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Chettinad Fish Fry Recipe
How to make Chettinad Fish Fry
About Chettinad Fish Fry Recipe | Fish Fry Recipe: A speciality from the Chettinad region of Tamil Nadu, this fish fry recipe has a host of delectable spices used for marination giving it a unique touch. Surmai fish pieces are marinated and then pan fried till it get crispy and brownish.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings4
- Medium
Ingredients of Chettinad Fish Fry
- 2 Surmai fillets(king fish)
- 2 tbsp oil (to pan fry)
- For the marination:
- 7-8 Garlic cloves
- 1 ginger knob, mashed
- 1 tsp cumin
- 1 tsp fennel
- 2 tsp coriander seeds
- 2 tsp black peppercorns
- 1/2 tsp mustard seeds
- 9-10 Curry leaves
- to taste salt
- 1 tsp oil (to grind)
- 1 tbsp water
- 1/2 tomato, chopped
- 1 tsp red chilli powder
- 2 tsp turmeric powder
- 5 tsp tamarind extract
- 1 tbsp cornflour (to sprinkle)
- Lemon wedges
How to Make Chettinad Fish Fry
HideShow Media1.
Cut the fish fillets into equal medium sized pieces.
2.
In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
3.
Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
4.
Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
5.
Pound them together till pulp like and spread it over the fish pieces.
6.
Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
7.
Marinate the fish and keep in the fridge for 15-20 minutes.
8.
In a pan, fry the fish with the refined oil.
9.
Serve hot with a bit of lemon squeezed over and a few lemon wedges on the side.
Key Ingredients: Surmai fillets(king fish), oil (to pan fry), Garlic cloves, ginger knob, cumin, fennel, coriander seeds, black peppercorns, mustard seeds, Curry leaves, salt, water, tomato, red chilli powder, turmeric powder, tamarind extract, cornflour (to sprinkle), Lemon wedges