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!