Spicy Chettinad Fish Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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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  • Fish - 1kg
  • Small sambar onions- 10-15 or big onions - 2 medium sized, chopped finely
  • Tomatoes - 3 medium sized, chopped roughly
  • Garlic - about 15 flakes, slit lengthwise
  • Coriander seeds or powder - 3-4 tsp
  • Cumin seeds - 1 tsp
  • Fennel seeds - 2 tsp
  • Chilli powder - 4 tsp
  • Turmeric powder - 1/2 tsp
  • Tamarind- lemon sized, soaked in 1/2 cup of water
  • Curry Leaves - a few sprigs
  • Black gram dal- 1/2 tsp
  • Whole peppercorns - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Oil - 3 tbsp
  • Salt to taste

How to Make Spicy Chettinad Fish Curry

  • Clean the fish and cut it into slices.
  • Apply some salt and about 1 tsp of turmeric powder and keep aside.
  • Heat oil in a kadai and splutter the black gram dal, fenugreek seeds, and peppercorns.
  • Now add the chopped onions, pinched curry leaves, and garlic, and saute it until brown (about 5-10 minutes).
  • Grind together the coriander seeds, cumin, fennel, turmeric, and chilli powder.
  • Add a little water to the ground powders and add to the onions.
  • Now fry for a few minutes and add the tomatoes.
  • Fry till the tomatoes are pulpy. Then add about 3 cups of water and let it cook.
  • Meanwhile, make a thick paste of the soaked tamarind and add it to the kadai.
  • Let this mixture simmer on a low flame for 15 minutes until the gravy thickens.
  • Add some water if required. Then add the fish pieces and some salt to taste.
  • Cook the fish for 5 minutes.
  • Serve hot with rice.