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Showing posts with label chettinad cuisine. Show all posts
Showing posts with label chettinad cuisine. Show all posts

Tuesday, August 16, 2016

Chettinad Fish Curry

A few days back, we had purchased Seer fish in a larger quantity than usual. After preparing a batch of Rawa fry on the same day, I had popped the rest into the deep freeze as I wasn't too sure of making a routine Odia style fish curry with it. The fish curries in Odisha are usually done with river fish like Rohu, Catla or Mirkali ( a golden version of Rohu ) which have a different texture and smell as compared to sea fish like the Seer fish. Hence the dilemma.

So, I ended up looking for various Seer fish preparations on the net. Quite a few of them seemed to be too spicy for our liking and I had almost resigned myself to preparing another batch of rawa fry with a little twist in the flavor. I even marinated the fish with salt, turmeric and lemon juice for the purpose of preparing a fry. Simply out of habit (though sheer boredom is more like it ), I kept surfing for curries even as the fish was being fried ( without the rawa layer which I wanted to add at a later stage ). And I stumbled upon this wonderful blog Chettinad Recipes which had the recipe for a light yet seemingly delicious fish curry. Without any deliberation, I went ahead and prepared it with the pan fried fish ( the original used raw one ) and it turned out every bit as delicious as I had envisioned it would be.

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

For the marination -

  • 500 gm Seer fish 
  • juice of 1 lemon
  • 1/4 tsp red chili powder
  • 1/3 tsp turmeric
  • salt to taste
For the curry -

  • 1 cup chopped shallots
  • 1 head of garlic ( peeled and finely chopped )
  • 2 medium size Tomatoes ( country variety is preferable )
  • 1/2 tsp Tamarind paste  ( depends on the sour content of the tomatoes/one's preference )
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric
  • 1 tsp mustard seeds
  • 2 pinch fenugreek seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1 sprig of curry leaves
  • 2 tbsp Fortune Vivo oil
  • salt to taste
  • chopped cilantro for the garnishing

Preparation - Wash and clean the fish. Marinate with salt, turmeric, red chili powder and lemon juice for 20 mins.

Peel and finely chop the tomatoes.

Cooking - Heat the oil in a wok. Add the fish pieces and fry them lightly on both sides. Remove and keep aside.

In the same wok, add the mustard, black peppercorns, cumin, fennel and fenugreek seeds. Once they crackle, add the chopped onions and garlic. Saute till the onions start to sweat. Then add the tomatoes and sprinkle a bit of slat over them. Cook till tomatoes turn mushy.

Add all the powdered spices and cook for 3-4 mins.

Add the tamarind dissolved in about 2 1/2  cups hot water. Adjust salt. Bring it to boil.

Add the fried fish and let it simmer for 15 mins. Stir 2-3 times in between to that it does not get burnt at the bottom .

Once the curry acquires the desired consistency, add the chopped cilantro and the roughly torn curry leaves.

Cover with a lid and remove from flame. Let it stand aside for sometime.

Serve at room temperature .

Saturday, February 8, 2014

Chettinad Chicken

I did it. Chettinad Chicken has been on my 'To-Do' list for the longest possible time. And I had kept on procrastinating till i ran out of gravy chicken recipes. A quick look at my drafts revealed quite a few recipes that I had bookmarked for sometime. And the first one happened to be this rich and delectable South indian style curry.

Chettinad happens to be a part of the state of Tamil Nadu and it is quite known for its rich and aromatic cuisine. A flourishing traders community known as the 'Chettiars' are attributed with the distinct 'Chettinad Cuisine'. The famous saying in South India 'One is lucky to eat like a Chettiar' bears testimony to the rich culinary heritage of this region. And Chettinad Chicken happens to be one of the more (if not the most) famous non-vegetarian recipes from this region. Read on:

Preparation Time - 50 mins - 1 hr

Ingredients -1/2 kg skinless chicken, 1 large onion + 1 medium sized onion, 1 large tomato, 1/2 tsp turmeric, 1 tsp lime juice, 5 tsp oil, 2 tsp ginger garlic paste, 1/2 tsp chilli powder, salt to taste, chopped coriander for the garnish.

For the masala - 1/2 tsp cumin seeds, 1/2 tsp coriander seeds, 1/2 tsp fennel seeds, 1 tbsp poppy seeds, 2 red chillis, 1 tsp peppercorns, 1/2 inch cinnamon, 2 cloves, 1 green cardamon, 1 petal of star anise, 1 petal of mace, 1 pinch nutmeg, 3 tbsp freshly grated coconut.

Preparation - Marinate the chicken with salt, turmeric and lime juice. Keep aside for 1-2 hours.

Cut the onion into thin slices. Chop the tomato into small pieces.

Cooking - Dry roast all the masalas except for star anise, mace, nutmeg and coconut. (Better to roast each masala/spice separately till it gives off its distinct fragrance but if one is running short of time roast them together taking care not to burn any of it.)

Dry roast the coconut separately. Allow all the roasted masalas and coconut to cool down. Then combine and grind into a coarse powder. Add the ginger garlic paste to this powder.

Heat the oil in a wok. Add curry leaves and sliced onions. Fry on low flame till onion turns light brown.

Add the masala paste along with nutmeg, mace and star anise. Fry for 3 minutes.

Add the tomato pieces with chilli powder and a little salt. Cook till tomatoes turn tender and start to leave oil.

Add the chicken pieces. Cook covered on medium to high flame for 5-6 minutes,stirring once or twice in between.

Add 1 to 1 1/2 cups of boiling water to the chicken. Simmer for 5-6 minutes or till the chicken pieces are tender.

Switch off flame and garnish with coriander leaves.

Serve hot with paratha/appam or even white rice.

Note - I used only 2/3 of the total ground masala as i find it rather spicy. But u can modify the quantity of masala as per taste.

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