Ingredients:
- 2 Surmai fillets(king fish)
- 2 tbsp oil (to pan fry)
- 7-8 Garlic cloves
- 1 ginger knob,
- mashed1 tsp cumin
- 1 tsp fennel
- 2 tsp coriander seeds
- 2 tsp black peppercorns
- 1/2 tsp mustard seeds
- 9-10 Curry leaves
- salt
- 1 tsp oil
- 1 tbsp water
- 1/2 tomato
- 1 tsp red chilli powder
- 2 tsp turmeric powder
- 5 tsp tamarind extract
- 1 tbsp cornflour
- Lemon wedges
Method:
A speciality from the Chettinad region of Tamil Nadu, this fish fry recipe has a host of delectable spices used for marination giving it a unique touch. Surmai fish pieces are marinated and then pan fried till it get crispy and brownish.
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.