Indian · Dinner
Spiced Coconut Fish Curry
Chettinad Fish Curry
A Tamil Nadu fish curry from the Chettinad region in a coconut-and-tamarind gravy with toasted black pepper, fennel, and curry leaves.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
18gFat
12gCarbs
2gSugar
2gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Pat fish fillets dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast desiccated coconut in a dry skillet over medium heat for 90 seconds until light golden. Add peppercorns, fennel, coriander, cumin seeds, and dried red chillies; toast 60 seconds until fragrant. Cool 1 minute. Blend toasted mixture with Kashmiri chilli powder, ground coriander, tamarind paste, remaining turmeric, and 1/2 cup water into a smooth thick paste. Slice shallots, mince ginger-garlic, slit green chillies, chop tomatoes, and measure curry leaves and fresh coriander.
2
Bloom
Heat 3 tbsp oil in a large heavy skillet over medium heat. Add curry leaves, let crackle 10 seconds until fragrant.
3
Saute
Add sliced shallots, cook 5 minutes on medium, stirring occasionally, until edges turn brown. Add ginger-garlic paste and slit green chillies; cook 1 minute until raw smell fades.
4
Build
Add chopped tomatoes and remaining 1.5 tsp salt. Cook 3 minutes on medium-low, mashing tomatoes, until they break down completely. Stir in coconut-spice paste; cook 4 minutes on medium-low, stirring, until oil beads at edges and masala turns deep red.
5
Simmer
Pour in 400ml hot water, bring to gentle simmer on medium-low. Slide fish fillets into gravy in single layer, cover, simmer 7 minutes on low until fish flakes easily at 63°C internal temperature—do not stir, spoon gravy over. Rest 2 minutes off heat.
6
Plate
Garnish with fresh coriander and serve with steamed rice, parotta, or appam, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 2 tsp salt
- 2 tsp turmeric
- 6 tbsp unsweetened desiccated coconut
- 2 tsp black peppercorns
- 1 tsp fennel seeds
- 2 tsp coriander seeds
- 0.5 tsp cumin seeds
- 4 dried red chillies
- 2 tsp Kashmiri chilli powder
- 1 tsp ground coriander
- 2 tsp tamarind paste
- 1/4 cup neutral oil
- 6 shallots
- 2 tbsp ginger-garlic paste
- 24 fresh curry leaves
- 2 green chillies
- 2 small tomatoes
- 2 tbsp fresh coriander