Indian cuisine · Fish & Seafood

Chettinad Fish Curry

Fish curry from Chettinad with a home-toasted fennel-pepper masala, coconut and tamarind.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 100 g grated coconut
• 2 tsp fennel seeds
• 1 tbsp coriander seeds
• 6 dried red chilies
• 2 onions
• 2 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tbsp tamarind paste
• 15 curry leaves
• 4 tbsp oil, salt

Instructions

1. Cut the fish into 5 cm pieces, rub with salt and 1/2 tsp turmeric, and refrigerate; dissolve the tamarind paste in 200 ml warm water.
2. Toast the fennel seeds, coriander seeds and chilies in a dry pan for 3 min., then add the grated coconut and toast together for another 3 min. until light brown.
3. Let the mixture cool and grind with 150 ml water into a smooth paste — the fennel gives Chettinad masala its distinctive sweetness.
4. Finely dice the onions and fry in 4 tbsp hot oil with the curry leaves for 8 min. until golden brown, toast the ginger-garlic paste and remaining turmeric for 1 min., then let the diced tomatoes break down for 5 min.
5. Stir in the masala paste and tamarind water, top up with 250 ml water, season with salt and simmer uncovered for 12 min. until the oil clearly separates on the surface.
6. Add the fish pieces, cook covered over low heat for 7–8 min. and serve the curry with steamed rice.