Chettinad Fish Fry Recipe

Ingredients of Chettinad Fish Fry

• 2 Surmai fillets(king fish)
• 2 tbsp oil (to pan fry)
• For the marination:
• 7-8 Garlic cloves
• 1 ginger knob, mashed
• 1 tsp cumin
• 1 tsp fennel
• 2 tsp coriander seeds
• 2 tsp black peppercorns
• 1/2 tsp mustard seeds
• 9-10 Curry leaves
• to taste salt
• 1 tsp oil (to grind)
• 1 tbsp water
• 1/2 tomato, chopped
• 1 tsp red chilli powder
• 2 tsp turmeric powder
• 5 tsp tamarind extract
• 1 tbsp cornflour (to sprinkle)
• Lemon wedges

How to Make Chettinad Fish Fry

1. Cut the fish fillets into equal medium sized pieces.
2. In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
3. Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
4. Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
5. Pound them together till pulp like and spread it over the fish pieces.
6. Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
7. Marinate the fish and keep in the fridge for 15-20 minutes.
8. In a pan, fry the fish with the refined oil.
9. Serve hot with a bit of lemon squeezed over and a few lemon wedges on the side.