Recipe of Quick Chennai Fish Curry

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare 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 tasty. This will be really delicious.

Chennai Fish Curry is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Chennai Fish Curry is something which I’ve loved my entire life.

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

The ingredients needed to make Chennai Fish Curry:

1. Make ready 1/2 kg Fish – (I used Viral fish)
2. Get 1 cup Pearl onions
3. Get 1 cup Big onion
4. Make ready 10 pods Garlic
5. Make ready to taste Salt
6. Prepare 3 tsp Chilli powder
7. Prepare 1/4 tsp Turmeric powder
8. Take 2 tsp Coriander powder
9. Make ready As needed Tamarind gooseberry size
10. Get 2 Green chillies
11. Prepare 1/2 tsp Mustard Seeds
12. Prepare 1/2 tsp Fenugreek
13. Prepare 1 sprig Curry leaves
14. Make ready 2 Tomatoes
15. Get 1 tsp Jaggery
16. Get 1/8 cup Coconut milk
17. Make ready 5 tsp Gingerly oil
18. Take For garnishing
19. Make ready 1 tsp Gingerly oil
20. Prepare 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 is going to wrap this up with this exceptional food chennai fish curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!