A delicious Chettinad fish curry make with freshly ground spices, with a hint of tamarind for the tangy taste!
This is the second post in the series for Fortune Rice bran oil and this time, I attempted a Chettinad Fish Curry.
A bit about Fortune Rice Bran Oil again. The oil helps enhance the immune system. Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity. It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micro-nutrients intact. It has a darker appearance primarily due to Oryzanol. This oil is equally healthy if not more.
Having said that, I must admit cooking with oil is often considered unhealthy. We all need fats in our body for a healthy living and the oils and fats have earned a bad name. As long as we have oil in moderation, it is definitely healthy. The best way to incorporate oil in our diet is to use it moderately in curries and dals. We don’t need to eat deep fried food everyday. But having a spoonful of oil daily as a part of the usual cooking is definitely good for us.
And honestly, I do believe that we must indulge in deep fried food once in a while. As long as you don’t do it on a regular basis, I thinks okay to indulge in a deep fried poori or a samosa occasionally.
Coming back to the recipe, I must admit I love Chettinad cuisine. Some advantages of having a north south marriage is the variety of food we get to eat at home. I have learnt so many authentic recipes from my husband’s side of the family. The little special family tweak which makes the food so much more appetising 🙂 This Chettinad fish curry is sure a hit at our home!
Desi Health Bites : Chettinad Fish Curry
Ingredients
- 1 1/2 inchs tamarind ball of
- 3 tbsps Rice Bran Fortune Oil
- 1 tsp fenugreek seeds (methi)
- 10 cloves garlic
- 10-15 shallots peeled and halved
- 1 tbsp chilli powder (non spicy, I use kashmiri )
- 2 tbsps coriander powder
- 1 tsp turmeric powder
- 10 -15 curry leaves
- 1 tomato medium chopped
- 500 gms king fish seer or sliced
- to taste salt
To be ground together as paste 1
- 1 tsp poppy seeds (khus khus)
- 5 -10 black peppercorns
- 1 tbsp cumin seeds (jeera)
- 1 tbsp fennel seeds (saunf)
- 1/4 cup coconut freshly grated
To be ground together as paste 2
- 8- 10 shallots (small onions)
- 8 - 10 cloves garlic
Instructions
- Make the paste 1 by grinding all the ingredients mentioned under "To be ground together as paste 1" together till it has turned into a smooth paste. If it is very dry, use little water but keep it to minimum possible.
- Make the paste 2 by grinding together all the ingredients mentioned under "To be ground together as paste 2", this paste need not to be as smooth as paste 1.
- In a small bowl, mix together the tamarind with warm water to make tamarind paste. You can alternatively also use store bought tamarind paste (3 tbsp)
- Heat a medium sized kadai (I like to make this curry in a mud pot but a normal steel kadai works fine as well). Add the Fortune Rice Bran Oil to the kadai and heat till it is just below smoking hot. Add fenugreek seeds and fry till they start changing color. Add garlic and shallots. Fry for 3-4 minutes. At this point add paste 1. Mix well and fry for 5 minutes or so.
- Add chilli powder, coriander powder and turmeric powder. Stir till mixed well and add the paste 2 stirring it well so that it is incorporated with the existing mixture. Fry for 2-3 minutes.
- Add the curry leaves, tomato and salt and continue to stir. Cook till the oil starts separating from the masalas and it turns into a darker shade of brown. This will take about 5 minutes.
- Now add the tamarind water, along with about 1/2 more cup of hot water and boil for 5-6 minutes till the raw smell of tamarind is gone.
- Slowly add the fish slices and cook till the fish is opaque and cooked, this will take about 5minutes or so.
- Serve hot with rice and appalam.
Notes
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