Chettinad Fish Curry
A fiery South Indian curry from Tamil Nadu, built on a base of roasted spices and coconut, with tender fish in a rich, deeply flavored sauce. Bold, aromatic, and designed for rice.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 tablespoon Coriander seeds
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 2 whole Dried red chilies, deseeded
- 1 tablespoon Fresh ginger, peeled and chopped
- 3 whole Garlic cloves
- 3 tablespoon Unsweetened coconut, shredded or desiccated
- 3 tablespoon Water
- 500 grams Firm white fish fillets (cod, halibut, or tilapia)
- 1 can (13.5 oz) Coconut milk, full-fat
- 1 whole Tomato, fresh medium
- 1 whole Shallot, peeled
- ½ tablespoon Tamarind paste
- ½ teaspoon Turmeric powder
- 8 whole Curry leaves, fresh
Instructions
- 1
Place a small, dry skillet (8–10 inches) over medium heat and let it warm for 30 seconds until it feels hot when you hold your hand 2 inches above the bottom.
- 2
Add 1.5 tablespoons coriander seeds, 0.5 teaspoon fenugreek seeds, 0.5 teaspoon cumin seeds, 1 teaspoon black peppercorns, and 2 dried red chilies (deseeded) to the hot skillet.
- 3
Stir constantly for 2–3 minutes until the spices smell intensely fragrant and turn a shade darker; immediately pour them onto a plate to cool.
- 4
Once the spices are cool enough to touch (about 1 minute), pour them into a spice grinder or mortar and pestle and grind until fine and powdery, about 1 minute.
- 5
Chop 1 tablespoon fresh ginger (peeled) into chunks, peel 3 garlic cloves, and add both to a small blender or food processor along with the ground spices, 3 tablespoons shredded coconut, and 3 tablespoons water.
- 6
Blend on high speed for 60–90 seconds, stopping once to scrape down the sides with a rubber spatula, until the mixture looks like a thick, smooth paste with no visible chunks.
- 7
Pat the fish fillets dry with paper towels on both sides so they cook evenly; place them on a clean plate and set aside.
- 8
Slice the shallot lengthwise from root to tip into thin, quarter-moon-shaped strips about 1/8 inch thick; place in a small bowl.
- 9
Cut the tomato in half, remove and discard the stem end, then cut each half into 4 wedges; set aside on the plate with the fish.
- 10
Heat 2 tablespoons olive oil in a large skillet (12 inches or larger) over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 11
Add the shallot slices to the hot oil and stir once every 15 seconds for 2–3 minutes until they turn translucent and begin to smell sweet.
- 12
Scrape the spice paste into the skillet and stir constantly for 90 seconds until it cooks into the oil and smells deeply aromatic, darkening slightly in color.
- 13
Pour in the full can of coconut milk (about 13.5 oz) and stir with a wooden spoon until the paste is fully mixed in and no streaks remain, about 45 seconds.
- 14
Add 0.5 teaspoon turmeric powder and 0.5 tablespoon tamarind paste to the pan, then stir once every 10 seconds for 60 seconds until evenly combined.
- 15
Add the tomato wedges and 8 fresh curry leaves to the simmering sauce and stir gently once; let the curry bubble gently for 3 minutes without stirring.
- 16
Carefully lay the fish fillets on top of the curry in a single layer; reduce heat to medium and cover the skillet with a lid or foil.
- 17
Simmer covered for 6–8 minutes until the fish is opaque throughout and flakes apart easily when you insert a fork into the thickest part.
- 18
Remove the skillet from heat, uncover, and taste the curry; add a pinch of salt if needed, then stir very gently once to avoid breaking up the fish.
- 19
Spoon the curry into bowls, placing one fish fillet and an equal share of sauce in each bowl; serve immediately with steamed white rice or coconut rice.
Tools you’ll need
- 8–10 inch dry skillet
- Plate or small bowl
- Spice grinder or mortar and pestle
- Small blender or food processor
- Rubber spatula
- Paper towels
- Cutting board
- Chef's knife
- 12-inch skillet with lid or foil
- Wooden spoon
- Fork
- Bowls for serving
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