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Chicken Chettinad


Sesame oil – 4 tbsp
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Red chilli whole - 3
Curry leaves – 2 springs
Shallots – 15, chopped finely
Tomatoes - 2, chopped finely
Green chillies – 3, slit
Garlic – 4
Tamarind paste – lemon size (use 3 cups of water)
Turmeric powder – ½ tsp
Chilli powder – 3 tsp
Coriander powder – 5 tsp
Coriander leaves – 1 bunch
Crushed peppercorns – 3 tsp
Coconut milk – ½ cup
Jaggery – a tsp.
Salt – as needed

To Marinate:
Fish – ½ kg
Turmeric powder – 1 tsp
Lemon juice – 2 tsp

Soak tamarind in warm water (3 cups), extract pulp and keep aside.
Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.

Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafetida and sauté well. Now add the onions,green chillies and garlic. Sauté for two - three minutes, then add the tomato and sauté till the raw smell leaves.

Now chilli powder, turmeric powder and coriander powder. Sauté for a minute till the raw smell leaves.
Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 20-25 minutes.

When oil gets separated and it is thick, add the marinated fish pieces. Allow it to boil for five minutes. Make sure you add the fish only when it is thick.
I usually don’t boil for more than five minutes. Now add the crushed pepper. Add little more curry leaves and coriander to garnish.
And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
Serve after an hour at least. That will help the fish to get cooked well.
Garnish them with coriander leaves.
The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer. 
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.
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