Description
An extremely spicy fish curry from the Chettinad region, featuring massive black pepper, chilies, and sharp tamarind acidity.
Restaurants serving Chettinad Fish Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Tamarind
- Onion
- Tomato
- Fennel
- Black pepper
- Cumin
- Coriander
- Red chilies
- Mustard seeds
- Fenugreek
- Turmeric
- Curry leaves
- Salt
- Sesame oil
Instructions
- Dry-roast and grind fennel, black pepper, cumin, coriander, red chilies to make special masala.
- Heat sesame oil in a pot, fry mustard seeds, fenugreek, curry leaves; add onions, tomatoes, and tamarind juice.
- Add special masala, bring to boil, toss in white fish. Simmer briefly until fish is cooked and spice aroma peaks to finish.
Learn more Spice, substitutes, tips
Key spices
Intense black pepper stimulation and fenugreek bitterness
Substitutes at Japanese supermarkets
Mackerel (strong blue fish umami matches the super spicy sauce well)
Pairing
Indica rice、Papad
Trivia
[Hardcore] Cuisine of the 'Chettiar' merchant community. Traditionally using top-tier spices from around the world, it's considered one of the hottest and most aromatic curries in South India.
Eating tips & etiquette
[Unique Eating] Mix a mountain of white rice into the super spicy sauce, enjoying waves of acidity and heat while luxuriously flaking the fish meat!
Allergen
Seafood, Sesame (from sesame oil)