Chettinad fish fry, made with pepper. Fennel seeds, cumin seeds. It tastes spicy and fabulous, perfect to be served with rice.
It is my long-time wish to make Pomfret Fish fry at home. Here, pomfret variety is unavailable in the regular stores, and we rarely get frozen fresh pomfret in Indian Stores. The breathtaking part is cleaning and cutting; we get whole uncut fish here.
The vital requirement for slicing the fish is a razor-sharp knife, or else you may end up with fish pudding, haha. Despite all this pain, the final result of this Chettinad fish fry would be incredible.
Do not forget to look into other Chettinad recipes like Chettinad Prawn Sukka and Chettinad Muttai Thokku.
Pomfret has its flavor; the sizzling fish flavor could convert 'Fish Lovers' to 'Fish Devotees.' The masala in this Chettinad fish fry recipe is a licking component. Perfectly done masala draws everyone's attention.
How to make Chettinad Fish Fry:
1. Grind onion, coconut, cumin seeds, fennel seeds, and pepper.
2. To wash and clean fish slices, add chili powder, turmeric powder, salt, and the ground paste, mix well and keep it aside. Let it marinate for about 15-30 min.
3. Add 2-3 tablespoon of oil in a heavy-bottomed pan and gently slide in the marinated fish slices. In a low to medium flame, cook it on both sides till it becomes crispy and golden brown by flipping it occasionally. Make sure that the masala does not get burned.
It can be a perfect starter at parties, serve as a side to steamed rice, and fall in love with the aromatic masala around the fish.
Serve Chettinad fish fry as an appetizer or as a side dish to rice. Perfect for dinner or lunch. A crowd-pleasing recipe.
Other seafood recipes you may like,
Printable recipe card
Chettinad Fish Fry
Ingredients
For grinding:
- 4 tablespoon onion chopped
- 2 tablespoon grated coconut
- 2 tablespoon whole black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- â…™ cup water
For marination
- 6 fish slices thin crosswise slices-preferably pomfret
- 1 tablespoon red chili powder
- ½ tablespoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon salt or as required
For frying
- 4 tablespoon vegetable oil or as required
Instructions
For grinding
- In a spice jar, add onion, coconut, cumin seeds, fennel seeds, black pepper, and water.
- Grind it to a thick fine paste. And set aside.
For marinating
- In a mixing bowl, add fish slices, red chili powder, coriander powder, turmeric powder, salt, and the ground paste.
- Combine well and keep it aside for about 30 min.
For frying
- Over low-medium heat, in a heavy-bottomed pan, add 3 tablespoon of oil and gently slide in the marinated fish slices.
- Cook for 4 minutes or until the edges become crispy and golden brown.
- Flip to the other side and add a tablespoon of vegetable oil. Cook for 4 minutes or until it is done.
- Serve hot with rice.
Nutrition
Tips and Variations for Chettinad Fish Fry:
This same masala in this recipe can be tried with vegetables like raw bananas and other fish.
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Kate
Thank you for another great recipe! The spices were delicious!
Carrie Robinson
Oh wow! Now this sounds delicious. I am loving all of the spices being used in this. 🙂
Quynh
I love this with rice! Perfectly seasoned and delicious!
Dina and Bruce
We picked up red snapper to make this for dinner this week. Love all the seasonings! It was a big hit with the family!
FARAH ABUMAIZAR
Wow this looks so interesting and delicious! I love seafood recipes, can't wait to try this out!