Friday, August 3, 2012

Fish Fry - Chettinad Style | செட்டிநாட்டு மீன் வருவல்

Ingredients :-
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 Fish (sliced pieces)  10
 Rice flour   1 tbsp
 All purpose flour or Maida   1 tbsp 
 Ginger garlic paste  1 tbsp  
 Shallots or small onions   5 - 6 
 Cumin 1 tsp
 Fennel  1 tsp
 Pepper  1 tsp 
 Red chillies  4  
 Coriander seeds   1 tbsp 
 Cardamom  few
 Turmeric powder   ½ tsp
 Lemon juice | Vinegar  ½ tsp   
 Salt  to taste
  
Method :- 
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1). Clean and Pat dry the cleaned fish using a kitchen tissue.
Make shallow cut marks about 1 inch apart on both sides of large pieces to make sure the marinade seeps through.  
2). Dry roast cumin seeds, fennel seeds, peppercorns, dry red chillies, coriander seeds and powder it. Blend together ginger,garlic pods and small onions along with the blended dry powder.

3). Shift the blended paste to a bowl, add rice flour, all-purpose flour, turmeric powder, lemon juice, salt and mix well.
 4). Coat the both sides of the fish by applying prepared masala paste. Let the fish marinate in this masala paste for1 hour. Keep marinated the fish pieces for 1/2 hour to 1 hour in refrigerator. You can marinate the fish for overnight  to get better results.
 
5).
Shallow Fry - Pour 2tsp oil and when it gets heated tilt the tawa in such a way that oil gets spread evenly in the tawa. Now layer the fish pieces in the tawa, keep the flame in medium. After 2 minutes pour little bit of oil over all the fish pieces. Keep the flame to low.
6).  After 5 to 6 minutes, with the dosa ladle slowly turn back the fish pieces. Pour little oil on top of the pieces again and fry for another 5 minutes. If you have the luxury of taking fried food items then no need of any such strain. Keep 5 tablespoon oil in a small frying pan and deep fry the pieces one by one in medium flame. 

Once crisp,remove from heat. Transfer it to an absorbent paper. Serve it hot with best combination. Enjoy.'
Note :-
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# Rice flour - avoids the fish from more absorption of oil when deep-fried.
# All purpose flour/Maida - binds the marinated paste with the fish when deep-fried. 
# Adding too much oil makes the masala float into it and leaves the fish bland.So just add enough oil to shallow fry.
# Any kind of fish can be used for this,either the soft kind like, pomfret, tilapia, catfish,etc or the firmer ones like king fish, salmon etc.
Related Posts :-
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Click here for more :- Non-Veg Starters

Click here for more :- Fish Recipes

Click here for more :- Appetizer / Snacks Recipes

  Cheers,

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