Chettinad Fish Fry Recipe – Introduction
Chettinad Fish Fry Recipe: As a housewife and avid foodie, I have always been drawn to the rich and flavorful cuisine of South India. One dish that has captured my heart and taste buds is the Chettinad Fish Fry. The aroma of fresh spices and herbs, combined with the crispy texture of the fish, makes this dish a true delight for the senses.
What is Chettinad Fish Fry?
Chettinad Fish Fry is a popular South Indian dish made with marinated fish coated in a spicy and tangy mixture of spices and herbs. The dish originates from the Chettinad region of Tamil Nadu, where it is a staple in local households. The dish is made using a variety of local fish, but is most commonly made using seer fish, also known as kingfish. Chettinad Fish Fry is known for its complex flavor, fiery heat, and the use of traditional Chettinad masala. The dish is made by marinating fish with a blend of spices and then deep frying it. It is traditionally served as a side dish with rice or roti.
Variations of Chettinad Fish Fry Recipe
Chettinad Fish Fry can vary in heat and flavor depending on the ingredients and proportions used. Some variations include the use of different types of fish such as seer fish, king fish or pomfret. Some variations also include the use of different types of cooking methods such as shallow frying or grilling the fish.
There are a few variations of Chettinad Fish Fry that are worth mentioning:
Lemon Chettinad Fish Fry: In this variation, lemon juice is added to the marinade, giving the fish a tangy, sour taste.
Coconut Chettinad Fish Fry: This variation includes freshly grated coconut in the marinade, adding a rich, creamy flavor to the dish.
Tamarind Chettinad Fish Fry: Tamarind paste is added to the marinade, giving the dish a sweet and sour flavor.
Yogurt Chettinad Fish Fry: Yogurt is added to the marinade, giving the dish a creamy, tangy flavor and helping to tenderize the fish.
Nutrition – Chettinad Fish Fry Recipe
Fish is an excellent source of protein, and the addition of spices and herbs in Chettinad Fish Fry can provide numerous health benefits. The spices used in the dish, such as turmeric and cumin, have anti-inflammatory properties and can help boost the immune system. Additionally, the use of coconut oil for frying provides healthy fats and can improve heart health. Overall, Chettinad Fish Fry is a delicious and nutritious dish that is sure to satisfy your taste buds and your health.
Fish is a good source of omega-3 fatty acids, protein, vitamins, and minerals. Chettinad Fish Fry is also a good source of antioxidants and anti-inflammatory compounds thanks to the whole spices used in the marinade.
Step by Step Chettinad Fish Fry Recipe
Chettinad Fish Fry Recipe
Ingredients
To Fry Fish
- 4 seer fish steaks, finely sliced or any frozen fish
- oil to fry (mustard oil or any vegetable oil)
For Chettinad Masala
- 30 g tamarind soaked in 2 tbsp water
- 1-2 tsp oil
- 1 curry leaves
- 8 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp coriander seeds
- 1 tsp Cumin (Jeera)
- 4-5 cloves
- Salt
- 1 tsp Fennel (Saunf)
- 1 tsp mustard seeds / rai
- 10 black pepper
- 1 tsp turmeric powder
- 1 tsp Red Chilli Powder
- 1 tomato pureed
- 2 tbsp lemon juice
To Garnish
- Onions
- lemon
To Serve With
- basmati rice
- Green chutney
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- If you are using frozen fish, thaw them in the fridge in an airtight container overnight or leave at kitchen counter at cold water. Keep changing the water when it comes at room temperature.
- Slice fresh fish or chop frozen fish into 2 inch pieces.
- Soak tamarind in 2-3 tbsp water for the recipe.
- Using Mixer, blend tomato and tamarind along with its soaked water to a fine smooth paste.
Cooking
For Chettinad Masala
- Dry roast curry leaves, garlic, ginger, cloves, coriander seeds, fennel seeds, cumin seeds, black peppercorns and mustard seeds in a pan over medium to low flame for 2-3 minutes or until spices turn aromatic.
- Let the spice mix cool down completely. Transfer to a Mortar Pestle and add very little oil, grind the spices to a coarse paste.
To Marinate Fish
- Transfer fish into a mixing bowl. Add the chettinad masala to the fish and also the tomato - tamarind paste.
