Chettinad Fish Fry with Roasted Corn, Onions, Carrots, and French Beans
A Spicy, Flavorful Dish to Savor the Richness of Chettinad Cuisine
If you’re a fan of bold flavors and crave something that’s both satisfying and healthful, Chettinad Fish Fry with Roasted Corn, Onions, Carrots, and French Beans is the perfect dish to try. This recipe beautifully combines the fiery spices of Chettinad with the sweetness of roasted vegetables, all coming together for a meal that’s flavorful, vibrant, and satisfying. The fish, marinated in a blend of spices, gets fried to perfection, while the roasted vegetables add texture and a touch of sweetness. Serve it up for a delightful lunch or dinner that promises to tantalize your taste buds.
Ingredients
| Ingredients for Fish Fry | Quantity |
|---|---|
| Fish (preferably a firm variety) | 1/2 kg |
| Red Chilli Powder | 4 teaspoons |
| Coriander Powder (Dhania) | 4 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Lemon (for juice) | 1 |
| Black Pepper Powder | 2 teaspoons |
| Dry Red Chilli | 3 |
| Mustard Seeds | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 3 teaspoons |
| Curry Leaves | 8 leaves |
| Sunflower Oil (for frying) | As required |
| Salt | As needed |
| Ingredients for Roasted Corn, Onions, Carrots, and French Beans | Quantity |
|---|---|
| Green Beans (French Beans) | 250 grams (ends cut) |
| Corn Kernels | 2 tablespoons |
| Carrot (Gajjar), diced | 1 |
| Onions, roughly chopped | 2 |
| Garlic, chopped | 2 teaspoons |
| Black Pepper Powder | 1 teaspoon |
| Butter | 2 tablespoons |
| Extra Virgin Olive Oil | 4 tablespoons |
| Parmesan Cheese, grated | 3 tablespoons |
| Honey | 1 teaspoon |
| Balsamic Vinegar | 2 teaspoons |
| Salt | As needed |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 38g |
| Fat | 20g |
| Carbohydrates | 18g |
| Fiber | 6g |
| Sugar | 7g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Servings: 4
Cuisine
- Cuisine: Chettinad
- Course: Lunch
- Diet: High Protein, Non-Vegetarian
Instructions
Step 1: Marinate the Fish
- Squeeze the lemon juice into a bowl. Add red chilli powder, coriander powder, turmeric powder, and salt to the bowl, and mix well to form a paste.
- Clean and wash the fish pieces thoroughly. Pat them dry with paper towels.
- Coat the fish pieces with the prepared spice paste, ensuring they are evenly covered.
- Let the fish marinate for about 1 hour, allowing the flavors to infuse.
Step 2: Prepare the Chettinad Spice Powder
- Dry roast the following ingredients to prepare the Chettinad spice powder:
- Dry red chillies (3)
- Mustard seeds (1 teaspoon)
- Chana dal (Bengal gram) (3 teaspoons)
- Curry leaves (8)
- Roast them in a pan over medium heat until fragrant, about 2-3 minutes.
- Once roasted, grind the mixture into a fine powder and set it aside for later use.
Step 3: Fry the Fish
- Heat oil in a cast-iron skillet or a heavy-bottomed pan over medium heat.
- Coat the marinated fish pieces with the roasted Chettinad spice powder.
- Once the oil is hot, place the fish pieces on the skillet one by one. Fry the fish for 4-5 minutes on each side, until golden brown and crispy.
- Remove the fish from the skillet and set aside on a paper towel to drain excess oil.
Step 4: Make the Roasted Corn, Onions, Carrots, and French Beans
-
Blanch the French beans: Bring a medium saucepan of water to a boil and add 1 teaspoon of salt. Add the green beans (French beans) and blanch them for 3 minutes. Once done, remove from the water and transfer them into an ice water bath to stop the cooking process. Drain well.
-
Roast the corn kernels: Heat a grill pan or a gas burner. Dry roast the corn kernels until lightly charred, then set them aside.
-
Saute the vegetables: In a large sauté pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the onions and sauté them for about 4-5 minutes until soft and translucent.
-
Add the blanched French beans, roasted corn, diced carrots, and garlic to the pan. Saute the mixture for an additional 4 minutes, stirring occasionally to ensure even cooking.
-
Deglaze the pan: Pour in the balsamic vinegar and honey, stirring well to combine. Season with salt and black pepper powder to taste.
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Add the butter to the pan, and stir until melted and incorporated into the vegetables.
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Garnish with grated Parmesan cheese just before serving.
Step 5: Serve
- Serve the Chettinad Fish Fry alongside the Roasted Corn, Onions, Carrots, and French Beans. You can enjoy this dish as a hearty main course or as part of a larger spread.
Tips for the Perfect Chettinad Fish Fry
- Choosing the right fish: For the best texture, use a firm fish like kingfish or tilapia. These hold up well to frying and absorb the spices beautifully.
- Marinating time: Allow the fish to marinate for at least an hour to ensure that the spices are well absorbed into the flesh.
- Roasting the spices: Roasting the dry ingredients for the Chettinad powder brings out their natural oils and intensifies the flavor. Be careful not to burn them!
- Vegetable variations: Feel free to experiment with other vegetables such as bell peppers, zucchini, or peas. The versatility of the roasted vegetable mix allows for personalization.
Serving Suggestions
- This dish is perfect on its own, but you can pair it with some steamed rice or a side of naan for a complete meal.
- A cool, tangy yogurt dip or mint chutney can complement the spice of the fish, balancing the heat with a refreshing contrast.
Whether you’re hosting a dinner party or just want a flavorful, spicy lunch, Chettinad Fish Fry with Roasted Corn, Onions, Carrots, and French Beans is a wonderful choice. The bold, aromatic spices and roasted vegetables create a memorable dish that will leave everyone craving more. Enjoy the essence of Chettinad cuisine in every bite!
