If you love spicy food, the Chettinad Fish Fry is a dish you should definitely try. It’s a popular recipe from the Chettinad region in Tamil Nadu, South India, known for its rich and flavorful cuisine. This fish fry is all about a perfect balance of spices that coat the fish, making it crispy on the outside and tender on the inside. The best part? It’s simple to make at home.
Chettinad Fish Fry is a simple, yet flavorful dish that brings the taste of South India to your table. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees delicious results every time. Enjoy your cooking!
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Chettinad Fish Fry: A Simple and Spicy South Indian Dish
Course: MainCuisine: IndianDifficulty: Medium4
servings10
minutes40
minutes300
kcalChettinad cuisine is famous for its bold flavors and unique spice blends, hailing from the Chettinad region in Tamil Nadu, India. Among the many dishes this region offers, the Chettinad Fish Fry stands out for its spicy, tangy taste and crispy texture. It’s a dish that’s easy to make and perfect for those who love a bit of heat in their food.
Ingredients
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
Directions
- Cut the fish fillets into equal medium sized pieces.
- In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
- Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
- Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
- Pound them together till pulp like and spread it over the fish pieces.
- Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
- Marinate the fish and keep in the fridge for 15-20 minutes.
- In a pan, fry the fish with the refined oil.
- Serve hot with a bit of lemon squeezed over and a few lemon wedges on the side.
Notes
- Fresh Fish: Always use fresh fish for the best taste. Fresh fish absorbs the marinade better and fries up nicely.
- Spice Level: Adjust the amount of chili powder based on your spice tolerance. You can also add a pinch of garam masala for extra warmth.
