Chettinad Fish Fry

Prep Time: 2hr 5min
Cook Time: 20min
Total Time: 2hr 25min
Yield: 4-5 Servings

Ingredients

500 Grams Fish (i used Tilapia Fillet)
1 Medium Sized Onion, chopped
1 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
1 Tblspn Lemon Juice
2 Tblspn Cilantro Leaves (Kothmir), chopped
3 Tblspn Oil

For Chettinad Masala

1 Tblspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
1-2 Small Cinnamon(Dalchini) Sticks
3 Green Cardamom(Ellachi) Pods
3/4 Tspn Pepper Corns
1/2 Tspn Fennel Seeds (Saunf)
1/4 Tspn Cumin(Jeera) Seeds
1-2 Cloves(Lavang)
4 Dry Red Chillies
2 Tspn Coriander Seeds(Dhania)

Directions

• Wash fish pieces under running water & drain.
• Heat a pan on a low flame & add all the chettinad masala ingredients. Dry roast for 2-3 minutes or until golden brown. 

• Turn off the flame & let it cool at room temperature. Add it to a mixie jar along with chopped onion, gingergarlic paste, turmeric powder, red chilli powder, salt, lemon juice & grind into a smooth paste by adding few teaspoons of water. Keep aside.

• In a bowl add fish pieces, chettinad masala paste & mix everything well. Cover with a plastic wrap & place it in the refrigerator for 2 hours (refrigerate overnight for best results).

• Heat oil in a wide pan on medium flame; place marinated fish pieces in pan & cover with a lid. 

• Cook for 20 minutes or until fish turns tender & soft, turning once halfway. Turn off the flame & transfer them to a bowl. Finally garnish with cilantro leaves.
• Serve chettinad fish fry as a starter or as a side dish.