Chettinad style recipes are a trademark of Tamil Nadu. Many tamil recieps are prepared in the spicy and delicious chettinad style. Chettinad cuisine is not only famous in Tamil Nadu but also in other parts of the country. Chettinad is one of the spiciest and most aromatic cuisines in the Indian subcontinent. There are many chettinad style veg as well as non-veg dishes. Being located near the sea, Tamil Nadu cuisine has many seafood recipes that are prepared in the chettinad style. If you love to eat fish and want to try chettinad style spicy fish curry, check out the recipe. Fish curry, chettinad style recipe: Serves: 3-4 Preparation time: 10 minutes Cooking time: 30-45 minutes Ingredients Mackerel fish- 5-6 pieces Onion- 1 (finely chopped) Tomato- 1 (finely chopped) Tamarind- 1tbsp Turmeric powder- 1tsp Coriander leaves- 1tbsp (chopped) Salt- as per taste Oil- ½ tsp To Temper: Methi seeds- 1tsp Mustard seeds- ½tsp Small onions- 7-8 Garlic pods- 5-6 Tomato- 1 Curry leaves- a few Oil- 2tbsp To grind: Fennel seeds- 1tsp Coconut- ¼ cup Chilli powder- 1tsp Coriander powder- 1tsp Procedure Grind all the ingredients together (fennel seeds, coconut, chilli and coriander powder) in a mixer. In a small bowl of water, soak the tamarind. Add a pinch of sugar and keep aside. Heat oil in a frying pan. Saute the chopped onions for around 2 minutes on a medium flame. Add the tomatoes and saute till it becomes tender and mushy. Put the pan off the flame and grind it the mixer with other ingredients again. Add the remaining oil in the frying pan. Season with mustard seeds, garlic, onion and curry leaves. Saute for 3 minutes and then add tomatoes. Mix well and then add the ground paste, turmeric powder, tamarind pulp and salt. Mix all the ingredients well. Pour 1 cup of water into the pan and bring it to boil. Boil for 15 minutes. Now add the fish pieces and gently stir all the ingredients. Fish cooks fast and can break off easily too. So be careful while mixing them. When the fish becomes soft and the gravy thickens, put the pan off the flame. Garnish the chettinad style fish curry with chopped coriander leaves and serve it hot with rice.