### TranslatedIngredients: 5-6 Fish fillet - surmai or pomphret variety,1 teaspoon Turmeric powder (Haldi),2 teaspoon Sunflower Oil,2 teaspoon Cumin seeds (Jeera),6 Whole Black Peppercorns - (adjust),3 Cloves (Laung),1/2 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,2 Dry Red Chilli,1 sprig Curry leaves,2 teaspoon Fresh coconut - grated,10 cloves Garlic,1 inch Ginger,2 Onions - chopped,8 Pearl onions (Sambar Onions),1 Tomato - chopped,4 teaspoon Tamarind Water - (adjust),Salt - to taste,Water - as needed,Coriander (Dhania) Leaves - to garish ### PrepTimeInMins: 20 ### CookTimeInMins: 35 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Chettinad ### Course: Main Course ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Restaurant Style Chettinad Style Fish Curry Recipe, clean the fish fillets and apply salt & turmeric powder on it. Keep aside.In a shallow fry pan add oil & fry onions until they turn brownish, keep aside to grind later. Add the shallots & fry for 2 minutes then add tomatoes. Switch off the gas & keep the cover the pot with a lid.In a grinder, make a fine powder of cumin seeds, peppercorns, cloves, cinnamon, cardamom & red chilli. Keep aside for later use.Add the fried onions, ginger, garlic, grated coconut & tamarind to the make a smooth paste.Add the dry masala powder & paste to the tomato-onion, add water as required to make gravy.When the gravy comes to a boil add the fish, add curry leaves. Cover the pot n let the fish cook properly. Garnish with freshly chopped coriander.Don't make the gravy too thick or watery. Serve this delicious and full of flavour Chettinad Style Fish Curry Recipe along with Idiyappam's or Steamed Rice and Elai Vadam for an everyday meal.
