Chettinad cuisine is known for its bold and spicy flavors, and if you’re a fan of spicy food, this Chettinad style fish fry is the perfect dish to try. Unlike the usual fish fry, this one packs a punch with aromatic spices, giving it a unique and mouth-watering taste. It’s easy to make, but requires a little patience and careful frying for the best results.
Ingredients for Chettinad Style Fish Fry:
- Fish (preferably firm fish like tilapia or seer fish)
- 2 teaspoons Red Chilli Powder
- 1 teaspoon Turmeric Powder
- Salt to taste
- 1 Onion, chopped
- 1 teaspoon Cumin Seeds
- 2-3 Dry Red Chillies
- 1 teaspoon Ginger Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Fenugreek Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Gram Flour (Besan)
- 2 tablespoons Rice Flour
- Oil for frying
- Lemon juice (optional, for garnish)
- Fresh coriander leaves (for garnish)
Preparation Method for Chettinad Style Fish Fry:
- Prepare the Fish:
Begin by washing the fish pieces thoroughly and patting them dry with a kitchen towel. Make sure there’s no excess water left. Set the fish aside. - Prepare the Spice Paste:
In a mixer, add chopped onion, cumin seeds, dry red chillies, ginger powder, garlic powder, fenugreek powder, and coriander powder. Grind everything into a smooth paste using a little water if needed. The paste should have a thick consistency. - Marinate the Fish:
Transfer the prepared paste into a bowl. Add salt to taste, and mix in the gram flour and rice flour. Stir well to ensure there are no lumps. Apply this spicy mixture evenly to the fish pieces, making sure every piece is coated with the marinated spice paste.
Let the fish marinate in the fridge for at least 30 minutes for the flavors to meld together. - Fry the Fish:
Heat oil in a pan for deep frying on medium flame. Once the oil is hot, carefully add the marinated fish pieces. Fry them on medium heat, ensuring the fish gets cooked properly inside without burning the outer layer. Flip the fish carefully to avoid breaking the pieces.
If you prefer, you can shallow fry the fish in a pan with a little oil for a healthier version. - Finish with Garnish:
Once the fish is cooked and golden brown on both sides, remove it from the oil and drain the excess oil on a kitchen towel.
Garnish the fish fry with a squeeze of fresh lemon juice and sprinkle some chopped coriander leaves and freshly ground black pepper for an extra kick.
Serving Suggestions:
Serve your Chettinad style fish fry hot, accompanied by steamed rice, vegetable curry, or a fresh salad. The spicy, flavorful fish pairs wonderfully with a cool yogurt-based dip or chutney to balance out the heat.
Chettinad style fish fry is a bold, spicy twist on the classic fish fry that’s sure to satisfy any spice lover’s craving. The deep, rich flavors of the Chettinad masalas and the crispy, juicy fish make this dish irresistible. Give it a try, and bring a taste of South India to your kitchen!
Leave a comment