Chennai Fish Curry. 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. Culinary expert Vijayalaksmi explains how to make Chennai special Fish curry.

Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to create its well accepted delectable taste. This fish curry recipe has gotten me a little further along on that path. You can have Chennai Fish Curry using 20 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Chennai Fish Curry

It's 1/2 kg of Fish – (I used Viral fish).
Prepare 1 cup of Pearl onions.
It's 1 cup of Big onion.
It's 10 pods of Garlic.
It's to taste of Salt.
You need 3 tsp of Chilli powder.
You need 1/4 tsp of Turmeric powder.
Prepare 2 tsp of Coriander powder.
It's As needed of Tamarind gooseberry size.
You need 2 of Green chillies.
It's 1/2 tsp of Mustard Seeds.
You need 1/2 tsp of Fenugreek.
It's 1 sprig of Curry leaves.
Prepare 2 of Tomatoes.
Prepare 1 tsp of Jaggery.
You need 1/8 cup of Coconut milk.
You need 5 tsp of Gingerly oil.
It's of For garnishing.
It's 1 tsp of Gingerly oil.
It's 1 tsp of Chilli powder.

It's a from-scratch Indian Indian curry mixes are very personal, so feel free to tinker with this one as I tinkered with all the. Madras Fish Curry Recipe - Chennai Fish Curry Recipe - Yummy Tummy. You all know i try different fish curries each week, this week it was chennai fish curry and it turned out to be delicious. Tuna tastes especially good in traditional Goan fish curry, but you can use any fish with firm white This Goan Fish Curry recipe is a staple food usually eaten with rice and naan like traditional Indian.

Chennai Fish Curry instructions

Chop pearl onions,garlic, green chillies to small pieces..
Grind big onions to fine paste and keep aside..
Grind tomatoes to puree and keep it aside..
Heat oil in a wide kadai, add mustard and when mustard starts spluttering add fenugreek and saute for a minute..
.Add chopped onions,garlic, green chillies,curry leaves and saute till onions turns translucent..
Add onion paste, spice powders (chilli powder, turmeric powder, coriander powder) and saute till raw smell leaves..
Add tomato puree and saute till oil separates..
Now add tamarind water and boil till raw smell of tamarind disappears..
Add in 1 cup water, salt, jaggery and boil till the gravy thickens to required consistency..
Add fish pieces, bring the flame to medium and boil for 5 minutes..
If adding coconut milk, add at final stage and boil for one minute and remove from flame..
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..
Serve hot with rice, idli, dosaand aapam too..
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..

This fish curry recipe is easy to make and ready in less than an hour. Similar Recipes, Goan Fish Curry Anchovies Fish Curry Sardine Fish Curry Chettinad Fish Curry You all know i try different fish curries each week, this week it was chennai fish curry and it turned. Does Goan fish curry float your boat, or do your seafood curry allegiances lie elsewhere? My Goan fish curry dish is a packed full of flavour yet quick and simple to make. Check out my Goan curry kits here for a handy packet of all the top quality spices you need for this recipe.