Chettinad Fish Curry – Indian Fish Curry Recipe – Black Pomfret Curry – How To Make Fish Curry

Chettinad Fish Curry – Indian Fish Curry Recipe  – Black Pomfret Curry – How To Make Fish Curry

The villages and towns that are in the Chettinad belt are closer to the Coromandel coast of Bay of Bengal and not too far from the Indian ocean. Hence it makes sense to use sea fish to make Chettinad fish curry. We used black pomfret. Fish that are white, lean and firm suit this type of curry. However, if you are in a region locked by land, use any lake fish that is white and lean. Cook with what you have.

Our Chettinad fish curry recipe will yield 6 servings, with 210 kilocalories in each. To follow our recipe of Chettinad fish curry you will need the ingredients listed below,

Ingredients, Measurements & Nutritional Values

To Prep Fish (Seasoning)
Black pomfret	500 grams
Turmeric	1/2 teaspoon
Salt	To taste
To Sear Fish
Sesame oil (Gingelly oil)	1 tablespoon
For Tamarind Extract
Tamarind	30 grams
Water	500 ml
For Masala Paste
Sesame oil (Gingelly oil)	1/2 tablespoon
Green chilli	1
Garlic	30 grams
Ginger	20 grams
Shallots	100 grams
Tomatoes	4-5
Fennel seeds	1/2 tablespoon
Cumin seeds	1 teaspoon
Black peppercorns	1 teaspoon
Coconut	100 grams
Water	20-30 ml
For Curry
Sesame oil (Gingelly oil)	1 tablespoon
Green chilli	1-2
Curry leaves	A sprig
Fennel seeds	1/2 teaspoon
Cumin seeds	1/2 teaspoon
Fenugreek seeds	1/4 teaspoon
Salt	To taste
Turmeric powder	1/2 teaspoon
Coriander powder	1.5 tablespoon
Red Chilli Powder	1 tablespoon
Coriander leaves	A handful
Water	200-300 ml

Click on the nutritional chart below to zoom

Facts

• Black pomfret is a good source of Omega 3 fatty acids and vitamin D.

Video Walk Through – Chettinad Fish Curry – Indian Fish Curry Recipe – Black Pomfret Curry – How To Make Fish Curry

Instructions – Chettinad Fish Curry – Indian Fish Curry Recipe – Black Pomfret Curry – How To Make Fish Curry

Make Tamarind Extract

1. Take a mixing bowl.
2. Add tamarind.
3. Pour boiling water over tamarind and allow it to soak for an hour.
4. An hour later, squeeze the tamarind thoroughly and extract the juice.
5. Drain the extract through a colander and discard the pulp.

Season Fish

1. Take a mixing bowl.
2. Add steaks of black pomfret.
3. Add turmeric powder and salt.
4. Coat the steaks thoroughly.

Sear The Fish

1. Set a skillet on medium heat.
2. Add sesame oil and allow it to heat up.
3. Once the oil is hot, add the seasoned fish steaks. Shake the steaks as you lay them on the surface of the skillet so that they don’t stick to it.
4. Cook each side for a minute and nothing more.
5. Remove from heat and set aside.

Make Curry Paste

1. Set a skillet on medium heat.
2. Add sesame oil and allow it to heat up.
3. Add fennel seeds, cumin seeds, black peppercorns, green chilli, garlic, ginger, shallots, tomatoes and sliced coconut. Saute for two minutes and brown them.
4. Once browned, transfer to a blender. Add little water and blitz into a smooth paste.

Make Curry

1. Set a sauce pan or pot on medium heat.
2. Add sesame oil and allow it to heat up.
3. Add green chilli, curry leaves, fennel seeds, cumin seeds and fenugreek seeds. Saute for a minute or two. You won’t need more than 1/4 teaspoon of fenugreek seeds. Excess of it would make the curry very bitter.
4. Add the masala paste, turmeric powder, coriander powder, red chilli powder and salt to taste. Mix well and saute for 2 to 3 minutes.
5. Add tamarind extract and a little bit of water. Mix well and reduce the heat to low. Simmer for 20 minutes.
6. 20 minutes later, add coriander leaves. Mix well and cook for 5 minutes.
7. 5 minutes later, add the seared fish steaks. Mix gently and turn off the heat in 5 minutes.
8. Cover the Chettinad fish curry with a tight lid and set it aside for 15 to 20 minutes. The fish will be cooked to perfection in the residual heat.

Serve Chettinad fish curry with rice, millet or any flat bread of your choice.

Chettinad Fish Curry – Indian Fish Curry – Black Pomfret Curry, another healthy recipe, the hissing cooker way.