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Chettinad Fish Fry
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
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Calories
159
kcal
Author
Sujatha Muralidhar
Ingredients
For grinding:
4
tablespoon
onion
chopped
2
tablespoon
grated coconut
2
tablespoon
whole black pepper
1
teaspoon
cumin seeds
1
teaspoon
fennel seeds
⅙
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
Calories:
159
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
16
g
|
Saturated Fat:
13
g
|
Cholesterol:
1
mg
|
Sodium:
328
mg
|
Potassium:
130
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
609
IU
|
Vitamin C:
1
mg
|
Calcium:
35
mg
|
Iron:
1
mg