Chettinad fish fry is a delicious and spicy preparation of fish made in the Chettinad region of South India. This cuisine is known for spicy food which is made using freshly ground masalas. You can use any type of firm fleshed fish in this recipe. I used surmai/seerfish to make this delicious fish fry.
Fish is rich in omega 3 fatty acids which promotes heart health. They are also rich in proteins and promotes eye and brain health. Eating fish regularly lowers blood pressure and increases good cholesterol levels.
Since I love to cook fish, I try different recipes using fish. We love spicy food and this Chettinad fish fry turned spicy and delicious. Normally I cook rava fried fish, but this Chettinad fish fry was a winner. Serve this Chettinad fish fry hot with steamed rice and fish curry.
Ingredients: Prep. Time: 45 Minutes, Makes: 4
4 steaks of seerfish, finely sliced
For the Chettinad Masala:
1 tomato, chopped
1 sprig of curry leaves
1 big marble sized ball of tamarind, soaked in 2 tablespoon water
1 teaspoon mustard seeds
8 garlic pods, chopped
1 teaspoon ginger- garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
10 black peppercorns
1 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon salt
2 teaspoon oil
For frying the fish:
5 tablespoon oil
For garnish:
1 lemon
Procedure:
1) Wash the seerfish and keep it aside.
2) Heat a tadka pan and dry roast curry leaves, garlic and spices till nice aroma is released.
3) After the spices cool down, using a mortar and pestle grind these spices by adding 2 teaspoon oil. I tried grinding it in mixer but since the spice quantity was very less the spices did not grind well.
4) Now add tomato, tamarind along with the water in which it was soaked, the ground spices, ginger garlic paste, turmeric powder, red chili powder and salt to a mixer.
5) Grind it into a thick paste. The paste will be dark brown in colour.
6) Check salt and add more if needed and mix well.
7) Smear each and every seer fish steak with this spicy paste on both sides. Be generous while smearing the paste. Let it be thick.
8) Marinate this for atleast 20 minutes.
9) After 20 minutes fry the fish.
10) Heat a non-stick pan. Spread oil.
11) When oil gets heated shallow fry the marinated fish.
12) After 5 minutes, carefully flip the fish to the other side.
13) Continue to fry till the fish gets cooked.
14) The fish will appear flaky when it’s cooked.
15) Garnish with lime juice and serve hot.
4 steaks of seerfish, finely sliced
For the Chettinad Masala:
1 tomato, chopped
1 sprig of curry leaves
1 big marble sized ball of tamarind, soaked in 2 tablespoon water
1 teaspoon mustard seeds
8 garlic pods, chopped
1 teaspoon ginger- garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
10 black peppercorns
1 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon salt
2 teaspoon oil
For frying the fish:
5 tablespoon oil
For garnish:
1 lemon
1) Wash the seerfish and keep it aside.
2) Heat a tadka pan and dry roast curry leaves, garlic and spices till nice aroma is released.
3) After the spices cool down, using a mortar and pestle grind these spices by adding 2 teaspoon oil. I tried grinding it in mixer but since the spice quantity was very less the spices did not grind well.
4) Now add tomato, tamarind along with the water in which it was soaked, the ground spices, ginger garlic paste, turmeric powder, red chili powder and salt to a mixer.
5) Grind it into a thick paste. The paste will be dark brown in colour.
6) Check salt and add more if needed and mix well.
7) Smear each and every seer fish steak with this spicy paste on both sides. Be generous while smearing the paste. Let it be thick.
8) Marinate this for atleast 20 minutes.
9) After 20 minutes fry the fish.
10) Heat a non-stick pan. Spread oil.
11) When oil gets heated shallow fry the marinated fish.
12) After 5 minutes, carefully flip the fish to the other side.
13) Continue to fry till the fish gets cooked.
14) The fish will appear flaky when it’s cooked.
15) Garnish with lime juice and serve hot.
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