Fish is a good source of omega 3 fatty acids, which aids in the development of brain. Kids should be fed with fish and other omega 3 fatty rich foods like almonds,kale, spinach, salmon fish etc. We are going to see how to make fish curry using any fish like tilapia, red snapper, pompfret or salmon. Today i have used Tilapia fish to prepare the chettinad fish curry. Let's take a look at the ingredients.
Ingredients:
500 gms of fish, tilapia or any other fish available
1 large onion, finely chopped
1 big green chilli
1 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp split black gram or urad dhal
3 tbsp gingelly oil
2 cups of tamarind paste
A sprig of curry leaves
1 tbsp chopped coriander leaves
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
How to make chettinad fish curry 🐟:
1. In a heavy bottomed pan or even earthern pan add 2 tbsp gingelly oil, tamarind paste, turmeric powder, red chilli powder and coriander powder. Bring it to boil and cook on medium flame for 29 minutes.
2. Meanwhile, in another pan heat 2 tbsp of gingelly oil. Once it gets warm, add mustard seeds and split urad dhal.
3. When the mustard seed stops sputtering add fenugreek seeds and green chilli pods. Sauté for a minute. Add finely chopped onions and sauté till the onions become translucent.
4. Clean and wash the fish thoroughly with running water. Cut into medium sized pieces and keep it aside. I have used tilapia fish.
5. Add curry leaves an switch off the flame. This step is optional.
6. Once the tamarind water has boiled for 20 minutes, it thickens a bit. Now add cleaned and washed fish pieces to the boiling tamarind water.
Tip: After adding fish pieces, the curry should not boil more than 5-6 minutes, otherwise the fish gets overcooked and get disintegrated into smaller pieces.
7. Then add fried onions to the pan. Simmer for 5 minutes.
Tip: If the curry is watery, then cook it uncovered on medium flame for another 3-4 minutes before adding fish.
8. Garnish with chopped coriander leaves and switch off the flame.
9. Awesome chettinad fish curry is ready to serve with white rice or roti.
Ingredients:
500 gms of fish, tilapia or any other fish available
1 large onion, finely chopped
1 big green chilli
1 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp split black gram or urad dhal
3 tbsp gingelly oil
2 cups of tamarind paste
A sprig of curry leaves
1 tbsp chopped coriander leaves
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
How to make chettinad fish curry 🐟:
1. In a heavy bottomed pan or even earthern pan add 2 tbsp gingelly oil, tamarind paste, turmeric powder, red chilli powder and coriander powder. Bring it to boil and cook on medium flame for 29 minutes.
2. Meanwhile, in another pan heat 2 tbsp of gingelly oil. Once it gets warm, add mustard seeds and split urad dhal.
3. When the mustard seed stops sputtering add fenugreek seeds and green chilli pods. Sauté for a minute. Add finely chopped onions and sauté till the onions become translucent.
4. Clean and wash the fish thoroughly with running water. Cut into medium sized pieces and keep it aside. I have used tilapia fish.
5. Add curry leaves an switch off the flame. This step is optional.
6. Once the tamarind water has boiled for 20 minutes, it thickens a bit. Now add cleaned and washed fish pieces to the boiling tamarind water.
Tip: After adding fish pieces, the curry should not boil more than 5-6 minutes, otherwise the fish gets overcooked and get disintegrated into smaller pieces.
7. Then add fried onions to the pan. Simmer for 5 minutes.
Tip: If the curry is watery, then cook it uncovered on medium flame for another 3-4 minutes before adding fish.
8. Garnish with chopped coriander leaves and switch off the flame.
9. Awesome chettinad fish curry is ready to serve with white rice or roti.
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