Chettinad Fish Stew, also known as South Indian Chettinad Fish Gravy, is a flavorful and spicy fish curry that is popular in the Chettinad region of Tamil Nadu, India.
- 1 lb fish (any firm white fish such as cod, halibut, or tilapia)
- 2 cups of tamarind water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon ginger-garlic paste
- 4-5 curry leaves
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- Salt, to taste
- Marinate the fish with salt, turmeric, and lime juice for 20-30 minutes.
- Heat oil in a pan, add mustard seeds, cumin seeds, fennel seeds, black pepper, cinnamon sticks, bay leaves, ginger-garlic paste, curry leaves and sauté for a minute.
- Add chopped onions and sauté until golden brown.
- Add chopped tomatoes, green chilies, coriander powder, cumin powder, red chili powder and sauté for 2-3 minutes.
- Add tamarind water and bring it to a boil.
- Add marinated fish and cook for 5-7 minutes or until the fish is cooked through.
- Adjust seasoning as needed and garnish with coriander leaves.
- Serve hot with steamed rice.
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