Chettinad style fishy fry is a spicy pan fried fish loaded with aromatic flavors of freshly pound spices. You can serve this spicy fish fry as a side dish with your meals or just as a starter.
Chettinad fish fry is a simple recipe and gets ready under 30 minutes , if you exclude marination time.
Though I don't make fish often but there are few dishes which I love the most like Bangda fish fry , Mangalore Fish Curry and Amritsari Fish . You can try any of these recipes , I'm sure you'll never be disappointed .
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About this recipe
Spicy Chettinad Fish Fry Recipe is a delicious and spicy fish made in the Chettinad region of South India. Chettinad cuisine is known for spicy food which is made using freshly ground spices.
To make this spicy fish fry you can use either sea water fish or fresh water fish. Just make sure to use firm fleshed fish. I made this with fresh water fish this time but I often make this with Seer fish , also known as Vanjaram fish.
Yo can serve Chettinad Fish Fry Recipe with Steamed Rice and Dal tadka to make it a complete meal.
Fish is rich in omega 3 fatty acids which promote heart health. Eating fish regularly lowers blood pressure and increases good cholesterol levels when eaten in moderate quantity. They are also rich in proteins and promotes eye and brain health.
This Chettinad fish fry recipe is
- Easy to make
- Spicy
- Tasty and Flavorful
Ingredients
Fish - Any kind of fish , sea water or fresh water fish can be used in this recipe. Just make sure to use firm fleshed fish. Use equal sized, thick slice fish to make this recipe.
Spices - Black peppercorns , cumin seeds , fennel seeds and mustard seeds are most used spices in chettinad masala . Along with it red chilli powder , coriander powder and turmeric are used in this recipe. Instead of red chilli and coriander powder , you can also use dry red chillies and coriander seeds in this recipe.
Produce - Also you need Curry leaves , Tamarind pulp , Ginger , Garlic cloves and tomatoes .
Cornflour (or Riceflour ) helps masala to coat well on fish.
Other Ingredients - Cooking Oil and Salt are used.
Recipe Notes
This is a very spicy fish fry . You can reduce the amount of black peppercorns in this recipe.
Usually , fish takes in more spice. Longer the marination hours ,more flavorful it turns.
Watch Video
How to make Chettinad Fish Fry
Clean fish slices, wipe it dry and set aside.
In a pan, dry roast black peppercorns, fennel seeds, cumin seeds, mustard seeds , ginger, garlic and curry leaves.
Pound them in a mortar and pestle or a mixer jar into a powder.
Now add the chopped tomato, turmeric powder, red chili powder, coriander powder , salt , tamarind and oil .
Blend till smooth.
Apply the masala ( spice paste) all over the fish pieces.
Marinate the fish and keep in the fridge minimum 4 hours .
After 4 hours, sprinkle some cornflour or over the fish. The cornflour helps the masala to coat well.
In a pan, heat 2-3 tablespoon of oil and fry the fish on both sides.
Finally, serve hot with a bit of lemon squeezed, sprinkle some fried curry leaves and green chilies over and a few lemon wedges, onion slices , on the side.
Recipe
Chettinad Fish Fry Recipe
Ingredients
- 750-800 grams Fish Slices
- 2-3 tablespoon oil - to pan fry
Marination
- Garlic cloves - small size
- 1.5" inch ginger knob - mashed
- 1 teaspoon cumin seeds
- 1 tablespoon fennel seeds
- 1.5 - 2 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 2 sprig Curry leaves
- Salt to taste
- 1 teaspoon oil - to grind
- 1 tablespoon water
- 1 to mato - small size chopped
- 3 teaspoon coriander powder
- 2 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 small marble size tamarind
- 2 tablespoon cornflour or rice flour - to sprinkle
To serve
- Lemon wedges
- Onion slices
- Fried curry leaves
Instructions
- Clean fish slices, wipe it dry and set aside.
- In a pan, dry roast black peppercorns, fennel seeds, cumin seeds, mustard seeds , ginger, garlic and curry leaves.
- Pound them in a mortar and pestle or a mixer jar into a powder.
- Now add the chopped tomato, turmeric powder, red chili powder, coriander powder , salt , tamarind and oil .
- Blend in a mixer jar till smooth.
- Apply the masala ( spice paste) all over the fish pieces.
- Marinate the fish and keep in the fridge minimum 4 hours .
- After 4 hours, sprinkle some cornflour or over the fish. The cornflour helps the masala to stick
- In a pan, heat 2-3 tablespoon of oil and fry the fish.
- Serve hot with a bit of lemon squeezed, sprinkle some fried curry leaves and green chillies over and a few lemon wedges, onion slices , on the side.
Video
Notes
- This is a very spicy fish fry . You can reduce the amount of black peppercorns in this recipe.
- Usually , fish takes in more spice. Longer the marination hours ,more flavorful it turns.
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