Chettinad Fish Curry is an authentic recipe from Chettinad, the southern part of India. Here I have shown the without coconut version. The freshly gound spices makes this dish so flavorful.

The rich tangy taste of the dish makes it a super combination with Rice, Chapathi, or even with Dosa or idly.


Video Recipe




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  1. Add 10 red chillies, 3 Tbs coriander seeds, ½ Ts black peppercorn, ½ Ts cumin seeds, 1 Ts fenugreek and dry roast till it turns aromatic.
  2. Cool it completely. Transfer to a mixer jar and make it in to a fine powder.
  3. Heat 3 Tbs oil in a clay pot and add 1 Ts fenugreek and saute till it turns brown.
  4. Add 1 Tbs ginger and 2 string curry leaves and saute well.
  5. Add 10 garlic cloves,10-15 shallots and saute well.
  6. Add 2 medium sized tomatoes chopped and saute till the tomatoes becomes mashy.
  7. Add tamarind pulp (Lemon sized tamarind soaked in hot water and squeezed).
  8. Add 1 ½ Cup water.
  9. Add the ground masala.
  10. Add ¾ Ts turmeric powder.
  11. Add 1 Ts salt.
  12. Biol for 5 minutes.
  13. Add the fish pieces (here I’ve taken black pomfret)
  14. Cover and cook for 5 minutes.
  15. Tilt the pot occasionally. Don tot use the spoon often.
  16. Serve with rice or roti.