- Now, add turmeric powder, red chili water, salt to the bowl.
- Rub gently the masala to the fish pieces so that fish can get coated with masala nicely. This step is very important for the final taste. Be patient while doing this step.
- Marinate for at least 20 minutes or maximum 4 hours.
To Fry Fish
- Heat a non stick tawa or pan over medium to low flame. It is advisable to use non stick pan here so that fish do not get stick to the pan.
- Now, pour oil for shallow frying. I have used 3 tbsp oil.
- Transfer the marinated fish to the tawa or pan.
- Once the fish get cooked from one side, very gently flip the fish to another side.
- Fry from the second side also until fish gets cooked completely.
- You need to flip the fish couple of times to get charred crisp look.
- Drizzle some freshly squeezed lemon juice once the fish is cooked completely.
- Garnish with coriander, lemon wedges and onion rings. Serve Chettinad Fish Fry with coriander chutney and steamed rice.
Equipment Used for This Recipe
Notes & Tips
- If you are also at a place where fresh fish is not easily available, then use frozen fish for the recipe. Make sure to thaw it completely and soak excess water with tissue paper before marinating.
- Adjust salt and spices as per your taste preference.
- It is best to serve immediately, when the fish is hot to enjoy the Chettinad effect.
- Adjust the amount of dry red chillies according to your preference for heat.
- The Chettinad masala powder can be stored in an airtight container for up to 6 months.
- You can also add other spices like garlic, ginger, and cumin powder to the marinade for added flavor
- If you want a healthier version, you can also bake the fish instead of deep frying it
Nutrition Information (Note: Approximate)
FAQs – Chettinad Fish Fry Recipe
What is Chettinad Fish Fry?
Chettinad Fish Fry is a popular South Indian dish that originated in the Chettinad region of Tamil Nadu. It’s a delicious and flavorful dish made with fish that’s been marinated in a blend of spices, shallow-fried and then tossed in a spicy and tangy sauce. The dish is known for its bold and complex flavors, and is sure to tantalize your taste buds.
What type of fish is best for Chettinad Fish Fry?
The best type of fish to use for Chettinad Fish Fry is a firm-fleshed fish that holds its shape well when cooked, such as Kingfish, Sardine, or Seer Fish. You can also use other types of fish that are commonly used in South Indian cuisine, such as Tilapia or Catfish.
What ingredients are used to make the marinade for Chettinad Fish Fry?
The marinade for Chettinad Fish Fry is made with a blend of spices such as red chili powder, turmeric powder, coriander powder, and fennel seeds, along with ginger-garlic paste, lemon juice, and salt. The spices used in the marinade add flavor and help tenderize the fish.
Can I make Chettinad Fish Fry without a deep fryer?
Yes, you can make Chettinad Fish Fry without a deep fryer. Simply heat oil in a frying pan and shallow fry the marinated fish until it’s crispy and golden brown. Make sure to use enough oil to fully immerse the fish, and flip it occasionally to ensure even cooking.
What is the sauce made of in Chettinad Fish Fry? Answer: The sauce in Chettinad Fish Fry is made with a blend of spices, including red chili powder, coriander powder, cumin powder, and garam masala, along with chopped onions, chopped tomatoes, and curry leaves. The sauce is then simmered until it thickens and the flavors meld together.
Can I make Chettinad Fish Fry gluten-free?
Yes, you can easily make Chettinad Fish Fry gluten-free by using gluten-free ingredients. Simply substitute the regular flour with gluten-free flour in the marinade, and make sure the other ingredients used are also gluten-free.
What do I serve with Chettinad Fish Fry?
Chettinad Fish Fry is usually served with steamed rice, along with a side of pickles and chutneys. You can also serve it with roti or naan for a complete meal. It’s also great as a starter or appetizer, and pairs well with a cold beer or a glass of chilled white wine.
How can I make Chettinad Fish Fry healthier?
To make Chettinad Fish Fry healthier, you can use a leaner type of fish, such as Tilapia or Catfish, and use less oil when cooking. You can also opt for a baked version of the dish, instead of deep frying. And make sure to use fresh, whole spices and ingredients to add flavor without adding unnecessary calories.
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