Chettinad Recipes

Ingredients:-
Prawn - 1 kilo
Red dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Clean the prawns and mix with turmeric powder and salt and keep aside for 15 minutes.
In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingredients:-
Seer Fish (Vanjaram) - 1 kilo
Kashmir dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes.
In frying pan fry the fish using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingredients:-
Tomatoes – 1-1/2 kilo
Tamarind – 3 75 gms
Chilli powder – 175 gms
Salt – 200 gms
Asafoetida – size of small lime
Turmeric Powder – 150 gms
Gingelly oil – 1 kilo

Method:-
Cut the tomatoes and grind in a mixie to a puree consistency
Clean and soak the tamarind, when well soaked, grind it.
Boil the tomato puree, till it becomes thick
Boil the tamarind puree till it becomes thick.
Now add the tomato puree and tamarind pulp together in a thick bottom vessel. Mix well, add chilli powder turmeric powder and salt and mix well again.
Fry the asafoetida in a little oil, powder it, add it to the pickle mixture and mix well.
Heat the oil in a vessel and keep.
To the tomatoes mixture, add the heated oil little by little and cook well, till it is well cooked and does not stick to the hand when you touch it and the oil floats on the top. Remove from fire, cool and store.