When it comes to the name chettinad, it is a blend of spices induced in the curry to give more flavor, delicious taste and attractive color. You can prepare this curry with any variety of fish; I have prepared this with Cod / Panna. Let us move on to the recipe…
- Fish – 1 kg
- Onions – 2 nos
- Tomato – 1 no
- Chili powder – 1 ½ tsp
- Coriander power – 3 tsp
- Fennel seeds / Perunjeeragam – 1 ½ tsp
- Turmeric powder – ½ tsp
- Coconut pieces – 200 gms
- Coriander leaves – garnishing
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Curry leaves – a string
- Cinnamon – 1 “inch stick
- Cardamom – 1 no
- Cloves – 3 nos
- Salt to taste
- Oil – 3 tbsp
- Shallots – 10 nos
- Tamarind – a gooseberry size
- Garlic – 4 cloves
- Clean and chop the fish to desired shapes.
- Marinate the fish pieces, with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 ½ tsp of coriander powder and salt for 20 mins.
- Peel and finely chop the shallots/sambhar onion and keep it aside.
- Peel and roughly chop the onions and tomatoes.
- Prepare the tamarind extract.
- Heat two tsp of oil in a kadai, add in the chopped onions and tomatoes, cinnamon, cloves, cardamom and cook them until they become mushy. Transfer it to a plate and keep it aside.
- Take fennel seeds, leftover chili powder and coriander powder, fried onion tomatoes, coconut pieces in a blender and grind together to a fine paste.
- Heat rest of the oil in the same kadai, add in the mustard seeds, cumin seeds, methi seeds and curry leaves. Wait until they crackle.
- Add in the shallots and garlic, cook until they turn golden brown.
- Pour in the grounded masala and cook them until the raw smell goes off.
- Pour in the tamarind extract, cover with the lid and bring it to boil.
- Add in the marinated fish to the curry, cover and cook until the fish is cooked.
- Remove the lid, keep in medium flame until the oil separates and floats on the top of the curry.
- Garnish with coriander leaves.
Serve hot. I have accompanied this fish curry with Brinjal Lentil Stir-Fry and Plantain Blossom / Vazhaipoo Stir-Fry.