CHETTINAD FISH FRY

Preparation Method :

• Skin the fish and fillet it. Cut it into medium-sized chunks. Wash well, drain and gently pat dry with kitchen paper. Transfer the pieces on to a large platter or tray, cover and set aside.
• To make the Chettinad masala paste, heat a small frying pan and add the aromatics, whole spices and curry leaves. Dry-roast them, till they begin to change colour.
• Transfer them to a grinder. Add the salt, oil and a little water. Grind the ingredients, till it's a fine, peppery, dark brown paste.
• Add the tomato, tamarind extract, turmeric powder and chilli powder and grind, till the tomatoes have completely disintegrated and the paste is thick, deep and dark brown.
• The paste should be peppery hot, complex and tangy with the tomatoes and tamarind balancing out the intense heat of the pepper and spices.
• Mix the masala paste a few times to combine everything well, and add a little salt or tamarind to balance the spices if required.
• Smear each piece of fish with the thick masala paste, making sure they are evenly and gently coated in the tangy, hot paste.
• Cover the fish and leave to marinate for 15 minutes.
• To Fry The Fish
• Heat the oil in a medium-sized nonstick pan. When the oil is hot, season the fish with salt and put the pieces in batches into the hot oil.
• Fry the pieces for 1-2 minutes on one side to give them a delicious, golden spice crust. Turn the pieces over carefully and fry the second side, till golden and crisp.
• Remove the fish from the pan and drain the excess oil on kitchen paper.
• Now, squeeze some lime juice over the fish and garnish with coriander leaves.