Chettinad Fish Curry

Fish curry has always been my favourite..that too with red rice,it s one of the best combinations we can ever have:) and today i just had a craving for chettinad fish curry !



  • Fish (sear/white pomfret) – 1/2 kg(slices)
  • Onion (finely chopped) – 3 small
  • Tomato (pureed) – 2 medium
  • Green chillies (slit) – 3
  • Garlic  (finely chopped) – 6 to 8 cloves
  • Red chilli powder – 1 tbspn
  • Coriander powder – 1 1/2 tbspn
  • Turmeric – 1/4 tbspn
  • Tamarind (puree) – size of a lime soaked in 1 cup of water
  • Oil – 6 to 8 tbspn
  • Salt – as per taste
  • Curry leaves(finely chopped) – 8
  • Coriander leaves(finely chopped) – a few sprigs
  • Methi(fenugreek seeds) and Saunf(aniseed) powder(roasted and ground) – 1 tspn each

Method: Pour the oil in the cooking pan ,once it s hot add the chopped onions. Fry it, until its still light pink add the chopped garlic and slit green chillies. Cook it for some more time until the pungency of the chillies are infused into the oil. Add the chilli powder,turmeric and coriander powder into the pan and keep stirring until the raw smell of the masala s gone. Add the tomato puree and the tamarind pulp and salt,cover and let it boil for 2 minutes. Lower the flame and add in the fish slices and a pinch of the methi and saunf powder into it. Cover and let the fish cook for 5 to 7 minutes,don’t overcook. Once it s almost done add in the curry and coriander leaves as garnish. Put off and let it rest for a while before serving as the flavours will take a while to soak in. Can be served with rice(preferably boiled red rice). Best way to cook this dish and get the flavours doubled is to cook it in an earthen pot:)


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