Spicy Chettinad Fish Fry Recipe
Indulge in the rich and spicy flavors of Chettinad cuisine with this Spicy Chettinad Fish Fry recipe. This traditional South Indian dish combines aromatic spices, tender seer fish, and a tangy tamarind marinade, resulting in a delightfully crispy, flavorful fish fry. Serve it with steamed rice and traditional Chettinad sides for a complete, authentic meal experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Seer fish steaks | 4 steaks |
| Sunflower oil (for frying) | As needed |
| Tomato (chopped) | 1 |
| Curry leaves | 1 sprig |
| Tamarind (soaked in 1-2 tbsp water) | 30 grams |
| Mustard seeds | 1 teaspoon |
| Garlic (chopped) | 8 cloves |
| Ginger-garlic paste | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander seeds (Dhania) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole black peppercorns | 10 |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil (for grinding) | 1 teaspoon (optional) |
| Lemon wedges | 2 (for garnish) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 23 grams |
| Fat | 12 grams |
| Carbohydrates | 5 grams |
| Fiber | 2 grams |
| Sodium | 180 mg |
Note: Nutritional values may vary based on exact ingredient quantities and methods.
Instructions
-
Prepare the Fish:
- Begin by washing the seer fish steaks thoroughly and setting them aside to drain any excess water.
-
Dry Roast the Spices:
- Heat a tadka pan (small pan for tempering) over medium heat.
- Add curry leaves, garlic cloves, mustard seeds, cumin seeds, coriander seeds, fennel seeds, and black peppercorns to the pan.
- Dry roast the spices until they become aromatic, ensuring they don’t burn. Set the roasted spices aside to cool.
-
Grind the Spice Mixture:
- Once the spices have cooled, transfer them to a mortar and pestle (or grinder).
- Add 1 teaspoon of oil (optional, for smoother blending) and grind the spices into a coarse paste.
-
Prepare the Marinade:
- In a blender, combine the chopped tomato, tamarind along with its soaking water, ground spice mixture, ginger-garlic paste, red chili powder, turmeric powder, and salt to taste.
- Grind everything into a thick, smooth paste, achieving a dark brown color.
-
Marinate the Fish:
- Smear each fish steak generously with the prepared spice paste on both sides. The thick coating is essential to bring out the traditional spicy Chettinad flavor.
- Allow the fish to marinate for at least 20 minutes, letting the flavors penetrate well.
-
Shallow Fry the Fish:
- Heat a non-stick pan over medium heat and add enough oil to cover the base for shallow frying.
- Place the marinated fish steaks on the pan carefully to avoid splattering.
- Let the fish cook undisturbed for about 5 minutes until it crisps up, then gently flip to cook the other side. The fish should appear flaky and golden brown once done.
-
Garnish and Serve:
- Garnish the cooked fish with a squeeze of fresh lime juice and lemon wedges.
- Serve hot with steamed rice and a side of Chettinad Paruppu Urundai Kuzhambu for a complete Chettinad meal.
Enjoy the authentic flavors of Chettinad cuisine with this spicy, tangy, and irresistibly crispy fish fry, perfect for lunch or as an appetizing side dish in your next South Indian meal.
