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.