Tag Archives: chettinad

Chettinad Masala

Standard

When it comes to south Indian cuisine, Chettinad is one of the most delicious cuisine with spicy, tangy and aromatic cuisine. There are many veg curry, gravy and also non veg curry and masala (fish, poultry and lamb) all these based on a basic masala recipe – Chettinad masala.

Chettinad Masala is a blend of aromatic, spicy and tangy spices. This masala is the base for many chettinad dishes. Both dry coconut and fresh coconut can be used for this masala, when the dry coconut are used the masala comes in the form of powder and when fresh coconut is used the masala comes in the form of paste. The pasty form of masala stays fresh for a week when refrigerated. Let us move on to the recipe…

Chettinad Masala

Chettinad Masala

Ingredients:

  • Black pepper – 2 tsp
  • Red chilies – 8 nos
  • Cumin seeds – 1 ½ tbsp.
  • Dry coconut or fresh coconut – 1 ½ tbsp.
  • Coriander seeds – 2 tbsps
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Cloves – 4 nos
  • Cinnamon (1” inch stick) – 2 nos
  • Fennel seeds – 2 tbsp
  • Curry leaves – 10 nos

Preparation:

  • Dry roast all these ingredients, transfer it to a plate, bring it to room temperature.
  • Grind it to a powder if dry coconut or paste if fresh coconut.
  • Transfer it to an air-tight box and store in a refrigerator.

Note: This masala can be used for veg curries and non-veg curries (poultry,chicken, egg and seafood).

Chettinad Fish Curry / Chettinad Meen Kulambu

Standard

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…

Chettinad Fish Curry / Chettinad Meen Kulambu

Chettinad Fish Curry / Chettinad Meen Kulambu

Ingredients:

  • 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

Preparation:

  • 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.

 

Duck Gravy / Vaathu Masala

Standard

This is my 4th post with Duck; I could say that nothing tastes much better as Duck. I tasted Duck curry just a few months back, and now not only I my whole family have been a great fan to Duck. This is something good, delicious and colorful gravy which goes out well with steamed rice, dosa and any Indian bread. Also I am taking this dish to Fiesta friday #53 of Angie. Let us move on to the recipe…

Duck Masala / Vaathu Masala

Duck Masala / Vaathu Masala

Ingredients:

  • Duck meat – ½ kg
  • Onions – 100 gm
  • Cinnamon – 1 “inch stick
  • Cloves – 2 nos
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Methi seeds – ¼ tsp
  • Coconut pieces – 1 tbsp
  • Garlic – 5 cloves
  • Ginger – 1” inch stick
  • Black Pepper – 1 tsp
  • Curry leaves – a string
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt to taste
  • Gingelly oil – 3 tsp
  • Coriander leaves – two stalks (for garnishing)

Preparation:

  • Dry roast cumin, fennel, methi seeds and pepper. Bring it to room temperature and grind it to a fine powder.
  • Clean and roughly chop the duck meat. Take the duck meat in a wide bowl; add in the grounded spice powder along with chili, coriander powder and salt.
  • Mix them well and marinate for 30 mins.
  • Dry roast coconut pieces along with ginger, garlic and grind them to fine paste by adding little water.
  • Peel and chop the onions to small pieces.
  • Heat oil in a pressure cooker, add cinnamon, cloves and curry leaves. Wait till they crackle.
  • Add in the onions; cook till they turn golden brown in color.
  • Add in the duck meat and cook for 5 mins.
  • Add in the coconut paste and cook till the raw smell goes off.
  • Pour in 2 cups of water and allow it to boil.
  • Pressure cook for 5 whistles.
  • Open the lid when the pressure is released and keeps in medium flame for 5 mins till the curry thickens to gravy.

Serve hot with steamed rice, parotta and any variety rice.

Note: I have prepared this as a thick masala, so have kept the curry in medium flame for 10 mins, to make the curry thicken.