Ingredients :-
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Fish pieces - 500 gms.
masala:-
Soaked and deseeded dry chili - 50 gms
Fennel Powder - 1 tsp
Shallots - 3
Garlic - 3 cloves
tomato - 1/2
Grind the above to a fine paste and set it aside .
To Temper :-
Oil (Preferably gingelly oil ) - 1/2 cup
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Shallots - 8
Garlic - 8 cloves
Tomatoes - 2
Chili paste
Turmeric powder - 1 tsp
Tamarind- 1 lime size soaked and extracted 3 cups
curry Leaves
Salt to taste.
Clean fish and set it aside.
Grind chili paste and set it aside as well.
Extract tamarind and set it aside.
Heat oil and add in the fenugreek seeds and fennel seeds .
Wait for it to brown and once aroma is released add in the shallots and garlic.
Wait for the shallots and garlic to brown nicely in the oil.
Add in the curry leaves and the tomatoes.
Tomatoes have to soften and combine well with the onion and garlic.
Next add in the chili paste and stir until raw taste is no more.
Then add in the turmeric powder, stir to combine.
Tamarind extract is added in stir and let it simmer nicely until oil starts to float.
Add in some extra tomato pieces together with curry leaves. Add salt to taste.
Once oil starts to float add in the fish pieces, stir immediately , after that just shake only until fish cooks. Turn it off and let it rest few hours to mature before serving, best served the next day.
Enjoy !!!!
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