South Indian Spicy Awesome Fish Chettinad
Dive into the vibrant, fiery flavors of South Indian cuisine with this Spicy Fish Chettinad recipe, a fragrant masterpiece that perfectly balances heat, tang, and richness. Featuring tender fish fillets bathed in a luscious coconut milk-based curry, this dish is elevated by a robust homemade Chettinad spice mix, made with roasted red chilies, whole spices like cinnamon and cardamom, and earthy seeds such as fennel and cumin. Enhanced with the tanginess of tamarind and the aromatic touch of curry leaves, every bite is an explosion of bold, authentic South Indian flavors. Perfectly paired with steamed rice or soft flatbreads, this easy yet impressive recipe comes together in under an hour, making it ideal for weeknight dinners or special occasions. Whether you're a lover of Indian food or new to its dynamic tastes, South Indian Spicy Fish Chettinad is a feast for both the palate and the senses!
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Recipe Information
Ingredients
- 500 grams Fish fillets (preferably kingfish, snapper, or tilapia)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 3 tablespoons Oil (vegetable or coconut)
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 pieces Garlic cloves (crushed)
- 1 inch Ginger (grated)
- 10 leaves Curry leaves
- 1 tablespoon Tamarind paste
- 200 ml Coconut milk
- 4 pieces Dry red chilies
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 0.5 teaspoons Whole black peppercorns
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 2 pieces Cardamom pods
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
Wash the fish fillets thoroughly and marinate them with turmeric powder and a pinch of salt. Set aside for 15 minutes.
Heat a dry skillet over medium heat and roast the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, and cardamom pods until fragrant. Allow them to cool and grind into a fine powder using a spice grinder or mortar and pestle. This is the Chettinad spice mix.
Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown.
Add the crushed garlic, grated ginger, and curry leaves to the pan. Cook for 2-3 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
Add the prepared Chettinad spice mix and sauté for 1-2 minutes to roast the spices.
Dilute the tamarind paste in 100 ml of water and add it to the pan. Let it cook for 3-4 minutes to blend the flavors.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the marinated fish fillets to the curry, making sure they are fully submerged. Cover and cook for 10-12 minutes or until the fish is fully cooked and tender. Avoid stirring too much to prevent the fish from breaking.
Taste the curry and adjust the salt if needed.
Garnish with fresh coriander leaves and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 39.2 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3349 mg | 71% | |
*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.
