CHETTINAD FISH FRY

I came across this delicious recipe when I wanted to prepare something different than the usual fish fry.

Chettinad is known for its use of freshly ground spices which makes a remarkable difference in the results.

This recipe of fish fry stands out because of the freshly ground spices. I have used surmai (King fish or seer fish) for this recipe whereas any type of fish will do.

Recipe for Chettinad fish fry

Ingredients for Chettinad fish fry

• 4 pcs surmai (King fish or Seer fish)
• ¼ tsp cumin seeds
• ½ tsp coriander seeds
• ¼ tsp fennel seeds
• ¼ tsp peppercorn
• ¼ tsp turmeric powder
• 2 to 3 whole dry red chillies
• 5 curry leaves (finely chopped)
• 2 tsp oil
• 1 tsp lemon juice
• Salt to taste
• Oil for frying

How to make

Dry roast cumin seeds, coriander seeds, peppercorn, fennel seeds and red chillies 3 to 4 minutes. Cool the spices before you grind it to a fine powder.

Add lemon juice, salt, curry leaves and oil to the spice mix.

Add a little water and mix well.

Coat the fish pieces with this marinade. Marinate for 30 minutes to one hour.

Shallow fry in oil for 2 minutes on each side or until done.