Ingredients:

* Fish - 300 grams (Cut into big pieces)

* Mustard seeds and Urad dal - 1/2 tspn
* Curry leaves - 1 sprig
* Onion - 1 (small size) or 1/2 of a medium size onion
* Green Chili - 1
* Ginger garlic paste - 1 tspn
* Tomato - 1
* Turmeric powder - 1/4 tspn
* Tamarind - small gooseberry size
* Sugar - less than 1/4 tspn or to ur taste
* Salt - to taste
* Oil - as required (Sesame oil is preferred)
Roast and Make a paste of:
* Dry Red Chilies - 2 to 3
* Coriander seeds - 1 ½ tspn
* Cumin seeds - 1/2 tspn
* Fennel seeds(Perunjeeragam) - 1/4 tspn
* Peppercorn - 1/4 tspn
* Toor dal (thuvaram paruppu)- 1/4 tspn
* Fenugreek seeds (Vendhayam) - a pinch
* Curry leaves - 1 sprig
* Coconut - 1 tspn
Recipe:
1. Cut Onion, Green chili, Tomato into small pieces. Soak Tamarind in water f
or 15 minutes. After that extract a cup of tamarind juice from it. Keep all this
aside.
2. Heat 1/2 tspn of Oil in a pan. Add Dry red chili, Coriander seeds, Cumin s
eeds, Fennel seeds, Pepper corns, Toor dal, Fenugreek seeds, Curry leaves and Co
conut then roast them till they are almost brown. Then remove from heat and let
it cool on then grind into a very fine paste by adding little water.
3. Heat 2 to 3 tspns Oil in a pan. Add Mustard seeds and Urad dal, once it st
arts spluttering add Curry leaves, Onion and Green chili, fry till they are gold
en brown.
4. Add Ginger garlic paste and fry till the raw smell goes out. Add Tomato an
d mash it with the spatula.
5. Then add Turmeric Powder, ground paste (from step 2) and fry for 2 to 3 mi
nutes.
6. Add Tamarind juice, 1 cup of water, Salt and Sugar to it. Bring this curry
to boil once, then reduce the heat to medium, cover the pan with a lid and cook
for 10 minutes. At this stage curry becomes thick.
7. After that add Fish pieces and cook for 5 minutes or till the fish and gra
vy are cooked.

Chicken Curry
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Ingredients Chettinad Chicken

* 1 kg: Chicken
* 1 1/2 cup: Onion
* 1 cup: Tomato
* 20 cloves: Garlic
 * 1 big piece: Ginger
* 2 tsp: Pepper
* 2 tsp: Cumin seeds
* 2 tsp: Fennel (Jeera)
* ¼ cup: Coriander Powder
* ½ small cup: Chilli Powder
* Cloves (lavangam) as required
* Tamarind as required
* Salt to taste
* 5 tsp: Oil
Method
1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Sauté well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fen
nel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.
12. Serve hot.