Chettinad Fish Curry is an easy fish curry made in 2 steps. First grinding coconut, spice powders, onion, garlic, tomato, and tamarind juice. In the second step saute onion and add the ground coconut masala, add fish, and cook. Chettinad fish curry is done.
Let's see how to make this famous dish in the Chettinad region of Tamil Nadu. This dish can be relished with Idlis, Appam, Rice, Adais, etc...
For the masala
Oil – 1 tbsp
Fennel seeds – 1 tbsp
Onion – 1 thinly sliced
Garlic – 6 nos
Tomato – 1 cubed
Coconut – ½ cup
Turmeric powder – ½ tsp
Chilly powder – 1 tbsp
Coriander powder – 2 tbsp
Tamarind soaked water – ½ cup
Oil – 3 tbsp
Fenugreek – ¼ tsp
Shallots – 15 nos sliced
Tomato – 1
Fish – ½ kg
Water -1 cup
In a pan add oil and heat
Add fennel seeds and splutter
Add one onion and saute
When the onion is translucent add garlic
Add tomato and cook till mushy. Close with a lid and cook for 2 minutes on low flame.
When tomato is mushy add spice powders
Saute in low flame for 5 minutes and add coconut
Mix and switch off the flame.
Grind with tamarind soaked water
For the curry
In an earthen Kadai add oil and splutter fenugreek seeds
Add shallots and saute till golden brown
Add the ground masala
Add ½ cup water and cook till the masala is dry
Add 1 cup warm water and add tomato and salt
When it starts to boil add fish pieces
Cover and cook for 12 minutes on low flame.
Garnish with curry leaves and coriander leaves.
Taste better when Served after 2 hours
If you understand Malayalam language, here is a quick video that you can follow:
Tad-aaa! Your quick Chettinad Fish Curry is ready to serve! Try it out and enjoy with friends and family.
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