Indian Fish Curry/Chettinad Fish Curry Recipe

Name: Indian Fish Curry/Chettinad Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 fish fillets (about 1/2 kg); 2 tablespoons tamarind extract; 2 onions, roughly chopped (med. size); 2 tomatoes, roughly chopped; 3 -5 garlic, chopped lengthwise; 2 tablespoons red chili powder; 2 tablespoons coriander powder; 1 teaspoon fennel seed; 1 teaspoon ground fenugreek; ½ tablespoon turmeric powder; 4 tablespoons oil; ½ cup coconut milk; salt, to taste

Servings: persons

4 -6 fish fillets (about 1/2 kg)
2 tablespoons tamarind extract
2 onions, roughly chopped (med. size)
2 tomatoes, roughly chopped
3 -5 garlic, chopped lengthwise
2 tablespoons red chili powder
2 tablespoons coriander powder
1 teaspoon fennel seed
1 teaspoon ground fenugreek
½ tablespoon turmeric powder
4 tablespoons oil
½ cup coconut milk
salt, to taste

1
Apply a pinch of salt and turmeric powder to the fillets, mix evenly and keep it aside.
2
In a frying pan, pour 4 tablespoons of oil, and add the fennel seeds and fenugreek.
3
Saute till aroma (about 1 min).
4
Add onions and garlic.
5
Fry till the onion becomes slight golden brown.
6
Add the tomatoes, red chile powder and coriander powder and saute it for 2 minutes, till the tomatoes are pulpy.
7
At this point, add 3 cups of water.
8
(The amount of water depends on the density of gravy needed).
9
Now add the tamarind extract, and let this mixture boil on low flame for about 10 minutes.
10
Add the coconut milk and continue in low flame for another 5 minutes.
11
Now the mixture would have reduced considerably and will be quite thick.
12
Add some more water, if you want.
13
Add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required .
14
The fish will cook very quickly, in a matter of five minutes.
15
Don't overcook the fish, as they may break when served.
16
Serve it hot with rice.
17
Note: The more thicker, the more better.
18
It gets thicker as time goes by.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 -6 fish fillets (about 1/2 kg), 2 tablespoons tamarind extract, 2 onions, roughly chopped (med. size), 2 tomatoes, roughly chopped, and more.

Yes, Indian Fish Curry/Chettinad Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Fish Curry/Chettinad Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions