Chettinad Fish Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Chettinad fish curry is a non vegetarian recipe native to Chettinad region of Southern India. This delicious side dish is relished with rice or appam. 

It is a great alternative to chicken or other non vegetarian recipes for is high protein content. The fish curry in Chettinad style can be prepared by boiling the ingredients in tamarind and coconut base. The mustard seeds and curry leaves add to the flavor and enhance the taste. 

The chettinad fish curry has a thick consistency. To learn how to make it, follow our step by step recipe guide below.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 5 to 6 pieces - fish
  • 1 - tamarind, lemon sized
  • 1 generous pinch - turmeric powder
  • 1 tsp - coriander leaves
  • Salt
  • To temper:
  • 1.5 tbsp - oil
  • 1 tsp - vadagam / vendhayam (methi seeds)
  • 1/2 tsp - mustard seeds
  • 10 - small onion
  • 5 pearls - garlic
  • 1 - tomato
  • a few - curry leaves
  • To grind:
  • 1/4 cup - coconut
  • 1 tsp - fennel seeds
  • 1.5 tsp - chilli powder
  • 1.5 tsp - coriander powder
  • To saute and grind:
  • 1/2 tsp - oil
  • 1 - tomato, chopped roughly
  • 1 - big onion, chopped roughly

How to Make Chettinad Fish Curry

  • Grind the coconut, fennel seed, chilli powder, and 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 disappears and becomes mushy.
  • Add sauteed onions and tomatoes to the ingredients in the mixer, sprinkle a little water and grind it to a fine paste.
  • Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside.
  • Heat remaining oil in the kadai, add mustard seeds and allow it to splutter.
  • Then add curry leaves, onion, garlic saute for 3 mins.
  • Then add tomatoes saute until raw smell leaves.
  • Then add the ground paste, turmeric powder and tamarind pulp.
  • Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15 - 20 mins.
  • When oil separates, add the cleaned fish pieces.
  • Allow it to boil and the fish to cook well.
  • The fish will cook fast so be careful not to break the pieces.
  • Once the fish turns soft and the curry is well boiled and thick, oil will start separating.
  • At this stage garnish with coriander leaves.
  • Serve hot with rice.
  • Recipe and Image courtesy: Sharmis Passions