09 December 2013,12:09 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut fish into ½ inch thick slices. Wash well, drain and dry on kitchen towels. Arrange the fish on a large plate or in a bowl.

To Marinate Fish:

  • In a small bowl, mix all the ingredients for marination until it forms a smooth reddish yellow paste.
  • Apply this paste on both sides of each fish slice. Cover and keep it for marination in the refrigerator.

Preparation of Chettinad Masala Paste:

  • In a pan, dry roast all the ingredients (except oil) until they release natural oils and are intensely aromatic.
  • Grind them and add IDHAYAM Sesame oil and grind to form a deep reddish-brown fine paste. Set aside.

Preparation of Curry:

  • Heat a pan and add IDHAYAM Sesame oil. Then add Mustard seeds, fenugreek seeds and Curry leaves and sauté them in medium heat until they are crackling.
  • Add chopped shallots and sauté until they change colour.
  • Then mix the ground Chettinad masala paste along with thick tamarind extract.
  • Sauté the ingredients for few minutes and add little water till the paste becomes dark brown and the oil rises to the surface. This is the base for the kulambu.
  • Now, add Coconut milk and stir gently to avoid splitting. Season with salt.
  • Reduce flame and allow the gravy to simmer. Simultaneously, remove the marinated fish and bring it to room temperature.
  • In a pan, add 2 teaspoon of IDHAYAM Sesame oil and fry the fish slices until golden brown and crisp on both sides; drain and keep aside.
  • When the gravy is simmered and oil comes to the surface, add fried fish slices and poach them gently for 10 minutes until it absorbs all the flavours of the gravy.
  • As soon as the fish is tender and the curry is a deep, brownish colour, turn off the heat.
  • Garnish with coriander leaves and squeeze in the lime juice to give it a citrus tang.        
  • Serve with hot steamed rice.


To Marinate:

  • ½ teaspoon Turmeric powder
  • ¾ teaspoon Red Chili powder
  •  A pinch of Salt
  • Juice of ½ a lime
  • 2 teaspoon IDHAYAM Sesame oil

For Chettinad Masala Paste:

  • 6 Garlic cloves
  • 1 inch Ginger
  • 1 teaspoon whole Black peppercorns
  • 4 cloves
  • 1 teaspoon Coriander seeds
  • 1 brown Cardamom
  • ½ inch Cinnamon stick
  • 1 teaspoon Fennel seeds
  • 5 hot dried red Guntur chilies
  • 4 dried red bor chilies
  • ¼ teaspoon Salt
  • Little IDHAYAM Sesame oil

For Curry Base

  • 2 teaspoon IDHAYAM Sesame oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Fenugreek seeds
  • 6-8 Chopped Shallots
  • 100 ml thick Tamarind extract
  • 500 ml thick Coconut milk
  • 1 teaspoon Salt
  • Few curry leaves

To Garnish:

  • 3 teaspoon chopped fresh coriander leaves
  • Juice of ¾ a lime

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