Authentic Chettinad Fish Curry Recipe – Spicy South Indian Delight

Restaurant Style Chettinad Fish Curry Recipe

Description:

Chettinad Style Fish Curry is a tantalizing South Indian dish known for its bold and spicy flavors. Unlike the more traditional fish curries, this recipe boasts a unique combination of spices and tamarind that brings an exciting depth of flavor. Best paired with soft Idiyappam (string hoppers) or plain steamed rice, this curry is a perfect way to enjoy a rich, aromatic meal that feels like an authentic taste of Chettinad cuisine. The aromatic spices used in this curry create an unforgettable experience, perfect for a hearty and fulfilling meal.

Cuisine:

Chettinad (South Indian)

Course:

Main Course

Diet:

High Protein, Non-Vegetarian

Ingredients

Preparation Time:

20 minutes

Cooking Time:

35 minutes

Instructions

1. Prepare the Fish:
   Begin by cleaning the fish fillets thoroughly. Once cleaned, apply a generous amount of salt and turmeric powder (haldi) on the fish pieces. Set the fillets aside to allow the flavors to marinate.

2. Fry the Onions:
   In a shallow frying pan, heat the oil and fry the chopped onions until they turn a deep golden brown. Once done, remove them from the pan and set aside to grind later.

3. Cook the Shallots and Tomatoes:
   Add the pearl onions (sambar onions) into the same pan and sauté for about 2 minutes. Afterward, add the chopped tomato and continue to cook for another minute. Turn off the heat and cover the pan to retain the heat.

4. Grind the Spices:
   In a separate grinder, combine the cumin seeds, black peppercorns, cloves, cinnamon stick, cardamom pods, and dry red chillies. Grind them into a fine powder. Set this dry masala powder aside for later use.

5. Make the Paste:
   In the grinder, add the fried onions, garlic, ginger, grated coconut, and tamarind water. Grind all these ingredients into a smooth, thick paste.

6. Combine Masalas and Gravy:
   Add the freshly made paste along with the dry masala powder to the sautéed tomato-onion mixture in the pan. Stir well, and add water to adjust the consistency of the gravy, making sure it’s neither too thick nor too watery.

7. Add the Fish:
   Once the gravy comes to a gentle boil, carefully add the fish fillets into the pan. Add the curry leaves at this stage for an aromatic flavor. Cover the pan with a lid and let the fish cook in the simmering gravy for about 10-12 minutes or until fully cooked through.

8. Final Touch:
   Once the fish is cooked to perfection, check the seasoning and adjust salt or tamarind water as needed. Garnish with freshly chopped coriander leaves for a burst of freshness.

9. Serving Suggestion:
   Serve this delicious and flavorful Chettinad Style Fish Curry with soft Idiyappam (string hoppers) or steamed rice. You can also pair it with crispy Elai Vadam (a type of South Indian cracker) for an authentic Chettinad meal experience.

Tips for the Perfect Chettinad Style Fish Curry:

• Fish Selection: For best results, choose firm fish like Surmai (Kingfish) or Pomfret that hold up well to cooking in a curry.
• Adjusting Spice Levels: If you prefer a milder curry, you can reduce the number of dried red chillies and peppercorns in the dry masala.
• Gravy Consistency: It’s important to maintain the right balance of gravy consistency — it should be rich but not too thick. If the gravy thickens too much, simply add a little extra water to achieve the desired consistency.

This Chettinad Style Fish Curry brings out the bold flavors of South India and is sure to become a favorite in your recipe collection. Whether it’s a busy weeknight or a special family meal, this curry is sure to impress with its depth of flavor and rich, aromatic spices. Pair it with Idiyappam or steamed rice, and you’re all set for a truly delightful dining experience!