Chettinad Recipes

Ingredients
Fish – 1/2 Kilo
Grind to a paste
Coconut grated – 6 Teaspoon
Red Chillies – 5
Ginger – 1 Inch
Garlic – 15 Flakes
Green Chillies – 3
Cashewnuts – 10
Khus Khus – 1 Teaspoon
Somph – 1

Tomatoes – 2
Onions big – 2
Salt – To Taste
Oil – For frying
Cinnamon – 1 Small, piece
Coriander Leaves – A small bunch
Lime – 1/2

Method

Smear the fish with salt and limejuice and wash well. Fry the fish in oil and remove bones, and break into large pieces.
Heat a vessel with a 4 tsp oil, add cinnamon, add 1/2 tsp somph, then add cut onion. When onions are brown, add the cut tomatoes. When cooked add the ground masala. When cooked, add the 2 glasses of hot water, when the molee boils well and becomes thick, add the fish piece boil once, remove from fire, add time juice and cut coriander leaves.

Ingredients

Fish – 1/2 Kilo
Onions – 2 Cut into long pieces
Tomatoes – 1 cut
Cinnamon – 1/4 Inch piece
Somph – 1/2 Teaspoon
Salt – To Taste
Oil – 3 tablespoon for masala
Oil – For frying the fish

Grind to a paste the following:

Khus Khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 10
Green Chillies – 10
Dried red chillies – 5
Ginger – 1/4 Inch
Small peeled pods of garlic – 10
Grated coconut – 1/4 of a coconut

Method

Wash fish well and fry in oil and break in pieces.
Heat oil in a vessel, first put cinnamon and somph then onions and tomatoes, fry for a while. Then add the ground masala, fry well till the masala is cooked. Then add 1 glass of water. When the masala is thick, put fried fish. Boil once and remove from fire.

Ingredients

Red chilly – 15
Fish – 1/2 Kilo
Dhaniya – 1 Tablespoon
Somph – 2 Teaspoon
Khus Khus – 2 Teaspoon
Small onion – 200 Grams
Garlic – 2 Full pods
Tomato – 2 Cut into pieces
Tamarind – 1 Small lemon size
Turmeric Powder – 1/2 Teaspoon
Curry leaves – A few
Salt – To taste
Oil – 3 Table Spoon
Karri vadagam – 1/4 of a small ball of vadagam made into small pieces
Oil – 100 ml

Method

Clean the fish well and cut them to 1/4 inch thick slices.
Grind red chillies, dhania, somph and khus khus into a fine paste.
Peel small onions and cut into half.
Peel garlic and cut into half.
Heat a vessel with oil, when hot, put curry leaves and the kari vadagam pieces, fry well, then add cut onions and garlic, once cooked, add the ground masala, when the masala is cooked well till the oil comes up, add cut tomatoes, when cooked add tamarind soaked in 11/2 glass water, add 1/2 spoon turmeric powder and let it boil well. When the curry boils, gravy must be thick, add fish slices, when it boils fish will get cooked. When the fish is cooked remove from the fire. Add cut coriander leaves.

Instead of kari vadagam, you can also use:
… 1/2 tsp mustard
… 1/2 tsp black gram dhal
… 1/2 tsp fenugreek
… 1/2 tsp somph