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Chennai Fish Curry
Chennai Fish Curry

Before you jump to Chennai Fish Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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Be aware that your heart will be healthy if you consume blueberries. Blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant helps your body to be better at processing your fats and cholesterol. If your body is able to easily break down fat and cholesterol, they will not build up in your body or cause heart problems. That, basically, helps your heart be as healthy as possible.

There are lots of foods you will find that that are great for your body. No doubt, the foods mentioned in this article can help your body in numerous ways. The foods mentioned are essentially good for the heart, though. Try to begin eating these hearty foods regularly. Your heart will benefit greatly!

We hope you got insight from reading it, now let’s go back to chennai fish curry recipe. To cook chennai fish curry you only need 20 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Chennai Fish Curry:
  1. Take 1/2 kg Fish – (I used Viral fish)
  2. You need 1 cup Pearl onions
  3. Get 1 cup Big onion
  4. Use 10 pods Garlic
  5. Prepare to taste Salt
  6. Provide 3 tsp Chilli powder
  7. Take 1/4 tsp Turmeric powder
  8. Use 2 tsp Coriander powder
  9. Use As needed Tamarind gooseberry size
  10. You need 2 Green chillies
  11. Get 1/2 tsp Mustard Seeds
  12. Prepare 1/2 tsp Fenugreek
  13. Use 1 sprig Curry leaves
  14. Provide 2 Tomatoes
  15. Provide 1 tsp Jaggery
  16. Provide 1/8 cup Coconut milk
  17. Prepare 5 tsp Gingerly oil
  18. Prepare For garnishing
  19. Provide 1 tsp Gingerly oil
  20. Provide 1 tsp Chilli powder
Instructions to make Chennai Fish Curry:
  1. Chop pearl onions,garlic, green chillies to small pieces.
  2. Grind big onions to fine paste and keep aside.
  3. Grind tomatoes to puree and keep it aside.
  4. Heat oil in a wide kadai, add mustard and when mustard starts spluttering add fenugreek and saute for a minute.
  5. .Add chopped onions,garlic, green chillies,curry leaves and saute till onions turns translucent.
  6. Add onion paste, spice powders (chilli powder, turmeric powder, coriander powder) and saute till raw smell leaves.
  7. Add tomato puree and saute till oil separates.
  8. Now add tamarind water and boil till raw smell of tamarind disappears.
  9. Add in 1 cup water, salt, jaggery and boil till the gravy thickens to required consistency.
  10. Add fish pieces, bring the flame to medium and boil for 5 minutes.
  11. If adding coconut milk, add at final stage and boil for one minute and remove from flame.
  12. Finally heat 1 tsp oil in a small kadai and when oil reaches hot, switch off the flame and add chilli powder.Fry once and add the chilli powder along with oil to fish gravy and mix.
  13. Serve hot with rice, idli, dosaand aapam too.
  14. Notes :Marinate fish with 1 tsp of lemon juice, salt, turmeric powder, chilli powder for 30 mins and wash once. By this way the smell of fish can be removed. As coconut milk gives thickness to kuzhambu I add it, you can skip it too. Step 12 is optional, but it gives nice aroma and colour to kuzhambu.

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