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Home Dish Chettinad Fish Fry

Chettinad Fish Fry

Introduce

Chef :

Rosalyn_Kitchen

Chettinad Fish Fry

#thc #thcweek9 #FriedFishPlatter #TreasureHuntChallenge

Ingredient

4 Slices

Black Pomfret

4 Slices

Shark Fish

Prawns

Pearl Onions

6 cloves

Garlic

1 inch

Ginger

as required

Juice of Half Lemon

1/2 tsp

Cumin Seeds

1/2 tsp

Fennel Seeds

1 tsp

Black Pepper Powder

3 Sprigs

Curry Leaves

1 tbsp

Water

1 tsp

Kashmiri Red Chilli Powder

1 tsp

Coriander Powder

to Taste

Salt

as required

Cooking Oil (As Required)

Cooking instructions

* Step 1

Clean and wash the fish nicely and drain out the water completely. You can pat it dry with a kitchen towel. Arrange it in a large plate or bowl.

* Step 2

Keep all the ingredients ready for use.

* Step 3

To a blender, add the pearl onions, garlic, ginger and lemon juice.

* Step 4

Next add cumin seeds, fennel seeds, black pepper powder and curry leaves.

* Step 5

Add very little water and blend to a paste. Add this paste to the fish slices.

* Step 6

Also add kashmiri red chilli powder,coriander powder and salt. Mix gently so that all the fish pieces are coated well with the masala. Set aside to marinate for minimum one hour.

* Step 7

Heat oil in a non-stick frying pan. When the oil gets hot, add the curry leaves and allow it to splutter.

* Step 8

Place the black promfet fish pieces in the pan and shallow fry until golden brown in color from both sides. Remove from pan and transfer to a plate.

* Step 9

Add some more oil in the same pan. Add curry leaves and allow it to splutter. Add the prawns and fry until golden brown in color from both sides. Remove from pan and transfer to a plate.

* Step 10

Add some more oil in the same pan. Add curry leaves and allow it to splutter. Add the shark fish pieces and fry until golden brown in color from both sides. Remove from pan and transfer to a plate.

* Step 11

Made Indian Fried Fish Platter (Seafood Starter) with black pomfret, prawns and shark fish.

* Step 12

Chettinad Fish Fry is ready. Serve it hot as an appetizer/starter accompanied with pearl onions and lemon wedges or alongwith steamed basmati rice and prawns curry.