Indian Fish Curry Chettinad Fish Curry
Dive into the bold and aromatic flavors of **Indian Fish Curry Chettinad Fish Curry**, a quintessential South Indian delight that marries fresh, firm fish with the rich and spicy Chettinad masala. This soul-warming curry is elevated with the tangy depth of tamarind, creamy coconut milk, and an authentic blend of spices like turmeric, coriander, and red chili powder. Tempered with mustard seeds and fragrant curry leaves, each bite bursts with traditional flavors. Easy to prepare in under an hour, this dish pairs beautifully with steamed rice, soaking up every drop of its lush, spiced gravy. Whether you’re exploring Indian cuisine or perfecting your Chettinad repertoire, this fish curry promises a restaurant-quality experience right in your kitchen.
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Recipe Information
Ingredients
- 500 grams Fish (firm, boneless, skinless, e.g., snapper or cod)
- 2 tablespoons Tamarind pulp
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 teaspoons Mustard seeds
- 10 leaves Curry leaves
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoons Ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 2 teaspoons Chettinad masala powder (homemade or store-bought)
- 200 ml Coconut milk
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
1. Clean and cut the fish into medium-sized pieces. Rub them with half the turmeric powder (0.25 teaspoons), a pinch of salt, and set aside.
2. Soak tamarind pulp in 1/2 cup of warm water for 10 minutes and extract the juice. Discard solids and set the tamarind water aside.
3. Heat vegetable oil in a large pan over medium heat. Add mustard seeds and let them splutter.
4. Throw in curry leaves and sauté briefly, followed by the chopped onions. Cook the onions until golden brown, about 5-7 minutes.
5. Add the minced garlic and grated ginger to the onions, stirring well to combine. Cook for 1-2 minutes until fragrant.
6. Stir in the chopped tomatoes and cook until they break down into a soft base, about 5-7 minutes.
7. Add the red chili powder, coriander powder, Chettinad masala powder, the remaining turmeric, and salt to taste. Mix the spices thoroughly and sauté for 2 minutes.
8. Pour in the tamarind water and coconut milk, stirring well to form a consistent sauce. Add 1 cup of water to adjust the curry's consistency. Bring to a gentle boil.
9. Reduce heat to low, add the fish pieces into the curry carefully, and simmer for 10-12 minutes. Do not stir too much, as the fish may break.
10. Once the fish is cooked and infused with the flavors, turn off the heat. Garnish with fresh coriander leaves.
11. Serve the Chettinad Fish Curry hot with steamed rice. Enjoy!
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 41.8 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 290 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
