Chettinad fish-fry
Chettinad fish-fry
It's a deep fry where the fish is marinated with freshly blended paste. here the ingredients are dry-roasted n blended to make a paste which is also used in the preparation of chettinad fish curry, so the paste can be made in a large quantity for both fish-fry n fish-curry which makes a perfect combo along with steamed rice....c'mon let's have a quick look on the procedure...
Ingredients:
Fish - 20 small sliced pieces .
Garlic - 7 pods.
Shallots - 5-6.
Rice flour - 1 tbsp ( avoids the fish from more absorption of oil when deep-fried).
All-purpose flour / maida - 1 tbsp ( binds the marinated paste with the fish when deep-fried)
Dry curry leaves - 1/2 tsp.
Red color - 1/4 tsp (to give in an extra color)(opt)
Salt - as needed.
Dry-roast ingredients:
Cumin / zeera- 1 tsp.
Fennel seeds / saunf - 1 tsp.
Peppercorns - 15 nos.
Dry red chillies - 4.
Coriander seeds - 1 tbsp.
Method:
=> dry roast cumin seeds, fennel seeds, peppercorns, dry red chillies, coriander seeds n blend it.
=> blend together garlic pods, shallots along with the blended dry powder.
=> shift the blended paste to a blow, add rice flour, all-purpose flour, red color, salt, dry curry leaves n mix well.
=> apply the mix on to the fish n prick it with a fork to make the inner part of the fish to absorb the marinated paste.
=> marinate for 1 hour ( remember, more marination = more taste), this marination can also be done a day before n refrigerated n can be deep fries when needed but preferably use the marinated fish with in a day.
=> deep - fry the marinated fish , transfer it to an absorbent paper n enjoy...
Best combo idea 1 - chettinad fish curry, chettinad fish-fry, steam rice n salads.
Best combo idea 2 - chicken biryani ( click on the link for recipe), fish- fry, onion-tomato raitha n salads
Sending this recipe to kirthi's kitchen event - serve it-fried
It's a deep fry where the fish is marinated with freshly blended paste. here the ingredients are dry-roasted n blended to make a paste which is also used in the preparation of chettinad fish curry, so the paste can be made in a large quantity for both fish-fry n fish-curry which makes a perfect combo along with steamed rice....c'mon let's have a quick look on the procedure...
Ingredients:
Fish - 20 small sliced pieces .
Garlic - 7 pods.
Shallots - 5-6.
Rice flour - 1 tbsp ( avoids the fish from more absorption of oil when deep-fried).
All-purpose flour / maida - 1 tbsp ( binds the marinated paste with the fish when deep-fried)
Dry curry leaves - 1/2 tsp.
Red color - 1/4 tsp (to give in an extra color)(opt)
Salt - as needed.
Dry-roast ingredients:
Cumin / zeera- 1 tsp.
Fennel seeds / saunf - 1 tsp.
Peppercorns - 15 nos.
Dry red chillies - 4.
Coriander seeds - 1 tbsp.
Method:
=> dry roast cumin seeds, fennel seeds, peppercorns, dry red chillies, coriander seeds n blend it.
=> blend together garlic pods, shallots along with the blended dry powder.
=> shift the blended paste to a blow, add rice flour, all-purpose flour, red color, salt, dry curry leaves n mix well.
=> apply the mix on to the fish n prick it with a fork to make the inner part of the fish to absorb the marinated paste.
=> marinate for 1 hour ( remember, more marination = more taste), this marination can also be done a day before n refrigerated n can be deep fries when needed but preferably use the marinated fish with in a day.
=> deep - fry the marinated fish , transfer it to an absorbent paper n enjoy...
Best combo idea 1 - chettinad fish curry, chettinad fish-fry, steam rice n salads.
Best combo idea 2 - chicken biryani ( click on the link for recipe), fish- fry, onion-tomato raitha n salads
wowwww....drooling over here.perfectly done...
ReplyDeletelooks wow... i love fish fry..
ReplyDeleteBookmarked to try...yummy looking
ReplyDeleteSuper tempting fish fry... so authentic too
ReplyDeleteFirst time in your blog !!! Loved your presentation.
ReplyDeletewow meens..looks yummy..fish fry ..a must try
ReplyDeletemouthwatering :-)
ReplyDeleteVery useful for all of my roommates here in Boston...special thanks from Nanda,Saravanan,Chandru
ReplyDeletehi is it ok to not add lemon juice or tamarind while marinaiton? want to try it with prawns because i don't have fish in hand..but your pics forcing me to make me try it right now.. thank you so much
ReplyDeletesure u can try it on as prawns is also a see food and adding lemon eliminates the pungent see smell from see foods but if u want to avoid adding lemon its okey there will be slight different in taste but still tastes good!
ReplyDeleteHow many kilos of fish is this marination for
ReplyDelete3/4 kg of sliced or cubed fish requires this measurement for marination but you can + or - the ingredients according to ur taste!
ReplyDelete