Chettinad Fish Fry

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Was reading an article about different Indian Cuisines and came across Chettinad. The most aromatic, spiciest cuisine. Anyways i ve moderated the spice in this recipe as i don’t eat very spicy food. My first recipe in the blog is Chettinad Fish Curry, which was shared by a friend and i had recreated it. So wanted to try fish fry in a similar manner, using the same spices and see how it would turn out. So got all the spices together and dry roasted them all, to make the marinade.

Ingredients:|Preparation Time: 10 mins|

  • Fish Fillet (Sear/ Indian Salmon) 500 gms(Cut into smaller pieces, that you like to have)
  • Onion  1 small
  • Tomato  1 big
  • Tamarind pulp  1 tbspn
  • Garlic   4 cloves
  • Fennel   1 tspn
  • Cumin   1 tspn
  • Coriander   2 tspn
  • Fenugreek seeds   5
  • Mustard Seeds   1/4 tspn
  • Curry Leaves     3 sprigs
  • Dry Red Chillies    4
  • Pepper  1/2 tbspn
  • Salt as per taste
  • Rice flour for coating
  • Oil for frying

Method:|Cooking Time:45 mins, including marinating time|

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Dry roast all the spices, one after the other on a hot pan. Mustard, fenugreek, fennel, cumin, coriander, red chillies, pepper, curry leaves, and keep it aside. Once it cools down, add all the other ingredients, except rice flour and oil, grind it into a fine paste. Apply the paste on the fish fillets and keep it aside for 30 mins.

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Heat some oil in a pan, to shallow fry the fish. Coat the marinated fish with some rice flour evenly and then fry. Fry it crisp on both sides to dark golden brown for about 3 mins on either sides. Remove and serve it hot with your meal.

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