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Chettinad Fish Curry

Want to know how to make a delicious Chettinad Fish curry? Learn it from the Chef himself!
Here we have our friend Chef P, in our virtual kitchen, who is going to share some famous, some restaurant style and some secret recipes with us, in coming weeks !  So stay tuned, friends!!!!!

INGREDIENTS for Chettinad Fish Curry:

  • Fish – 5 to 6 pieces(I used Vanjaram fish variety)
  • Tamarind – lemon sized
  • Turmeric powder – a generous pinch
  • Coriander leaves – 1 tsp
  • Salt- to taste


  • Oil – 1.5 tbsp
  • Vadagam (the sun dried seasoning mix, used for tempering) / Vendhayam – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Small Onion – 10
  • Garlic – 5 pearls
  • Tomato – 1
  • Curry leaves – few


  • Coconut – 1/4 cup
  • Fennel seeds – 1 tsp
  • Chilli powder – 1.5 tsp
  • Coriander powder – 1.5 tsp


  • Oil – 1/2 tsp
  • Tomato – 1 chopped roughly
  • Big Onion – 1 chopped roughly

1. Grind/blend all the ingredients listed under “To grind”  (coconut, fennel seeds , chilli powder, coriander powder) in a mixer. Heat 1/2 tsp of oil in a kadai – add onion , saute till slightly browned then add tomatoes, saute until raw smell leaves and mixture becomes mushy. Add the browned onion and tomato to the ingredients in the mixer, sprinkle little water and grind it to a fine paste.
2.Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, onion, garlic saute for 3mins then add tomatoes and saute until raw smell leaves. Then add the grind-ed paste, turmeric powder and tamarind pulp. Add 1/4 cup water (adjust according to the required consistency) , add salt as per taste and allow it to boil for 15-20mins.
3.When oil separates out, add the cleaned fish pieces. Allow it to boil and the fish to cook well. The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges. At this stage garnish with coriander leaves and switch off.
4. Give resting time for at least an hour before you serve. Serve hot with tastes heavenly! Tastes better on the next day, or maybe, next to the next day  :-)


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Koke Pallo| Traditional Sindhi Style Stuffed And Baked Fish

hilsa fish stuffed

A very traditional and unique way to cook fish, Koke Pallo is nothing but a whole fish stuffed with Sindhi style Onion garlic mixture, with the tangy tamarind or lime juice, wrapped in a layer of rolled dough and baked to perfection. The tender moist texture of fish and the perfectly spiced up stuffing makes Koke Pallo a fantastic party food.

whole baked fish

Preparation time: 30 min
Marination time: 30 min
Cooking time: 25-35 min
Serves: 2-3
• Pallo (Bhing/Hilsa) whole 1
• Salt
• 1 tsp turmeric powder
• 2 tsp freshly squeezed lime juice
For the Stuffing:
• 2 Onions Grated or minced
• 4-6 cloves of garlic
• 2 inch piece of Ginger
• 3-4 Green chilies
• 1 cup fresh coriander leaves
• ½ tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tbsp coriander powder
• 3 tbsp Tamarind pulp (Sieved)
• Salt as per taste
• 1 tbsp oil or ghee

To wrap the fish:
• 2 cups flour (Whole-wheat flour as well as Maida could be used)
• Water to knead dough
• Remove scales of the fish if any, clean and pat dry it. Cut open the fish moving the knife from head towards the tail, to make space for stuffing the fish, without separating the two halves.
• Marinate for half hour with salt, turmeric powder and lime juice. Drain and keep aside.
• Knead stiff dough from wholewheat flour (or use maida) and water and let it rest for a while.
• Pound coriander leaves, green chilies, ginger and garlic in a mortar pestle till coarse mixture is obtained.
• Grate onions and mix the pounded mixture to it.
• Add the spice powders, tamarind pulp, and 1 tbsp ghee. Instead of tamarind, lime juice of 3-4 lemons/lime could be used.
• Stuff the fish with this stuffing. Using a pastry brush, apply a thin layer of oil to the surface of fish.
• Divide the dough into two halves and roll each so as to make a Roti big enough to hold the fish.
• Place fish on one rolled roti and wrap it. Place rolled dough to completely cover the whole fish from all sides. Seal with dough, if any portions of fish are visible. The wrap must cover the fish tightly from all the sides.
• Preheat the oven to 180°C.
• Place the wrapped fish on a greased tray or aluminum foil-lined tray and bake for around 25-35 minutes or till the wrapped layer is golden brown.
• Transfer the baked fish on a serving plate and break open the crust while serving. Serve it on a bed of cabbage leaves, along with some limes, tomato, onion etc.

hilsa bhing fish cooked in Indian style sindhi style

Fish Finger

Ingredients: Fish fillets – 1/2 kg (cut into long finger shaped pieces)

For marination:-
Chilli powder – 1 tbsp
Ginger-garlic paste – 1 tsp
Soya Sauce – 1 tbsp
Pepper powder – 1 tsp
Salt – As reqd

Egg – 1 no
Maida – 1/2 cup(optional)
Salt – As reqd
Bread crumbs – 1 bowl

Method: 1)Marinate fish fingers with chilli powder, Ginger-garlic paste, Soya Sauce, pepper powder and salt and keep it for half an hour.

2)Beat egg by adding little salt.

3)Dust the marinated fish fingers with maida and dip it in beaten egg.

4) Now coat it evenly with bread crumbs (after putting the fish finger in bread crumbs, roll it in your palm).

4)Deep fry these fish fingers on a medium flame until they are golden brown and cooked.

:- Serve hot with tomato sauce.

This post was submitted by Renjini Selvan.

Prawn pickle

Ingredients: Prawns – 1 kg

Red Chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Black Pepper powder – 1 teaspoon


Lemon juice / vinegar – 1 teaspoon

Oil – 1/2 cup

Shallots, peeled and sliced – 10-12

Garlic, cut into thin strips – 1 pod

Kashmiri chilli powder – 2 tablespoons

Vinegar – 1/2 cup + 1/2 teaspoon

Sugar – 1 teaspoon

Method: Clean and wash prawns.

Marinate them with chilli powder, turmeric powder, pepper powder, salt and lemon juice / vinegar. Keep aside for half an hour.

Heat 1/2 cup oil in a pan and fry the prawns, drain and keep them in a bowl.

In the same oil used for frying prawns, add sliced shallots and garlic and saute adding little salt.

Mix Kashmiri chilli powder with 1/4 cup vinegar to form a fine paste.

When the shallots and garlic become golden brown, add the chilli-vinegar paste and mix well.

To this, add the fried prawns, sugar and little more salt and mix it uniformly and keep it on low heat for about 15 minutes.

Sterilise the bottle in which the pickle is to be kept. Wipe it with a clean cotton cloth or tissue paper so that not even a single drop of water remains inside.

Pour 1/4 cup vinegar in the bottle, close it and shake well so that each and every corner of the bottle is coated with vinegar. (This is a tip to prevent the pickle from fungus attack and to keep it for a long time).

Open the bottle and pour the vinegar out.

Now fill the bottle with prawn pickle. Sprinkle 1/2 teaspoon vinegar over the pickle before closing the bottle.

Prawn pickle is ready to serve. It will taste good if we serve after keeping it for 2 or 3 days.

This post was submitted by Renjini Selvan.