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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 300 grams | firm white fish (such as kingfish or cod), cut into pieces |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | mustard seeds |
| 10 | curry leaves |
| 1 | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 2 | green chilies, 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 |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, 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.