Chettinad fish curry mein newly ground masale usage hote hain,
aur usi se iska flavour iss curry ko ek strong aur distinct taste deta hai.

Components –

4 large king fish (surmai) darnes
Paste
2 tbsps coconut oil
8-10 garlic cloves
1 inch ginger, chopped
10-15 shallots
4-5 cloves
8-10 black peppercorns
1 black cardamom
1-inch cinnamon stick
1/4 tsp fenugreek seeds (methi dana).
1 tsp cumin seeds.
1 tsp fennel seeds.
2 tablespoons coriander seeds.
8-10 curry leaves.
3-4 dried red chillies, stemmed.
3/4 cup scraped fresh coconut.
Salt to taste.
2 medium tomatoes, approximately sliced.
Tempering.
2 tablespoons coconut oil.
1 tsp mustard seeds.
10-15 shallots.
1 1/2 tablespoons sliced garlic.
2 green chillies, slit.
2 tsps tamarind pulp.
Salt to taste.
2-3 tablespoons chopped fresh coriander leaves.
Fresh coriander sprig for garnish.
Steamed rice for serving.

Approach.

1. To make the paste, heat coconut oil in a pan. Include garlic, ginger and shallots and sauté for a minute.
2. Add cloves, black peppercorns, black cardamom, cinnamon, fenugreek seeds, cumin seeds, fennel seeds and coriander seeds and sauté for 4-5 minutes on medium heat.
3. Include curry leaves, dried red chillies, scraped coconut, salt and tomatoes and cook till tomatoes are pulpy. Permit to cool. Transfer in a mill jar, add 1/2 cup water and grind to fine paste.
4. For tempering, heat coconut oil in a pan. Include mustard seeds and as soon as they start to splutter, add shallots, garlic and green chillies and saute till shallots turn clear.
5. Add ready paste and sauté till oil separates. Add 2 cups water and as soon as the mixture concerns a boil, add tamarind pulp, salt and blend well.
6. Add fish pieces and cook for 5-6 minutes. Include coriander and blend well.
7. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.

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