Chettinad Fish Curry Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add mustard seeds, curry leaves, and chopped onions.
• STEP 4.Saute until the onions turn golden brown.
• STEP 5.Add ginger-garlic paste, chopped tomatoes, and the Chettinad spice mix.
• STEP 6.Cook until the tomatoes are soft and the spices are well combined.
• STEP 7.Add coconut milk and tamarind pulp to the pan and bring to a simmer.
• STEP 8.Add the fried fish to the gravy and cook for a few more minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or appam.

Cooking Tips

• Use fresh fish for the best flavor and texture.
• Adjust the spice level according to your preference.
• You can make your own Chettinad spice mix or use a store-bought one.

Storage and Serving

• Chettinad Fish Curry tastes best when served fresh.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat gently on the stovetop before serving.