Chettinad Fish Fry

Ingredients

• Fish Steaks: 500g (Kingfish or Pomfret)
• Shallots: 5-6
• Garlic: 4-5 cloves
• Ginger: 1 inch piece
• Dry Red Chilies: 4-5
• Coriander Seeds: 1 tbsp
• Cumin Seeds: 1 tsp
• Fennel Seeds: 1 tsp
• Peppercorns: 1 tsp
• Turmeric Powder: 1/2 tsp
• Lemon Juice: 2 tbsp
• Rice Flour: 1 tbsp
• Oil: for shallow frying
• Curry Leaves: 1 sprig
• Salt: to taste

Instructions

1. 1

   Dry roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, and red chilies until aromatic. Let it cool.

2. 2

   Grind the roasted spices with shallots, ginger, and garlic into a thick, fine paste. Add a little water if needed.

3. 3

   In a bowl, combine the ground masala paste, turmeric powder, lemon juice, rice flour, and salt.

4. 4

   Coat the fish steaks evenly with this masala marinade. Let it rest for at least 30 minutes.

5. 5

   Heat oil in a flat pan for shallow frying. Add the curry leaves to the oil.

6. 6

   Carefully place the marinated fish steaks in the hot oil.

7. 7

   Fry on medium heat for about 4-5 minutes on each side, until crisp, golden brown, and cooked through.

8. 8

   Drain on paper towels and serve hot.