Wednesday, 23 March 2016

Chettinadu Fish Fry

Spicy and delicious fish fry from Chettinadu Cuisine. Using freshly ground masala with shallots, ginger, garlic and other spices. Its a very easy and simple recipe. I shallow fried the marinated fish pieces, if you like can deep fry the fish pieces.  Here is recipe for you all to try.

  • Fish 500gm, King fish or Pamphret 
  • Curry Leaves 1 sprig
  • Oil to fry
To grind and Marinate
  • Garlic 8 cloves, chopped
  • Ginger 1 medium size piece, chopped
  • Shallots 5 nos, chopped
  • Cumin Seeds 1/2 tsp
  • Fennel Seeds 1 tsp
  • Coriander Seeds 1 tsp
  • Black Peppercorns 2 tsp
  • Curry Leaves 1 sprig 
  • Chilli Powder 1 tsp
  • Turmeric Powder 1/4 tsp
  • Tamarind Extract 2 tsp / Lemon juice 2 tsp
  • Water 1/2 tbsp
  • Rice Flour 2 tsp
  • Besan Flour/ Gram flour 1 tsp 
  • Salt

Clean and rinse fish pieces well with water, drain water well and keep it aside. 

In a pan dry roast garlic, ginger, shallots, curry leaves, cumin, fennel, coriander seeds and black peppercorns. Crush them in the mixer, open and add salt and tamarind juice to help the procedure. Now add red chilli powder, turmeric powder and water grind to a corse paste. Now add the rice flour and gram flour, mix well. Spread this in to the fish pieces well, marinate and keep it in the fridge for 30 minutes or 1 hour. 

In a pan add oil and shallow fry the fish pieces and serve warm. Fry curry leaves in the oil and serve along with the fish. You can add sliced onion and lemon wedges while serving the fish.

NB: You can marinate the fish over night and keep it in the fridge and fry morning. Else marinate the fish pieces in the morning and fry after noon. Try to marinate and keep the fish pieces inside fridge for 4 hours minimum, that tastes good. But for emergency you can marinate for 30 minutes and fry. Enjoy cooking..

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