Fish fry is something which i would quote as indispensable at our place… be it sambar, rasam or kuzhambu this combo never get bored. Back in India we go by the catch of the day and whatever type is fresh gets fried and there is always a variety to choose from… but after moving here we don’t get to see fresh fish and that too our Indian kind of fishes. Seabass(Koduva meen) is something I like a lot and never could see fresh in the market. Recently Sams club started selling this fillet type seabass which though expensive is one alternative to put an end to my cravings… I tried chettinad type fish fry this time using koduva fish which is slightly different from regular fish fry and tend to include a few more additional spices. I adapted this recipe from Solai’s True Chettinad which was quite impressive and did adjust to suit my taste!
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|Fish Fillet||1 whole fillet ( 4-5 pieces)|
|Sambar onions / Pearl onions||3|
|Cumin seeds||1/2 teaspoon|
|Black pepper||1/2 teaspoon|
|Fennel seeds||1 teaspoon|
|Red chili powder||1 teaspoon|
|Coriander powder||1 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Lemon juice||1 tablespoon|
|Ginger||1 inch piece|
|Curry leaves||a few|
Combine onion, ginger, garlic, cumin seeds, fennel seeds, black pepper, turmeric powder, coriander powder, turmeric powder, salt and lemon juice in a mixer jar.
Grind to make a thick paste. ( it will little coarse)
Clean the fish and take them in a plate. I have used boneless fillet type fish with skin on one side. You are welcome to use any kind or type of fish for this recipe. Vanjaram, Vavval, Koduva, Thengai paarai, Sheela, Tilapia fish suit for frying.
Apply the masala all over the fish and massage. Let it marinate for 15 to 20 minutes.
Heat oil in a fry and start frying over medium flame. Place skin side down first and fry for few minutes or until browns.
Flip to the other side and fry again for few minutes.
Now flip back and throw in some curry leaves while its still frying. Once done switch off and it ready to serve.
Makes 4 – 5 pieces.
Adjust red chili powder to suit your heat level.
Curry leaves is just for garnish and gives fresh flavor and compliments the fish fry. Optional!
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