Chettinad fish curry mein freshly ground masale use hote hain,
aur usi se iska flavour iss curry ko ek strong aur distinct taste deta hai.
Ingredients -
4 large king fish (surmai) darnes
Paste
2 tbsps coconut oil
8-10 garlic cloves
1 inch ginger, chopped
10-15 shallots
4-5 cloves
8-10 black peppercorns
1 black cardamom
1-inch cinnamon stick
¼ tsp fenugreek seeds ( methi dana)
1 tsp cumin seeds
1 tsp fennel seeds
2 tbsps coriander seeds
8-10 curry leaves
3-4 dried red chillies, stemmed
¾ cup scraped fresh coconut
Salt to taste
2 medium tomatoes, roughly chopped
Tempering
2 tbsps coconut oil
1 tsp mustard seeds
10-15 shallots
1½ tbsps chopped garlic
2 green chillies, slit
2 tsps tamarind pulp
Salt to taste
2-3 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Steamed rice for serving
Method
1. To make the paste, heat coconut oil in a pan. Add garlic, ginger and shallots and sauté for a minute.
2. Add cloves, black peppercorns, black cardamom, cinnamon, fenugreek seeds, cumin seeds, fennel seeds and coriander seeds and sauté for 4-5 minutes on medium heat.
3. Add curry leaves, dried red chillies, scraped coconut, salt and tomatoes and cook till tomatoes are pulpy. Allow to cool. Transfer in a grinder jar, add ½ cup water and grind to fine paste.
4. For tempering, heat coconut oil in a pan. Add mustard seeds and once they begin to splutter, add shallots, garlic and green chillies and saute till shallots turn translucent.
5. Add prepared paste and sauté till oil separates. Add 2 cups water and once the mixture comes to a boil, add tamarind pulp, salt and mix well.
6. Add fish pieces and cook for 5-6 minutes. Add coriander and mix well.
7. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.
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