Chennai Fish Curry
Chennai Fish Curry

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chennai fish curry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chennai Fish Curry is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chennai Fish Curry is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Chennai Fish Curry:
  1. Make ready 1/2 kg Fish – (I used Viral fish)
  2. Take 1 cup Pearl onions
  3. Get 1 cup Big onion
  4. Get 10 pods Garlic
  5. Make ready to taste Salt
  6. Take 3 tsp Chilli powder
  7. Take 1/4 tsp Turmeric powder
  8. Take 2 tsp Coriander powder
  9. Prepare As needed Tamarind gooseberry size
  10. Get 2 Green chillies
  11. Make ready 1/2 tsp Mustard Seeds
  12. Get 1/2 tsp Fenugreek
  13. Get 1 sprig Curry leaves
  14. Make ready 2 Tomatoes
  15. Prepare 1 tsp Jaggery
  16. Take 1/8 cup Coconut milk
  17. Prepare 5 tsp Gingerly oil
  18. Get For garnishing
  19. Make ready 1 tsp Gingerly oil
  20. Take 1 tsp Chilli powder
Instructions 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’s going to wrap this up for this special food chennai fish curry recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!