Recipe

Indian Fish Curry/chettinad Fish Curry Recipe

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Ingredients

Directions

Step #1 Apply a pinch of salt & turmeric powder to the fillets, mix evenly & keep it aside.
Step #2 In a frying pan, pour 4 tbsps of oil, & add the anise & fenugreek.
Step #3 Sauté till aroma (about 1 min).
Step #4 Add onions & garlic.
Step #5 Fry till the onion becomes slight golden brown.
Step #6 Add the tomatoes, red chile powder & coriander powder & saute it for 2 mins, till the tomatoes are pulpy.
Step #7 At this point, add 3 c of water.
Step #8 (The amount of water depends on the density of gravy needed).
Step #9 Now add the tamarind extract, & let this mixture boil on low flame for about 10 mins.
Step #10 Add the coconut milk & continue in low flame for another 5 mins.
Step #11 Now the mixture would have reduced considerably & will be quite thick.
Step #12 Add some more water, if you want.
Step #13 Add the fish pieces & some salt (keep in mind that you have already added salt to the fish) as required.
Step #14 The fish will cook very quickly, in a matter of five mins.
Step #15 Don't overcook the fish, as they may break when served.
Step #16 Serve it hot with rice.
Step #17 Note: The more thicker, the more better.
Step #18 It gets thicker as time goes by.
Enjoy the Indian Fish Curry/Chettinad Fish Curry recipe

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