2 fillets surmai fish (You can use any available fish)
2 Tbsp oil, to pan fry

    For the  marination:

7-8 cloves garlic
1 knob ginger, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
1/2 tsp mustard seeds
9-10 curry leaves
Salt, to taste
1 tsp oil, to grind
1 Tbsp water
1/2 tomato, chopped
1 Tbsp water
1 tsp red chilli powder
5 tsp tamarind extract
1 Tbsp cornflour, to sprinkle

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chettinad Fish Fry

. Cut the fish fillets into equal medium sized pieces.
. In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
. Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
. Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
. Pound them together till pulp like and spread it over the fish pieces.
. Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
. Marinate the fish and keep in the fridge for 15-20 minutes.
. In a pan, fry the fish with the refined oil and serve hot.

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