Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chennai fish curry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chennai Fish Curry is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chennai Fish Curry is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have chennai fish curry using 20 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chennai Fish Curry:

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

Steps 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.

So that’s going to wrap it up for this exceptional food chennai fish curry recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!