GETTING READY:

For masala:

1. In a pan add coconut oil, 3-4 cloves of garlic, 1/2 inch of ginger, 1 chopped onion, 1 chopped tomato and cook it until the onions turn brown.

2. In a blender add the cooked onions and tomato, 1 cup shredded coconut, 1 tsp of fennel seeds, 2 tsp of coriander seeds and blend it into thick paste.

MAKING:

For curry:

3. In a pan add coconut oil, 1 tsp mustard seeds, 6-7 pods of garlic, 1/2 inch of ginger, 2-3 slit green chillies, curry leaves, 1 chopped onion, salt, ground masala and give them a mix.

4. Add 1/2 tsp turmeric powder, 2 tsp of red chilli powder, tamarind water and mix it well. Fill the pan half with water, add some coriander leaves and allow it to cook for 8-10 mins.

5. Add 2 pieces of Indian mackerel and cook it for next 5-7 mins on low flame.

SERVING:

6. Chettinad Fish Curry is ready to be served!