By It is a classic fish recipe originated in the Chettinad area of Tamil Nadu. Chettinad Fish Fry recipe uses the authentic exotic spices for marination, which gives a unique taste to the fish. It’s advised to marinate the fish for at least 30 minutes before cooking as it can enhance the taste of your dish. It’s highly recommended to fry this fish on a saucepan because the taste of the masala this way is fully retained. This South Indian recipe will surely win your guest’s hearts when you serve them this portion of mouth-watering goodness.
Here’s a recipe for you to try:
Ingredients
- Fish fillets – 500 grams (pomfret, kingfish, or any firm fish)
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp (adjust to taste)
- Coriander powder – 1 tbsp
- Cumin powder – 1/2 tsp
- Ginger-garlic paste – 1 tbsp
- Black pepper powder – 1/2 tsp
- Lemon juice – 1 tbsp
- Rice flour – 2 tbsp (for extra crispiness)
- Salt – to taste
- Curry leaves – a handful
- Oil – for shallow frying (coconut or vegetable oil)
Spice Paste
- Dry red chilies – 3-4 (adjust to taste)
- Fennel seeds – 1 tsp
- Black peppercorns – 1/2 tsp
- Coriander seeds – 1 tsp
- Cumin seeds – 1/2 tsp
Instructions
Step 1: Prepare the Spice Paste
- Dry roast the red chilies, fennel seeds, black peppercorns, coriander seeds, and cumin seeds in a pan on low heat until aromatic.
- Allow the spices to cool, then grind them into a fine powder.
Step 2: Marinate the Fish
- In a mixing bowl, combine the ground spice powder with turmeric, red chili powder, coriander powder, cumin powder, ginger-garlic paste, black pepper powder, lemon juice, and salt.
- Add rice flour to the mixture for a crispy texture.
- Rub this marinade all over the fish fillets, ensuring they are evenly coated. Let it marinate for at least 30 minutes.
Step 3: Fry the Fish
- Heat oil in a pan over medium heat. Add curry leaves to the oil to infuse flavor.
- Place the marinated fish fillets in the hot oil, fry for 3-5 minutes on each side until golden brown and crispy.
- Remove and drain on a paper towel.
Serving Suggestions
Serve the Chettinad Fish Fry hot with lemon wedges, onion rings, and fresh curry leaves for garnish. Enjoy it as an appetizer or with steamed rice and a side of sambar or rasam.
