Chettinad Fish Stew | South Indian Chettinad Fish Gravy | How to make Chettinad Fish Curry
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Chettinad Fish Stew | South Indian Chettinad Fish Gravy | How to make Chettinad Fish Curry - When you look for a nice Fish Stew during weekend meals, go for this Chettinad Fish Stew, which has a tasty, thick Gravy. Here is a detailed recipe of the Chettinad Special Fish Stew with images and a video.
Chettinad Fish Stew tastes great with hot Rice, Chapathi, Dosa or Idly. This Fish Stew is made differently in each area. Andhra Fish Stew has more Sourness and Mirchi Powder. Kerala Fish stew is strong but with a balanced taste. But the Chettinad Fish Stew is thick with the aroma and spice of Mirchi Powder.
Chettinad Fish Stew is also made like other Fish Curries but it is just that the measure of ingredients varies. I love Chettinad Fish Stew but in restaurants they make the Gravy in the style used for Mutton and Chicken. But the Chettinad Fish recipe is entirely different. They just don’t use the same spices as they use for Chicken and Mutton.
I would recommend once again that if you want a nice Fish Stew, make the Chettinad Fish Stew.
Try this Boneless Fish Fry
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Tips
1.Oil– For fish stew, more Oil is absolutely essential. Only then the fish won’t smell foul. And the Stew stays tasty and fresh the second day too.
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Gravy :If you want the Gravy thick and tasty, let it cook patiently on a low flame until Oil separates.
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Sourness: There should just be a hint of Sourness in the stew. That is why it is enough to get the juice from a Lemon sized Tamarind ball.
4.Fish: Any kind of fish can be used for this Stew. I have used Catla fish and have used Fish eggs as I have them. Use them if you have them but it is ok if you don’t have them too.
Chettinad Fish Stew | South Indian Chettinad Fish Gravy | How to make Chettinad Fish Curry - Recipe Video
Chettinad Fish Stew | South Indian Chettinad Fish Gravy | How to make Chettinad Fish Curry
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 5
Ingredients
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To Marinate Fish
- 1 tbsp Mirchi Powder
- 1/2 tsp Pepper Powder
- Water - a little
- Salt
- 1/2 kilo Fish Pieces
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For Gravy
- 4 tbsp Oil
- 1/2 tsp Pepper
- 1/2 tsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- 10 Garlic
- 5 Red Chillies
- 2 Onions (finely chopped)
- 1/4 tsp Turmeric
- 2 Sprigs Curry leaves
- 1/4 cup Raw Coconut
- 2 tbsp Coriander Powder
- 2.5 tbsp Mirchi Powder
- 3 Tomatoes (finely chopped)
- Tamarind – Lemon sized
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For the stew
- 4 tbsp Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 6 Garlic
- 2 Sprigs Curry Leaves
- 2 Green Chillies Sliced
- 10 Small Onions
- Rock Salt
- 300 ml Water
- Green Coriander – Small bunch
Instructions
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On a plate, add some Mirchi Powder, Salt, Pepper Powder and some Water and make a paste. Coat the Fish pieces with the paste and let it rest.
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Heat Oil in a pan and add Pepper, Cumin Seeds, fennel Seeds, Red Chillies and Garlic and fry well. Then add the chopped Onions, Curry Leaves and Turmeric and cover and cook until Onions soften.
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In the Onions, add the Raw Coconut pieces, Coriander Powder, Mirchi Powder, Tomato pieces and Green Coriander and let it cook on medium flame until the Oil comes to the surface.
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Once the tomatoes are cooked, add to a mixie jar along with Tamarind juice and make a soft paste with it.
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Heat Oil in a pan and add Mustard Seeds and Fenugreek Seeds and let the Mustard Seeds splutter. Then add Fennel Seeds, Cumin, Curry Leaves, Garlic, Green Chillies and the Sambar Onions and fry until golden.
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Take the Tomatoes, made into a paste with the Tamarind Water and add Rock Salt, and cook on a low flame until it changes colour and the Oil separates. Then you get thick, tasty Gravy.
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Then add 300 ml Water and cook the Gravy on a medium flame for 15 minutes and Oil comes to the surface. Then add the Fish pieces, and Fish Eggs if you have them, cover it and cook on a low flame until Oil separates.
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Then add Green Coriander along with stalks, Curry Leaves along with stalks and switch off the stove and leave it untouched for an hour. Then serve the Stew with hot Rice, Chapathi, Dosa or Idly.
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