Chettinad fish fry
CHETTINAD FISH FRY
INGREDIENTS
- Onion – 1 small piece [ ¼ of a small onion or 2 shallot or 1 tbsp onion paste]
- Ginger + garlic paste- 1 tbsp
- Jeera – ½ tsp
- Fennel seeds – ½ tsp
- Coiander seeds – 1 tbsp
- Peppercorns – ½ tsp
- Garam masala – ½ tsp
- Whole red chilli – 5 or 6 or as per taste
- Salt to taste
- Lemon juice – 2 tsp
- Besan / gram flour – 1 tbsp
- Oil to deep fry or shallow fry
- Fish – ½ kg
- Curry leaves to garnish .
- Lemon wedges to garnish
PREPARATION
- Clean ,cut ,wash ,rinse and drain the fish .Rub little salt + turmeric pwdr all over and keep aside for 10 minutes .Rinse and drain the excess water .Pat dry the fish with a kitchen towel .
- Dry roast the pepper corn + jeera + fennel seeds + coriander leaves + red chilli . Allow it to cool . Grind it to a fine powder . Now add ginger garlic paste + onion and blend again to a fine paste adding few drops of water .[ we want a thick paste not watery or thin ]
- Remove in a mixing bowl ,add besan + turmeric powder + salt + garma masala pwdr + lemon juice and mix well . [adjust the flavour if required ] Allow it to marinate for 15 – 20 mins or more in the fridge .
METHOD
Heat oil in a frying pan .
Place the marinated fish .
Lower the flame to medium .
Fry on both the sides till done.
On each side for 6 to 7 minutes depending on the thickness of the fish .
Once done ,remove on absorbent paper .
Garnish with fried curry leaves + onion .
Sprinkle little chaat masala before having .
NOTES
Besan is necessary for binding .
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