Hard

Salt

pinch

Sunflower oil

tablespoons

Coconut Milk

Coriander powder

tablespoon

Chilli powder

Turmeric powder

Curry leaves

Fenugreek Seeds

Mustard seed

Tamarind Paste

Tablespoon

Ginger-Garlic Paste

Tomato

unit

Onion

Tuna

Chettinad Fish Fry

In a pan, heat cooking oil over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter

Add finely chopped onions and curry leaves. Sauté until the onions turn golden brown

Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Add turmeric powder, red chili powder, and coriander powder. Stir well

Add tamarind paste and mix thoroughly

Pour in the coconut milk and bring the mixture to a boil.Add the fish pieces and simmer until the fish is cooked through.

Season with salt and adjust the thickness of the curry by adding more coconut milk or water if needed.

Hard

60 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

2 min.

Step #3

2 min.

Step #4

2 min.

Step #5

5 min.

Step #6

10 min.

Step #7

10 min.

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