Ottu Chaazhai

Preparation time
30 mins
Cooking time
40 mins
Difficulty
moderate
Serves
5 people
Meal course
Lunch
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20 medium
Sardines (Fish)
4 medium
Red chilies whole
2 Tbsp
Coriander seeds
1 Tsp
Pepper powder
2 Tbsp
Fennel seeds
1/2 Tsp
Turmeric powder
10 small
Onion (shallots)
2 Tbsp
Coconut Oil
1 as required
Tamarind pulp
1 as required
Curry leaves
1 as required
Salt
Ottu Chaazhai

This is a recipe for a traditional Kerala fish recipe.

Tip – wash the fish and make small cuts on both sides of the sardines to get more masala in them. Chaazhai means sardines, matti. Best to cook in man chatti (mud vessel)

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Sheik Mathar is a talented veteran from Hotel Management & Catering domain and happens to be a food photographer with eye for detail. He wants to be a philanthropist and would like to work for humanitarian causes.

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  1. Roast the red chilli and coriander seeds till golden brown without adding oil and switch off fire.
  2. Remove it from the Pan and then roast the other ingredients pepper, fennel seed and turmeric powder lightly in the same pan without fire.
  3. Then grind it in to powder and add little water and grind it till get paste.
  4. Add the shallots with the paste and make it further fine paste.
  5. Add the required tamarind pulp, salt, a little water and mix it well with thick consistency.
  6. Add the washed sardines’ fish with the mixed masala.
  7. Keep the mud pot in fire and add the mixed masala with fish and add the oil and curry leaves.
  8. Then cook it well till get it dry consistency.

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