Chettinad Fish Stew | South Indian Chettinad Fish Gravy | How to make Chettinad Fish Curry

Chettinad Fish Stew, also known as South Indian Chettinad Fish Gravy, is a flavorful and spicy fish curry that is popular in the Chettinad region of Tamil Nadu, India.


  • 1 lb fish (any firm white fish such as cod, halibut, or tilapia)
  • 2 cups of tamarind water
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black pepper
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 teaspoon ginger-garlic paste
  • 4-5 curry leaves
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • Salt, to taste


  1. Marinate the fish with salt, turmeric, and lime juice for 20-30 minutes.
  2. Heat oil in a pan, add mustard seeds, cumin seeds, fennel seeds, black pepper, cinnamon sticks, bay leaves, ginger-garlic paste, curry leaves and sauté for a minute.
  3. Add chopped onions and sauté until golden brown.
  4. Add chopped tomatoes, green chilies, coriander powder, cumin powder, red chili powder and sauté for 2-3 minutes.
  5. Add tamarind water and bring it to a boil.
  6. Add marinated fish and cook for 5-7 minutes or until the fish is cooked through.
  7. Adjust seasoning as needed and garnish with coriander leaves.
  8. Serve hot with steamed rice.






Leave a Reply

Your email address will not be published. Required fields are marked *