Recipe of Homemade Chennai Fish Curry

Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Perfect Chennai Fish Curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chennai Fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chennai Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Chennai Fish Curry using 20 ingredients and 14 steps. Here is how you cook that.

#meetthemeat There are many versions in Chennai fish curry and this is one among them, I like this version as it is limited tangy and little thick

Ingredients and spices that need to be Make ready to make Chennai Fish Curry:

1. 1/2 kg Fish – (I used Viral fish)
2. 1 cup Pearl onions
3. 1 cup Big onion
4. 10 pods Garlic
5. to taste Salt
6. 3 tsp Chilli powder
7. 1/4 tsp Turmeric powder
8. 2 tsp Coriander powder
9. As needed Tamarind gooseberry size
10. 2 Green chillies
11. 1/2 tsp Mustard Seeds
12. 1/2 tsp Fenugreek
13. 1 sprig Curry leaves
14. 2 Tomatoes
15. 1 tsp Jaggery
16. 1/8 cup Coconut milk
17. 5 tsp Gingerly oil
18. For garnishing
19. 1 tsp Gingerly oil
20. 1 tsp Chilli powder

Steps to make to make Chennai Fish Curry

1. Chop pearl onions,garlic, green chillies to small pieces.
2. Grind big onions to fine paste and keep aside.
3. Grind tomatoes to puree and keep it aside.
4. Heat oil in a wide kadai, add mustard and when mustard starts spluttering add fenugreek and saute for a minute.
5. .Add chopped onions,garlic, green chillies,curry leaves and saute till onions turns translucent.
6. Add onion paste, spice powders (chilli powder, turmeric powder, coriander powder) and saute till raw smell leaves.
7. Add tomato puree and saute till oil separates.
8. Now add tamarind water and boil till raw smell of tamarind disappears.
9. Add in 1 cup water, salt, jaggery and boil till the gravy thickens to required consistency.
10. Add fish pieces, bring the flame to medium and boil for 5 minutes.
11. If adding coconut milk, add at final stage and boil for one minute and remove from flame.
12. Finally heat 1 tsp oil in a small kadai and when oil reaches hot, switch off the flame and add chilli powder.Fry once and add the chilli powder along with oil to fish gravy and mix.
13. Serve hot with rice, idli, dosaand aapam too.
14. Notes :Marinate fish with 1 tsp of lemon juice, salt, turmeric powder, chilli powder for 30 mins and wash once. By this way the smell of fish can be removed. As coconut milk gives thickness to kuzhambu I add it, you can skip it too. Step 12 is optional, but it gives nice aroma and colour to kuzhambu.

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So that's going to wrap this up for this special food Recipe of Homemade Chennai Fish Curry. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!