It is a classic fish recipe originated in the Chettinad area of Tamil Nadu. Chettinad Fish Fry recipe uses the authentic exotic spices for marination, which gives a unique taste to the fish. It's advised to marinate the fish for at least 30 minutes before cooking as it can enhance the taste of your dish. It's highly recommended to fry this fish on a saucepan because the taste of the masala this way is fully retained. This South Indian recipe will surely win your guest's hearts when you serve them this portion of mouth-watering goodness. You can enjoy this non-vegetarian delight with steamed rice and relish the outstanding taste of it in a better way! Also, this main dish recipe stands fair on the health front as fish is rich in Omega 3 fatty acids which are known to improve your heart health.
For Marination
salt as required
2 teaspoon gram flour (besan)
1 cloves garlic
1 teaspoon cumin seeds
1 1/2 teaspoon coriander powder
1 1/2 tablespoon rice flour
4 onion shallots
1 1/2 teaspoon fennel seeds
1 1/2 teaspoon red chilli powder
1 inch ginger
How to make Chettinad Fish Fry Recipe
·Step 1 Wash the fish and cut into pieces
To prepare this delicious dish, cut fish in pieces and wash them properly under running water in a sieve and keep aside.
·Step 2 Marinate the fish with spices paste
Grind together chopped onion, garlic, ginger, fennel seeds, cumin seeds, red chilli powder and coriander powder well to form a thick paste. Transfer this to a small bowl and mix well with salt. Next, add gram flour along with rice flour in it and mix once again. Now, take the fish pieces and one by one spread this paste on its surface evenly. Let the fish marinate for some time till you start cooking.
·Step 3 Shallow fry the marinated fish
Now, heat oil in a pan over medium flame. Once it is hot enough, add the marinated fish pieces in it and shallow fry them till they turn crisp and golden brown from all the sides. Keep flipping their sides in between.
·Step 4 Serve hot with cherry tomatoes
Once the fish pieces are well fried, keep them on the paper towel layers in a large plate to soak up the extra oil. Serve hot with cherry tomatoes on the sides.
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