Chettinad cuisine uses variety of spices and dishes are prepared with freshly ground masalas. Chettinad is a region in south India and I have prepared the fish curry of that region. The fish I used is vanjaram/ seer fish and has been cooked in a masala paste along with tamarind. I have not used coconut in this curry. The fish curry turned out to be very tasty and was paired with steamed rice.
Vanjaram/seer fish are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.
Seer fish has an average-calorie. low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immunity. It has low density of sodium. It lowers blood pressure, good for skin and eye. Helps in preventing cancer, protects cell damage and good for heart.
INGREDIENTS
- Shallots finely chopped 3/4cup
- Tamarind lemon size
- Salt to taste
FOR MARINATION
- Vanjaram/king mackerel fish 400 gm
- Rock salt 1/2 tsp
- Turmeric powder 1 tsp
- Vinegar/ lemon juice 1 tbsp
FOR THE MASALA PASTE
- Sesame oil 1 tbsp
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Coriander seeds 3 tsp
- Pepper 1 tsp
- Red dry chilies 5-8
- Garlic Indian 5-6
- Ginger 1″
- Tomatoes medium 2
FOR SEASONING
- Fenugreek seeds 1/2 tsp
- Mustard seeds 1/2 tsp
- Curry leaves 1 sprig
- Sesame oil 1 tbsp
METHOD
Clean the fish nicely with vinegar/ lemon juice, salt and water. Drain the water completely. Add turmeric powder, vinegar or lemon juice and rock salt and rub over the fish. Marinate for 2-3 hours in the refrigerator.
In a deep pan/kadai heat 1 tbsp sesame oil. Add dry red chilies and coriander seeds, saute for a minute on low heat. Add Fennel seeds, cumin seeds, pepper corns and saute till you get the aroma of the spices or for 3-4 minutes. Turn off the heat. Add garlic, ginger and roughly chopped tomatoes. Let it cool down. Blend to a nice smooth paste in n a blender and keep it aside.
In 3/4 cup water soak the tamarind.
In a kadai/ deep frying pan heat 1 tbsp sesame oil. Add the mustard seeds, fenugreek seeds and curry leaves. Let the mustard crackle. Add finely chopped shallots and saute till they become golden brown in colour. Add the ground paste and nicely incorporate everything. Saute for 8- 10 minutes.
Squeeze out the pulp of the tamarind and add to the deep pan/ kadai. Add 1 – 2 cups of water. Let it come to a boil. Add little salt, as for marination salt has been added so be careful while adding salt.
Once the gravy comes to a boil, simmer and boil for 3-4 minutes. Add the fish , cover and cook for 10-12 minutes, turning slightly the fish half way. Check for salt, if needed add. Once the fish is cooked turn off the heat.
Serve hot with rice or flat Indian bread.
