Authentic Tamil Nadu Chettinad Meen Varuval with Steamed Ponni Rice
Experience the fiery coastal flavors of Chettinad with this crispy, spice-crusted fish fry. Perfectly marinated fresh catch paired with fluffy steamed rice offers a comforting and authentic South Indian meal.
35min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Clean and wash the fish slices thoroughly, then pat them completely dry with a kitchen towel.
2
In a mixing bowl, combine Kashmiri chilli powder, black pepper powder, crushed fennel seeds, ginger-garlic paste, lemon juice, and salt to form a smooth paste.
3
Coat each fish slice generously with the spice paste, ensuring it gets into all the cuts, and let it marinate for 30 minutes.
4
Heat sesame oil in a heavy cast-iron tawa over medium heat and add fresh curry leaves.
5
Place the marinated fish slices on the tawa and shallow fry until crispy and golden brown on one side.
6
Gently flip the fish and fry the other side until cooked through and thoroughly crisp.
7
Serve hot off the tawa alongside a warm bowl of steamed Ponni rice.
Ingredients
500g seer fish or pomfret slices
2 tablespoons Kashmiri chilli powder
1 teaspoon black pepper powder
1 teaspoon fennel seeds
1 tablespoon ginger-garlic paste
2 tablespoons fresh lemon juice
1 sprig curry leaves
3 tablespoons unrefined sesame oil
Salt to taste
Steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.