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Chetttinad Fish Curry

A tastily traditional non-veg dish

Recipe by Ankayar of Denver, US

Tastes best with fresh water fish or small fish like mackerel.

Ingredients non vegetarian 4 servings

    • 1/2 kg fish, clean & cut into regular pieces.
    • 2 tbsps, thick tamarind pulp
    • 1 tsp mustard seeds
    • 1 tsp jeera
    • 1/2 tsp fenugreek seeds
    • 5-6 crushed curry leaves
    • 1/2 to 2 tbsps oil
    • 1/2 cup chopped coriander
    • Salt to taste
    • 1 1/2 cup of water.

    For the paste

    • 1/2 cup peeled shallots or 1 medium sized onion
    • 2-3 cloves of garlic. 
    • 3 medium sized tomatoes
    • 5-6 whole red chillies
    • 2 tsps, coriander seeds
    • 1/2 tsp turmeric powder.


    1. Combine all the ingredients for the paste in a blender and make a fine paste
    2. Heat oil in a pan, splutter in the mustard, fenugreek, jeera and curry leaves
    3. Now add the paste to the oil and saute it for 2-3 minutes, adding in the salt
    4. Add the tamarind pulp and the water and bring the gravy to a boil for 1/2 a minute
    5. Add the pieces of fish and cook, covered on low fire for approximately 15-20 minutes,
    6. The gravy consistency must not be too thin or too thick.
    7. Garnish it with coriander, and serve hot with rice, idli or dosa.