Chettinad Fish Curry is a flavorful and aromatic South Indian dish that originates from the Chettinad region of Tamil Nadu. It typically features a blend of spices, coconut, and tamarind that gives it a rich and tangy taste. Here’s a recipe for Chettinad Fish Curry:
Ingredients:
For Marination:
- 500 grams fish fillets (use any firm fish like kingfish, tilapia, or snapper), cut into pieces
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For Curry:
- 2 tablespoons oil (preferably gingelly oil or any vegetable oil)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 sprig curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2-3 dry red chilies
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon poppy seeds
- 1 tablespoon grated coconut (fresh or desiccated)
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon tamarind paste
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Marinating the Fish:
- Wash the fish pieces thoroughly and pat them dry using a paper towel.
- In a bowl, mix the fish pieces with turmeric powder, red chili powder, and salt. Allow it to marinate for at least 30 minutes.
Making the Curry:
- Dry roast coriander seeds, cumin seeds, fennel seeds, poppy seeds, and grated coconut separately until they turn aromatic. Let them cool down.
- Grind the roasted spices along with ginger-garlic paste into a smooth paste using a little water. Keep this masala paste aside.
- Heat oil in a deep pan or kadai over medium heat. Add mustard seeds and fenugreek seeds. Let them crackle.
- Add dry red chilies and curry leaves. Sauté for a few seconds until fragrant.
- Add chopped onions and sauté until they turn translucent.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now, add the prepared masala paste, turmeric powder, red chili powder, and salt. Cook the masala paste until the oil starts to separate from the sides of the pan.
- Add tamarind paste and water to achieve your desired consistency. Bring the curry to a gentle simmer.
- Once the curry starts simmering, add the marinated fish pieces carefully. Gently mix them with the curry, making sure not to break the pieces.
- Cover the pan and let the fish cook in the curry for about 8-10 minutes or until the fish is cooked through and flakes easily with a fork.
- Once done, turn off the heat and garnish with fresh coriander leaves.
Your flavorful Chettinad Fish Curry is ready to be served! Enjoy it hot with steamed rice or any Indian bread of your choice.
