Jan 26, 2011

Chettinad Fish Fry

Chettinad Fish Fry ( no food color used )

Serves : Four
Cooking time : 15 minutes plus 30 minutes for marination


12 seer fish (nemmeen / vanjiram ) / pomfret fillets
Juice of 2 lemons
1 teaspoon turmeric powder
2 -3 teaspoon red chilli powder
2 teaspoon ginger – garlic paste
1 spring curry leaves for marination
Salt to taste
½ teaspoon pepper powder
Cooking oil for frying
1 spring shallow fried curry leaves for garnishing


Wash and clean the fish fillets. Drain out water. Wipe well with a kitchen towel.

Mix the lemon juice, red chili powder, turmeric powder , ginger – garlic paste , salt , pepper, curry leaves , and apply the paste to the fish fillets. Keep aside for half an hour.

In a frying pan , heat cooking oil. Fry the fish fillets ( 3 - 4 at a time ) on medium heat till done ( both the sides ). Garnish with shallow fried curry leaves. Serve with Chettinad meals / Rice.


Pushpa said...

Fish fry looks delicious.

Priya Suresh said...

Yumm, droolworthy fish fry..