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.