Chettinad Cuisine has always fascinated us. The extensive use of whole and freshly ground spices make the dishes subtle and aromatic. Chettinad Cuisine boasts of an extensive and tempting range of non-vegetarian dishes that reflect the influences from Malabar coast and even Burma. The dishes taste best when combined with rice and rice based dishes.
Today as part of our weekly feature, we bring to you an adaptive version of Chettinad Fish Fry prepared by talented food blogger Soma Pradhan. This is her last post for the year 2016 on her blog and we hope she will be surprising us with some amazing recipes in the year 2017 too.
Soma is an Engineering Graduate from NIT Rourkela, Odisha, India with specialization in Instrumentation and Applied Electronics working for a multinational US based Investment Bank.
She shares her passion for food, travel and art on her website www.somapradhan.com
CHETTINAD FISH FRY
What You Need:
- 5 mackeral (Bangda) – washed and cleaned properly
- 7 to 8 sambhar onions
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 10 to 12 garlic cloves
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp whole black pepper corn
Step To Make:
- Grind the above ingredients to a smooth paste . Add little water if needed.
- Add juice of 1 lemon, 1 tsp oil and few curry leaves finely chopped
- Mix the spice paste so everything mixed evenly.
- Make deep cuts in the fish and marinate the fish nicely.
- Let it rest for at least 4 to 5 hours.
- Heat Oil in a pan and fry the fish pieces on both sides.
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