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Chetinnad Fish

This simple curry dish is savory with a bit of heat. Serve with rice, which absorbs the delicious sauce nicely. A tip for peeling ginger that avoids waste and saves your fingers: Use the side of a spoon instead of a knife to scrape the ginger’s fine skin away.
By / Photography By Taylor Mathis | March 01, 2014

Ingredients

Spice Paste
  • 1 teaspoon tamarind concentrate
  • 4 cloves garlic
  • 1-inch piece of ginger, peeled and chopped
  • ¾ teaspoon cayenne powder
  • 1½ teaspoons ground coriander
  • 1 small bunch cilantro
  • 3 cups chopped tomato (fresh, if available)
  • 4 fillets firm fish, such as tilapia or red snapper
  • 1 teaspoon ground turmeric
  • 3 tablespoons vegetable or light olive oil
  • 2 cups onion (preferably red), chopped
  • 1 sprig curry leaves
  • ½ teaspoon ground fenugreek powder
  • Salt, to taste

Instructions

Grind all of the ingredients for the spice paste in a blender until a paste
forms.

Cut each fillet of fish into 4 pieces. Marinate with turmeric and salt, to taste. Set aside for 1 hour.

Heat oil in wok. Add chopped onion and curry leaves and sauté for 2 minutes. Add fenugreek powder and sauté until the onions are soft, but not brown. Add the spice paste and bring to boil. Lower the heat and simmer for 5–6 minutes. Add water, if necessary, to make the curry have the same consistency as a soup. Add the marinated fish; simmer until fish is cooked through. Salt, to taste.

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Ingredients

Spice Paste
  • 1 teaspoon tamarind concentrate
  • 4 cloves garlic
  • 1-inch piece of ginger, peeled and chopped
  • ¾ teaspoon cayenne powder
  • 1½ teaspoons ground coriander
  • 1 small bunch cilantro
  • 3 cups chopped tomato (fresh, if available)
  • 4 fillets firm fish, such as tilapia or red snapper
  • 1 teaspoon ground turmeric
  • 3 tablespoons vegetable or light olive oil
  • 2 cups onion (preferably red), chopped
  • 1 sprig curry leaves
  • ½ teaspoon ground fenugreek powder
  • Salt, to taste
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