As the name suggests this is a very famous non vegetarian dish from Chettinad . This fiery and hot fish curry tastes superb with plain hot rice or dosas . It can be prepared with pomfret or rawas or surmai .
I made this curry with surmai and we enjoyed it with dosas.
Ingredients :
7 to 8 pieces........................cleaned and cut fish
1 ....................................onion chopped
1 ...................................tomato chopped
1tbsp................................ginger garlic paste
1 tsp...............................mustard seeds
8 to 10............................curry leaves chopped
salt
For the Gravy :
5 to 6 .....................dry red chillies
2 tsp........................coriander seeds
1 tsp.........................cumin seeds
1/2 tsp.........................badishep (fennel seeds)
1/2 tsp.......................pepper seeds
1/4 tsp........................fenugreek (methi seeds)
2 tbsp.......................fresh grated coconut
1 .............................small onion cut into slices
5 to 6 ......................curry leaves
1/2 lemon sized..............tamarind
oil
Method :
Heat the kadai and put 1 tbsp oil add all the ingredients given in For the Gravy one by one.
Roast them till they give out a nice aroma and grind into a fine paste .
In the same kadhai heat oil , add mustard seeds, curry leaves and onions.
When onions are golden add ginger garlic paste and turmeric powder.
Now add the ground paste and stir fry in oil till the raw smell goes.
Add fish pieces and mix gently taking care not to break them.
Add chilly powder, salt and let the curry boil for 5 to 7 minutes.
Don't overcook.
Serve this finger licking curry with plain rice of with dosas or rotis.
Sending this to following events
Anu's south-indian-kitchen @ divyasculinaryjourney
ep-series-garlic-or-turmeric @ spicenflavors
tried-and-tasted-event-chettinad-recipes
I made this curry with surmai and we enjoyed it with dosas.
Ingredients :7 to 8 pieces........................cleaned and cut fish
1 ....................................onion chopped
1 ...................................tomato chopped
1tbsp................................ginger garlic paste
1 tsp...............................mustard seeds
8 to 10............................curry leaves chopped
salt
For the Gravy :
5 to 6 .....................dry red chillies
2 tsp........................coriander seeds
1 tsp.........................cumin seeds
1/2 tsp.........................badishep (fennel seeds)
1/2 tsp.......................pepper seeds
1/4 tsp........................fenugreek (methi seeds)
2 tbsp.......................fresh grated coconut
1 .............................small onion cut into slices
5 to 6 ......................curry leaves
1/2 lemon sized..............tamarind
oil
Method :
Heat the kadai and put 1 tbsp oil add all the ingredients given in For the Gravy one by one.
Roast them till they give out a nice aroma and grind into a fine paste .
In the same kadhai heat oil , add mustard seeds, curry leaves and onions.
When onions are golden add ginger garlic paste and turmeric powder.
Now add the ground paste and stir fry in oil till the raw smell goes.
Add fish pieces and mix gently taking care not to break them.
Add chilly powder, salt and let the curry boil for 5 to 7 minutes.
Don't overcook.
Serve this finger licking curry with plain rice of with dosas or rotis.
Sending this to following events
Anu's south-indian-kitchen @ divyasculinaryjourney
ep-series-garlic-or-turmeric @ spicenflavors
tried-and-tasted-event-chettinad-recipes
Super tempting fish chettinad Nayana. Lovely & Mouthwatering dish.
ReplyDeleteTemptina and delicious Fish curry. Thanks for linking it to the event.. :)
ReplyDeleteHi, I came here via an event where you had linked in this post. You can also link it the event going on in my blog. "Tried and Tasted : Chettinad Kitchen". Here is the link for it http://elvisalakshi.blogspot.com/2013/02/tried-and-tasted-event-chettinad-recipes.html. The event is from Feb’15th to March’15th . Just add a link to the event in your post also.
ReplyDelete