CHETTINAD FISH FRY/CHETTINAD SEER FISH FRY

CHETTINAD FISH FRY

Chettinad is known for its spicy curries especially the non vegetarian gravies and curries. The chettinad fish fry is no exception .

The special masala applied for marinating gives the special taste. Since there is a little bit of extra masala in this recipe on the fish, if the fish is fried in a tawa or sauce pan the taste of the masala will be fully retained. If the fish is fried in oil some of the masala is likely to be lost in the oil. But either way the taste will be awesome.

You can use any type of firm fleshed fish to make this recipe. I used seerfish. Serve Chettinad Fish Fry Recipe with rasam rice or meen kulambu...

Did you know: Fish is rich in omega 3 fatty acids which promote heart health. They are also rich in proteins and promotes eye and brain health. Eating fish regularly lowers blood pressure and increases good cholesterol levels when eaten in moderate quantity.

Chettinad fish fry recipe:

prep time:15 min

cooking time:30 min

total time:45 min

cuisines:chettinad

serves:4 no

Ingredients:

Garlic-8 pods
Ginger-1 inch
onion chopped-1 no
jeera/cumin seeds-1 tsp
Fennel seeds/sombu powder-1 tsp
Pepper/milagu-1 tsp
Chili powder-1 tbsp (can be decided according to quantity of fish)
Turmeric powder-1/2 tp
Curry leaves- a spring
Salt-1 tablespoon
Lemon juice-1/2 lemon

Method:

Grind all the items with little water and apply the masala on the fish pieces carefully one by one and marinate for 2 hours.
keep a flat bottom tawa in the stove .pour 2 teaspoon 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. 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.
Serve with rice..

Pictorial:

1)Take ginger&garlic and onion in a blender

2)Add curry leaves, red chilli powder &turmeric powder

3)Add jeera, sombu and milagu

4)Add lemon juice

5)Add required water and grain into smooth paste

6)Then apply fine paste in fish

7)And marinate for 2 hours

8)Fry the fish in tawa with little oil

9)After 5 min ,flip over and cook till they roast well

10)Serve with rice

Comments

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA Amritsari Chole are traditional Amritsar style spicy Chole Recipe made using freshly ground chole masala. The curry has a slightly darker hue due to tea bags that are used while boiling the chole . This taste so delicious with battura or roti. I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter. Hope you will give this try and let me know how it turns out for you. Amritsari chole recipes: prep time cooking time total time 10 min 45min 55 min Dish:side Cuisine:indian Serves:5 no Ingredients: Chana / Chole - 500 grams Black Tea Bag - 5 Salt to taste Cinnamon - 1 small stick Lavangam-4 no Bay leaf-1 no Green Cardamom - 4 Cumin Seeds - 1 tsp Oi

MILK SARBATH/PAAL SARBATH

MILK SARBATH/PAAL SARBATH Nannari Paal Sarbath | Milk Sarbath | Sarbath recipe . Nannari Paal Sarbath is a milk based sarbath flavoured with nannari syrup. Nannari syrup is prepared from nannari roots(indian sarsaparilla)and the natural coolant properties it helps to cool the body during summer season. Sabja is one ingredients which naturally cools your body. Sabja or badam pisin or almond gum many name for this. I like to add sabja in my juices to make it look more presentable and tasty. It is actually very good for you too.... Hope you will give this a try and let me know how it turns out for you. Milk sarbath recipes: prep time:10 min total time:10 min recipes:drinks cuisines:indian serves:1 no Ingredients: Cold Milk – 1 cup Sabja seeds– 1 tsp Nannari sarbath – to taste Method: Take sabja in a bowl, add some water and leave it to soak for 10 mins. Now take all ingredients in a bowl and mix well. Pour it into glass and

Mutton spleen|Mutton manneral Soup Recipe for Babies, Toddlers and Kids

MUTTON MANNERAL SOUP | LAMP SPLEEN SOUP மண்ணீரல் |சுவரொட்டி சுப்பு Mutton spleen|Mutton manneral Soup Recipe for Babies, Toddlers and Kids Mutton soup – healthy soup for toddlers and kids made with mutton/lamb spleen/ manneral and spices. Mutton/lamb is rich in iron and that is easily absorbed by the body and hence it should be a part of kids diet. Mutton soup is one of the easy and best way to make kids eat mutton/lamb. When to introduce mutton/lamb to babies? It’s recommended to introduce mutton/lamb to babies after 8 months. Do have a word with your baby’s doctor before you start mutton/lamb to your baby. When you introduce, give this mutton soup as a clear soup after straining. Then slowly introduce well cooked mutton pieces. Always make sure to clean and well cook the mutton/lamb when you cook for your baby. I HOPE YOU WILL TRY IT AND LET ME KNOW HOW IT TURNED OUT... Mutton Manneral/lamp spleen recipes: prep time cooking time tot

Arti's Kitchen

Search This Blog