Chettinad Fish Curry

Step 1

Place a small, dry skillet (8–10 inches) over medium heat and let it warm for 30 seconds until it feels hot when you hold your hand 2 inches above the bottom.

Step 2

Add 1.5 tablespoons coriander seeds, 0.5 teaspoon fenugreek seeds, 0.5 teaspoon cumin seeds, 1 teaspoon black peppercorns, and 2 dried red chilies (deseeded) to the hot skillet.

Step 3

Stir constantly for 2–3 minutes until the spices smell intensely fragrant and turn a shade darker; immediately pour them onto a plate to cool.

Step 4

Once the spices are cool enough to touch (about 1 minute), pour them into a spice grinder or mortar and pestle and grind until fine and powdery, about 1 minute.

Step 5

Chop 1 tablespoon fresh ginger (peeled) into chunks, peel 3 garlic cloves, and add both to a small blender or food processor along with the ground spices, 3 tablespoons shredded coconut, and 3 tablespoons water.

Step 6

Blend on high speed for 60–90 seconds, stopping once to scrape down the sides with a rubber spatula, until the mixture looks like a thick, smooth paste with no visible chunks.

Step 7

Pat the fish fillets dry with paper towels on both sides so they cook evenly; place them on a clean plate and set aside.

Step 8

Slice the shallot lengthwise from root to tip into thin, quarter-moon-shaped strips about 1/8 inch thick; place in a small bowl.

Step 9

Cut the tomato in half, remove and discard the stem end, then cut each half into 4 wedges; set aside on the plate with the fish.

Step 10

Heat 2 tablespoons olive oil in a large skillet (12 inches or larger) over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 11

Add the shallot slices to the hot oil and stir once every 15 seconds for 2–3 minutes until they turn translucent and begin to smell sweet.

Step 12

Scrape the spice paste into the skillet and stir constantly for 90 seconds until it cooks into the oil and smells deeply aromatic, darkening slightly in color.

Step 13

Pour in the full can of coconut milk (about 13.5 oz) and stir with a wooden spoon until the paste is fully mixed in and no streaks remain, about 45 seconds.

Step 14

Add 0.5 teaspoon turmeric powder and 0.5 tablespoon tamarind paste to the pan, then stir once every 10 seconds for 60 seconds until evenly combined.

Step 15

Add the tomato wedges and 8 fresh curry leaves to the simmering sauce and stir gently once; let the curry bubble gently for 3 minutes without stirring.

Step 16

Carefully lay the fish fillets on top of the curry in a single layer; reduce heat to medium and cover the skillet with a lid or foil.

Step 17

Simmer covered for 6–8 minutes until the fish is opaque throughout and flakes apart easily when you insert a fork into the thickest part.

Step 18

Remove the skillet from heat, uncover, and taste the curry; add a pinch of salt if needed, then stir very gently once to avoid breaking up the fish.

Step 19

Spoon the curry into bowls, placing one fish fillet and an equal share of sauce in each bowl; serve immediately with steamed white rice or coconut rice.