Description

Experience the bold and aromatic flavors of Chettinad cuisine with this spicy fish fry. Fresh fish is marinated in a fiery blend of ground spices and herbs, then pan-fried to perfection, resulting in a crispy exterior and tender, flavorful interior.

Ingredients

For the Masala Paste

• 6-8 Dry Red Chillies (Gundu Milagai) (adjust to desired spice level)
• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 15-20 Curry Leaves
• 1 inch Ginger (peeled and roughly chopped)
• 5-6 Garlic Cloves (peeled)
• 2-3 Shallots (or small Onion) (roughly chopped)
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Lemon Juice
• to taste Salt
• 2-3 tablespoons Water (as needed for grinding)

For Frying

• 500 grams Fish (firm white fish like Kingfish, Pomfret, or seer fish, cut into steaks or fillets)
• 1/4 - 1/2 cup Cooking Oil (for shallow frying)

Instructions

1. Clean and wash the fish pieces thoroughly. Pat them dry with paper towels.
2. In a dry pan, lightly roast the dry red chillies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns until fragrant. Let them cool down.
3. In a grinder or blender, combine the roasted spices, curry leaves, ginger, garlic, shallots, turmeric powder, lemon juice, and salt. Add 2-3 tablespoons of water and grind into a smooth, thick paste. Add more water sparingly if needed.
4. Generously apply the prepared masala paste to each fish piece, ensuring they are well coated on all sides. Make shallow slits on the fish pieces if they are thick to help the masala penetrate.
5. Marinate the fish for at least 30 minutes in the refrigerator. For best results, marinate for 1-2 hours.
6. Heat cooking oil in a pan over medium heat for shallow frying. The oil should be hot enough to fry but not smoking.
7. Carefully place the marinated fish pieces in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
8. Fry the fish for about 5-7 minutes on each side, or until golden brown and cooked through. The cooking time will vary depending on the thickness of the fish pieces.
9. Remove the fried fish from the pan and place them on paper towels to drain excess oil.
10. Serve the Chettinad Fish Fry hot.