Chettinadu & Tamilian Fish Curry Dishes Cooking Recipes

When food enthusiast thinks about south India, they are sure to remember the aromatic spices, and the popular dosas, sambhar, and chutneys.

By and large, South Indian cuisine is perhaps the warmest of all Indian food. Meals are centered around rice-based or rice dishes. Rice is mixed with sambar (a soup-type lentil dish tempered with chilies and whole spices) and rasam (a warm-sour soup-like lentil dish), meat dishes, dry and curried vegetables and a host of coconut-based poppadums and chutneys (sauteed crunchy lentil pancakes).  

People living in Jersey City or tourists travelling to jersey city can try the delicious South Indian food prepared with a professional skill set from a widely known South Indian Restaurant in Jersey City NJ.

Chettinadu & Tamilian Fish Curry Dishes Cooking Recipes

Having South Indian cuisine in a foreign land is a unique and one-of-a-kind experience.   Chettinadu and Tamilian fish curry are two well-known meals from South India and if you want to learn the art of cooking them on your own to explore the spices and other ingredients then you should go through the recipes here-

1. Chettinadu

Chettinad pepper chicken masala is a tangy chicken recipe from Chettinad in South India. The fiery meat dishes in Chettinad are famous globally and this pepper chicken masala truly lives up to the Chettinad chicken recipes fame. Serve warm as a starter, with roti, rice, chapatis, dosa, parotta, or anything at all. This delectable Chettinad pepper chicken masala goes with everything.

• Dry-roast the spices in a skillet until they turn a shade darker and fragrant.
• Cool and pound coarsely in a pestle or mortar or using a spice/coffee grinder.
• Heat the oil in a wide pan and turn to low heat. Add the mustard seeds and fennel and then they sizzle and pop, add the ground spices, fry for 10 seconds until fragrant, and then add the ginger, garlic, onions, and curry leaves.
• Fry until the onions are soft and then add the tomatoes or tomato paste. Mix well.
• Now add the chicken pieces and stir well to coat them with the spices.
• Add 1 cup of water, bring to a boil, lower heat to simmer, and cook covered for about 15 minutes or until the chicken pieces are cooked through.
• You should uncover and stir in between every 3-4 minutes to make sure nothing is burning. After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook with the pan open for a few more minutes

Notes:

• You can also utilize chicken pieces with bone, just cut into the size you want and adjust cooking times as you want.
• Adjust your spiciness to your taste
• If you don’t have curry leaves, avoid preparing this meal.

2. Tamilian fish curry

Discover the secret to preparing an aromatic and flavorsome meal that’s favored by food enthusiasts. The Tamilian is a quintessential curry dish from south Indian cuisine that includes a tangy taste. Mostly eaten with steamed rice, fish curry is a famous meal in the whole of South India specifically Tamil Nadu and Kerala.

Procedure-

• Heat a shallow pan on a medium flame. Add all the blend of spices used in Chinese cooking. Mix softly and dry roast them until they begin to alter color for about 3-5 minutes. They will have a nutty aroma and turn dark brown. Cool the mix and grind in a clean coffee grinder to a fine powder. Keep aside.
• In a blender crush collectively the ginger and garlic with a splash of water to a puree and keep aside. Also, mix the onion to a fine paste separately.
• Heat a saucepan with oil on a low flame. Add the mustard seeds; as they start to splutter add the curry leaves and saute for 2-3 seconds. Now working instantly add the fenugreek seeds mix and tip in the onion paste. Cook the pasta for 4 minutes at this stage add the garlic and ginger puree and sautee for a further 2 minutes. Mix well making certain to scrape the bottom if it begins to stick to the pan.
• Now add the grated tomatoes and saute for 5 minutes until they start to soften and effuse their moisture. Now add the turmeric powder & chili powder sauteeing for some seconds to avoid the raw smells. Add a spatter of the water to make certain they do burn. At this stage add the ground spice powder and saute for 30 seconds. Now pour the rest of the water. Bring the curry to a boil, then lessen the heat and simmer for 7-10 minutes as it bubbles away. Add the sugar, tamarind paste, and salt. Mix well. At this stage add the fish steaks boiling on medium heat for 4 minutes until the fish is just prepared.
• Now add the coconut cream, coriander, and curry leaves. Boil gently for one minute. Serve hot with a raita and steamed rice.

By, reading the recipes above, Chettinadu is a meal rich in gravy while the Tamilian fish curry is favored for the taste of its strong seasonings like chili and powerful culinary spices such as garlic and ginger. 

Vindaloo, vegetable chettinadu (cooked with potatoes in a special tangy sauce), and Andhra fish curry are other delightful main course meals to discover in south Indian cuisine. The southern part of India is close to the coastal areas and hence you can explore eating spicy seafood, tasty bananas, coconut chutneys, and fresh rasam made in south Indian kitchens.  

Look for going to Edison NJ Best Indian Restaurants serving south Indian meals for a long time. That way you can expect quality main course meals, side dishes, desserts, and drinks.

Summary

To prepare Chettinadu and Tamilian fish curry at home the recipes are well-elucidated in this blog. If you prefer restaurant-style dishes then opt to visit a South Indian restaurant in Jersey City NJ.