CHETTINAD FISH FRY
I think there is no need of special introduction to the chettinad cuisine. Chettinad cuisine is very popular for its aromatic flavor and the spiciness. The use of variety of spices makes their dishes more aromatic and special from any other cuisine. Freshly grounded spices gives the fabulous flavor and texture to any dish for sure. I have shared a chettinad chicken roast recipe in my blog 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 pepper corns 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 pepper corns in any of the same. So add those spices as per your heat preference. Lets 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.Similar recipes
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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 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.
This post first appeared on Easy Dessert And Vegetarian Recipes | Fish Recipes - AYESHA'S KITCHEN, please read the originial post: here
