Chettinad Fish Fry-Pomfret Fish with warm Spices
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Chettinad Fish Fry, made with pepper. fennel seeds, cumin seeds. Tastes spicy and great, perfect to be served with rice.

Chettinad Fish Fry, made with pepper. fennel seeds, cumin seeds. Tastes spicy and great, perfect to be served with rice.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 44kcal
Author Sujatha Muralidhar

Ingredients

Ingredients:

  • 2 Pomfret Fish Thin Slices
  • 1 tbsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Salt or as required

Ingredients for Grinding:

  • 4 tbsp onion chopped
  • 2 tbsp Grated Coconut
  • 2 tbsp Black Peppercorns
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds

Instructions

  • Grind onion, coconut, cumin seeds, fennel seeds and pepper to a thick paste.
  • In a mixing bowl, add fish slices, chili powder, turmeric powder, salt, and the ground paste. 
  • Combine well and keep it aside for about 30 min.
  • In a heavy bottomed pan add 2-3 tbsp of oil and gently slide in the marinated fish slices. 
  • In the medium to low flame, cook until both the sides becomes crispy and golden brown.
  • Serve Chettinad fish fry hot with rice.

Nutrition

Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 156mg | Fiber: 2g | Vitamin A: 620IU | Vitamin C: 0.7mg | Calcium: 40mg | Iron: 1.6mg