Chettinad Mutton Curry

Chettinad Mutton Curry

Recently i was looking mutton curry and came to look at yummytummy site...it came very authentic chettinad curry...it goes well with idli, dosa, roti, poori....but for rice, I wouldn't suggest. But if you prefer to make a curry for side dish, this one is for you. You will never regret.

http://www.yummytummyaarthi.com/2014/06/chettinad-mutton-curry-recipe-chettinad.html

ENJOY!!

Chettinad Fish curry

This is traditional south Indian style fish curry......Authentic village style curry:) It has nice aroma and taste yummy...Must try by sea food lovers..:)

You Need: 

Fish - 1/4 kg ( you can use prawns as well)

Onion - 3 nos 

Cumin seeds - 3 tsp

Coconut - Little less than half of coconut 

Cashew  nuts - 3 tsp (Optional)

Chilli powder - 3 to 4 tsp ( As per required spice level)

Coriander powder - 1 to 2 tsp

Green chilli's - 2 nos (Optional)

Mustard seeds - 1/4 tsp

Fenugreek seeds - few

Curry leaves - a handful

Salt - To taste

Oil - To fry

Clean and wash the fish. Pat dry and keep aside.

Grind the coconut to a fine paste. Then add onions and cumin seeds and grind well. This is the masala which gives the authentic taste to this curry.

Heat the kadai, add oil. Once heated, add mustard seeds, fennel seeds, curry leaves. Salute for a min. Then add the grinded masala and 1 cup of water. Let it boil well. Once it starts to boil, add the spice powders and salt. Cook well for 10 to 15 min in medium flame. Meanwhile add water to the tamarind and extract the tamarind juice from it. Add it to the curry.

Check the salt, spice and tamarind sour taste, curry consistency in this stage and add any if required.

Once the curry is cooked well, add the fish pieces and let it cook in low flame for 5 to 7 min.
Garnish with coriander leaves and serve with rice.

Authentic, South Indian style fish curry is now ready.

(South Indian )Fish Puttu (Shredded Fish fry)

I adopted this recipe from my aunt near my native place Tuticorin. This is south Indian style fish puttu or shredded fish stir fry. This is traditional Kerala dish with the addition of scrambled egg. 

This is very easy to make and tastes awesome. You can try using chicken and prawns in this recipe. 

You Need:

Fish ( I used sheela fish) - 1/4 kg

Onions - 5 to 6 nos (Finely chopped)

Chilli powder - 2 to 3 tsp ( As per required spice level)

Curry leaves -  a handful

Mustard seeds - 1/4 tsp

Fenugreek seeds (Vendhayam) - Pinch

Turmeric powder - pinch

Salt - To taste

Oil - To fry

Coconut powder - 3 tbsp (Optional)

Boil the fish in non stick pan with enough water for 3 to 5 min. Dont overboil. Just enough to shredd the fish into pieces. You can use the remaining water (stock) in your fish curry.

Remove the outside skins and bones if any. Keep aside.

Take a kadai, add oil. Once heated, add mustard, fennel seeds and curry leaves in order. Salute each for a min. Then add the finely chopped onions, salt to taste. Fry till it turns golden brown colour. Add the chilli powder and salute well. Once the mixture is cooked and blended well, add the shredded fish pieces and stir well. In the last stage add coconut powder if using and salute for a min.

Once the fish pieces and coconut(if using) are blended well with the masala, switch off the flame.

This fish stir fry goes well with any kinda rice or as appetizer.

Truly a yummilicious appetizer and different fish recipe. 

Chettinad Prawn masala fry

This recipe has been adopted from my MIL. Trust me, this is really a finger-licking dish. This is must try if want you to win your man's heart..:)

You Need:

Prawns - 250 gms

Onion - 3 nos

Tomato - 3 nos

Chilli powder - As per spice level

Green chilli's - 2 nos ( Optional, I personally like spice from green chilli's)

Curry leaves - one handful

Salt - To taste

Turmeric powder - pinch

Coriander leaves - For garnish

Chop the onions and tomatoes. Clean and wash the prawns. Dont forget to take the vein at the back of the prawn.

Heat the oil in the kadai, add onions and saute till it becomes translucent. Add curry leaves and sliced green chillis and stir for few more min. Dont avoid using curry leaves. It really enriches the flavor. Then add tomatoes. Add salt now which will make the tomatoes to cook fast. Add chilli powder and little water for the mixture to cook and to avoid burning.

Cook till the mixture is cooked completely and tomatoes are mashed well. Check the spice and salt level in this stage and add if needed.

Once the mixture is cooked well and add the prawns. Dont add water as sufficient water will ooze out from the prawns itself.

It is well known fact, that it takes very few minutes for the prawns to get cooked. Stir the mixture well so that the prawns are well coated with masala.

Garnish with coriander leaves.

Spicy and finger licking prawn masala fry is ready to be served. You can serve this as side dish or as an appetizer.