Madras Fish Curry
A bold, tangy fish curry made with a tamarind-and-tomato base, Kashmiri chilli for colour, and a fresh paste of coriander and coconut — less coconut-forward than Kerala fish curry, more fiery and sour than the Chettinad version. The Chennai coastal fish curry uses whatever the morning catch brings — seer fish, tuna, or tilapia — and is non-negotiable at the city's seafood restaurants.
Cuisines
Chettinad
Madras
Best for
Lunch
Dinner
Build a full meal around Madras Fish Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
300 grams | Fish , firm white, cut into pieces |
|
2 tablespoons | Vegetable oil |
|
1 teaspoon | Mustard Seed |
|
10 | Curry Leaf |
|
1 | Onion , finely chopped |
|
2 teaspoons | Ginger-garlic paste |
|
2 | Green Chili , slit |
|
1 | Tomato , finely chopped |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Red chili powder |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Tamarind paste |
|
1 cup | Coconut Milk , thick |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat the vegetable oil in a pan over medium heat.
- 2 Add the mustard seeds and let them splutter.
- 3 Add the curry leaves and sauté for a few seconds.
- 4 Add the chopped onion and cook until golden brown.
- 5 Stir in the ginger-garlic paste and green chilies, and sauté for a minute.
- 6 Add the chopped tomato and cook until it becomes soft.
- 7 Mix in the turmeric powder, red chili powder, and coriander powder.
- 8 Add the tamarind paste and coconut milk, stirring well to combine.
- 9 Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- 10 Add the fish pieces and salt to taste.
- 11 Cover and cook for 10-12 minutes, or until the fish is cooked through.
- 12 Garnish with chopped coriander leaves before serving.
Tips
For a more authentic flavor, use freshly ground spices and adjust the chili according to your spice preference.