Chinchoni | Recipe for Fish Curry

Chinchoni is a Recipe for Fish Curry made by the East Indians. This is a traditional fish curry with coconut.

This recipe for fish curry is so quick and easy to make (under 30 minutes) and can be made with any variety of fish. Fish curry and rice are a staple in our family but you could enjoy this fish curry with Rice Rotis as well.

Recipe for fish Curry

To make Fish Chinchoni or East Indian Recipe for Fish Curry I have used Black Pomfret also called Halwa.

But any kind of Indian fish is suitable for this gravy. Fish like Indian Salmon (Rawas), Seer Fish (Surmai), Mackerels are also excellent for making fish Chinchoni.

“Chinch” means tamarind in the East Indian dialect. Since we use a generous amount of tamarind for making this fish curry we call this curry “Chinchoni“.

Ingredients for Fish Curry

FRESH COCONUT – This is particularly a coconut-based gravy. I preferably use freshly grated coconut for this fish curry. You could also Coconut milk or the store-bought coconut milk powder to make this delicious gravy.

CHILLIES – The chillies that I use are a mix of Kashmir, Bedgi or Guntur. You can also feel free to use any dried red chillies. Kashmir chillies generally render a nice red colour to any curry. Use them to suit your spice level in this fish curry.

GARLIC – Also, add a few flakes of garlic to the masala. Garlic not only gives a lovely flavour to the curry but also has medicinal properties. You could also add a small piece of ginger.

CUMIN SEEDS & PEPPERCORNS – Add little cumin seeds and also peppercorns. Many prefer to add coriander seeds as well, but I generally omit. You could use coriander seeds too and this will not alter the taste of the curry.

TAMARIND – Add a small but generous ball of tamarind. Tamarind is used extensively in East Indian cooking. Generally, we like a little sourness in our fish curry and hence tamarind is used to give that tang. You must avoid adding vinegar for this particular curry. You could add petals of kokum instead if you want to avoid tamarind.

RAW RICE – Raw rice is basically added to impart a little thickness to the fish curry. Adding raw rice is optional though.

How to make Fish Curry

Ingredients

• 600 grams Fish (Pomfret, Rawas, Surmai)
• 2 green chillies slit
• 1 tbsp oil
• Coriander leaves for garnish optional

Masala paste for fish curry

• 1/2 cup fresh grated coconut
• 8-10 dried Red chillies
• 1 pod garlic roughly peeled
• 1 tsp cumin seeds
• ¼ tsp peppercorns
• 1 lime sized tamarind
• 1 tsp raw uncooked rice

Cooking procedure

• First, heat 1 tbsp oil in a vessel. Then add the slit green chillies and masala paste and fry for 3 – 4 min.
• Add water to make the required gravy and then bring it to a boil.
• After the gravy has come to a boil, add the fish pieces and lower the heat.
• Simmer the gravy for 5 – 6 minutes until the fish is cooked.
• Check for seasoning and then garnish with coriander leaves.
• Serve fish curry with steamed rice or rice rotis.

Try out this simple Fish Chinchoni Recipe for fish curry. It’s so quick and easy to follow recipe under 30 minutes.

Fish Curry Video Recipe

Fish Kujit is another East Indian Fish Curry which you must definitely try out.

You may also like to try Fish Curry with Coconut Milk

FISH AKSAL

FISH CURRY – RED

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