Have you ever tried Chettinad style food that is well-known for their extra spice kick? Yes, I’m talking about the super spicy, aromatic cuisine that captivated the appetite of foodies across the country. It’s a spice lover’s haven!
When it comes to fish fry, I usually go with Kerala style fried fish. But, whenever I have more time, I prefer this elaborated version of fish fry.
I think my favorite part of this Chettinad fish fry is the wide range of whole spices used in the recipe. When fried, they make the fish even tastier!
Let’s start cooking!!!
- 4 shallots, roughly chopped
- 4 garlic pods
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp whole black peppercorns
- ½ tsp ground turmeric
- 1 ½ tsp ground coriander
- 2 tsp chilly powder
- 200g (approx. 5 pieces) fish, cut into medium-sized pieces
- Oil, for frying
- Tomato and onion salad to serve (optional)
- Rice, to serve
- Place shallots, garlic, cumin seeds, fennel seeds, black peppercorns, ground turmeric, ground coriander, chilly powder, and salt in the bowl of a small food processor. Process until a paste forms. Add a little amount of water if needed.
- Place the cleaned fish pieces in a bowl. Rub with the marinade. Marinate for 30 minutes in the refrigerator.
- Meanwhile, heat oil in a pan over medium-high heat. Place the fish pieces in the pan. Shallow fry until done. Serve with rice and tomato and onion salad.