Chettinad Fish Fry Recipe or Chettinad Meen Varuval is a delectable, spicy and classic fish preparation from the Chettinad region of Tamilnadu. The fish steaks are marinated in freshly ground homemade Chettinad fish fry masala and then they are shallow fried until golden and crisp. Perfection!
Back with another spicy Chettinad fish speciality. A delectable, spicy, tangy fish fry coated with freshly ground chettinad masala. The spices and the popping flavours burst in your mouth with every bite you take.
So current news from my side. My parents are visiting us here in UK and are going to be with us until October. My little boy is so happy to be with his grandma and grand dad. And so are we. Yayyy!!!
And hopefully some more amazing and authentic Bengali recipes will be up on the blog soon. But first let talk about this perfect spicy Chettinad King fish fry.
Ingredients used to make Chettinad Fish Fry Masala (CHETTINAD MEEN VARUVAL)
Fish : I have used King fish/Surmai to make this Chettinad fish fry. You can also use Seerfish or Vanjaram to make chettinad fish fry.
Chettinad Fish Fry Masala : This spicy chettinad masala is a blend of wide range of whole spices. Spices like fennel seeds, coriander seeds, cumin seeds, black peppercorn, ginger, garlic, curry leaves, lime juice, onion, chilli powder, rice flour, corn flour, coconut oil, lime juice and salt.
How to make Chettinad King fish fry recipe?
This spicy CHETTINAD MEEN VARUVAL is extremely easy to make. Firstly marinate the fish steaks with turmeric powder, chilli powder, lime juice and salt and keep aside.
Secondly prepare the spicy and tasty homemade Chettinad masala by blending all the spices together. Make sure that the chettinad masala is very thich and not thin or watery. Thin masala will not stick to the fish well and will result in
Thirdly marinate the fish steaks with the ground chettinad masala paste. Slather the steaks with the spicy paste and marinate the fish for 2 to 3 hours or over night. I marinated it overnight.
Fourthly heat oil in a skillet on medium heat. Make sure the oil is hot and fry the fish on one side for 3-4 minutes then flip on the other side and fry for 3-4 mins or until golden brown.
Perfect to entertain your guests. Serve it hot with some tea or with chilled beer.
Here are another fish recipes that you will like.
Salmon curry with cauliflower and potatoes
Burnt Ginger Fish (Indo-chinese)
Bengali Macher Chop (Fish Croquettes)
Chettinad Fish Fry Recipe| How to make chettinad king fish fry | Chettinad masala for fish fry
- Thick bottomed non stick pan or cast iron skillet
- 4 Fish steaks (I used king fish/surmai)
- 1/2 tsp Turmeric powder
- 1/2 tsp chilli powder
- little salt
- 2 tsp Lime juice
- Oil to shallow fry the fish steaks
Chettinad Masala paste
- 1/2 inch Ginger
- 2 large Garlic cloves
- 1/2 small Onion
- 1/2 tsp Black Peppercorns
- 1 1/2 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1 1/2 tsp Coriander seeds
- 8-10 Curry leaves
- 1-2 tbsp Lime juice
- 2-3 tsp Chilli powder
- 1 tbsp Rice flour
- 1 tbsp Cornflour
- Salt as per taste
- 1 tbsp Coconut oil
- Firstly marinate the fish steaks with chilli powder, turmeric powder, lime juice and salt. Keep it aside.
- In a mixer grinder add all the ingredients under chettinad masala paste and grind in to a thick paste.
- Now slather the fish steaks with a thick layer of chettinad masala paste on both the sides. now keep it aside for at least 1 to 2 hours or overnight.
- Heat enough oil in a skillet or non stick pan on a medium to high heat. Make sure the oil is hot enough before frying or else the masala will disintegrate.
- Fry for 3-4 minutes on one side then flip and fry for2-3 mins on the other side.
- Remove from the heat and serve it hot with salad.
I hope you enjoy this delicious Chettinad style fish fry as much as we do!
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.
NancyJuly 28, 2020
My favorite Chettinad fish fry.
[email protected] BongJuly 28, 2020
I love it too.. so flavourful and delicious.