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Monday, July 21, 2014

Chettinadu Fish Fry | Fish Fry with Homemade Fish Masala Powder

Hope everyone had a joyful and relaxing weekend.We too had a good one indeed.However,all worries about a busy boring monday keeps haunting sunday night onwards.Things go similar as in life & the days in a week,both has good & bad,and all days being the same may not look inviting as well.Let's think positive and hope for a happy weekend soon,Isn't it?? Coming back to today's post-Chettinadu fish Fry.Iam somehow in love with the flavors of this particular cuisine and have earlier tried Pepper Chicken Chettinad which was also equally loved by all.This is a very tasty fish,definitely a must try for all sea food lovers.Try & enjoy !!


Ingredients
for fish masala
red dry chillies 4-5
fennel seeds 1/2 tsp
jeera 1/2 tsp
coriander seeds 1 tsp
pepper corns 1/2 tsp
turmeric powder 1/8 tsp

for marinating
any firm fish 8-10 small pieces
fish masala (as listed above,see notes)
ginger 1/2" piece
garlic 2 small pods
shallots 4 small or 2 big
lemon juice 1/2 tsp
corn flour 2 tsp(optional)
curry leaves few
salt to taste



Method
FOR MAKING FISH MASALA POWDER
Heat a pan and dry roast the ingredients listed under fish masala on low medium flame.Roast till it becomes fragrant and switch off flame.Remove from pan immediately else it will get further cooked in residual heat and there are chances  of getting burnt.Cool and grind in a smooth powder.Sieve the powder if making large batches to store to get fine powder.



FOR MARINATING AND FRYING
-If you are making small batch then you may end with coarse powder masala,don't worry.Just add it to the shallots,ginger and garlic and grind again to make it a smooth paste.
-Rub the fish pieces with coarse salt and wash  under running water for 5-6 times,pat dry with kitchen paper towel.
-Coat the fish with ground masala,salt,lemon juice and leave for marination for 1/2 -1 hour or refrigerate overnight.
-Add the corn flour(optional;see notes) and mix well just before frying.Add in the curry leaves,give a quick toss.
-Heat a pan with oil and slide in the coated fish pieces.Shallow fry or deep fry the pieces arranged in a single layer.Don't over crowd the pan else its difficult to turn all sides.
-Keep turning all sides on low medium flame till its crisp on all sides.Drain on paper towel and serve hot with steamed rice!!!




Servings ~8-10 pieces of fish fry

NOTES
* I made the fish masala required for marinating this batch of fish only and so used up the whole ground masala.
*Roasting the spices is optional for small batch masala but it helps grinding easier and spices become fragrant.

* You can omit the lemon juice from marination and add after frying.But adding lemon juice along with marination makes the fish soft and juicier.
 * You can add chilly powder 1tbsp instead of red dry chillies if you don't have good spicy chillies and if its difficult to grind smooth.
* You can omit adding corn starch but adding corn starch gives a crispier coating.You can even add besan/chick pea flour or rice flour too.
* You can prepare this fish masala powder in large batches and store in air tight containers for future use and easy access.

Related posts
Sardine Fry | Mathi Varuthathu
Amritsari Fish Fry



10 comments:

Ramya Venkateswaran said... Best Blogger Tips

want to grab the fish fry now itself

Jaleela Banu said... Best Blogger Tips

Tempting fish fry, nice clicks

Rafeeda AR said... Best Blogger Tips

that looks really fiery...

Beena.stephy said... Best Blogger Tips

Tempting fish fry ..love it

Linsy Patel said... Best Blogger Tips

it must be tasty, gosh i wanted to eat this.

Gloria said... Best Blogger Tips

Looks super..Finger licking good

Sangeetha M said... Best Blogger Tips

such a spicy and yummy masala fish fry...love the blend of spices here..inviting pics julie!

nandoos Kitchen said... Best Blogger Tips

yummy, tempting fish fry

Swathi Iyer said... Best Blogger Tips

Fish fry looks really yumm love it.

Shibi Thomas said... Best Blogger Tips

This fish fry looks really delicious. I don't think I ever tried the Chettinad version before. I have to give this recipe a try.