Chettinad Fish Fry

A specialty from the Chettinad place of Tamil Nadu, this barbeque recipe has a number of delectable spices used for marination giving it a completely unique contact. Surmai fish pieces are marinated and then pan-fried until crisp.

Chettinad Fish Fry
Chettinad Fish Fry


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 chili 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.
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