FISH FRY RECIPE - CHETTINAD FISH FRY

CHETTINAD FISH FRY

I think there is no need for a special introduction to the Chettinad cuisine. Chettinad cuisine is very popular for its aromatic flavor and the spiciness. The use of a variety of spices makes their dishes more aromatic and special from any other cuisine. Freshly grounded spices give the fabulous flavor and texture to any dish for sure. I have shared a Chettinad chicken roast recipe in my blog a few months back with freshly ground spices. Sometimes I cant ever bear the spiciness of some Chettinad dishes especially fish curry and chicken curry as they combine ground paste of green chilies, dried red chilies and peppercorns that makes the dish more spicy hot and very tasty too. I love those aromatic curry recipes and so I prefer adding less quantity of chilies and peppercorns in any of the same. So add those spices as per your heat preference. Let's move on to the recipe for a fish fry today. A Chettinad fish fry recipe. Spicy aromatic fish recipe from south India or Chettinad cuisine. Hope you all will try this fried fish recipe for sure. 

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INGREDIENTS

Fish             - 500 g, i used 2 medium sized whole fish

Tomato            - 1, small, chopped

Lemon juice    - 1 tbsp

Tamarind extract - 1 tbsp

Chili powder   - 2 tsp (can add more )

Turmeric powder - half tsp

Coconut oil          - 2 tsp

Cornflour              - 1 tbsp

Curry leaves

Salt

Oil for shallow frying

To dry roast

Pepper corns         - 2 tbsp

Coriander seeds    - 2 tsp

Cumin seeds         - half tsp

Fennel seeds         - half tsp

Garlic cloves         - 4 nos

Ginger                   - a small piece

PREPARATION

• Clean the fish and make slits with a sharp knife. You can cut the fish into equal medium sized pieces also. I used whole fish for this recipe.
• In a pan, dry roast all those ingredients given under ' to dry roast'. (until raw smell goes off, but do not burn it)
• When done, powder it in a grinder.
• To this add tomato, lemon juice, chili powder, turmeric powder, tamarind extract, salt and coconut oil. Grind again to make a fine paste.
• Check for salt and marinate the fish with this fish marinade. 
• Then sprinkle some cornflour on both sides of the fish. ( adding cornflour helps the masala to stick to the fish and while frying it gives a crispy texture.)
• Keep this marinated fish in the fridge for 30 minutes. 
• Heat oil in a non-stick pan for shallow frying. Once hot, add the curry leaves and fry it. Transfer it to a bowl for garnishing later. Then place the marinated fish and fry until both sides turn golden. Flip the fish when one side is done. 

Please find below the video recipe of Kerala fish fry