Hello there, everyone!
Today on the Pakistani Kitchen Blog, I'm going to share a Chettinad-style fish recipe with you. So come along with me and let's make a "Chattinad Fish Fry."This Chattinad fish dish calls for Surmai Fish is what I'm using.It's known as the "King Fish" in English. I pat dried the fish for
this dish. The masalas will be dry roasted first. I'll start with fennel seeds. cumin seedlings black peppercorn corn, 2 cloves of garlic, Add a few ginger slices, in addition to Pearl Onion We're going
to dry roast them for at least five minutes now. The addition of pearl onions, ginger, and garlic is a
winning mix. Dry roasting the vegetables adds a lovely flavor to the dish. I've finished dry roasting
the masala. Allow the masala to cool before grinding it into a fine paste. I'll throw my dry-roasted
masala in the blender once it's cooled down. I'll then add two tablespoons of tomato paste, two
tablespoons of tamarind paste, minced red chili, coconut oil, and salt. Now I'll grind it into a fine
paste, and if necessary, I'll add water. My marination is done, and it's a wonderful brownish
color, I'm going to add a pinch of rice flour to the marination now. The rice flour will give the
marination a wonderful thickness, and after the fish starts cooking, it will give it a nice crispiness.
My marination is finished.
Let's put the marination to work on the fish now. Allow for a thorough coating. My fish is properly marinated, so I'll give it at least twenty minutes to rest. While the fish is resting, make a quick coriander-mint chutney to serve alongside the fish when it's ready.To begin, I'll combine coriander, mint, chopped chilli, two to three garlic cloves, black pepper, cumin powder, and salt.Now that my chutney is ready, I'll add some lemon juice to it. I didn't add the lemon juice till later because it would darken the chutney if you do so right away.
We'll now begin cooking the fish.
I'm going to start by turning on the gas and adding some oil. I'm going to put a few curry leaves in the oil once it starts to heat up.I'll place the fish on top of the curry leaves once they start to crackle. I'm going to fry the fish for at least five minutes on one side before flipping it over. I'm going to cook the fish for at least two to three minutes after flipping it over.Now that my fish is ready, let's get started plating.So, people, I hope you liked watching me prepare this traditional treat. Good-bye,
try making this at home.
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