Authentic Tamil Nadu Chettinad Meen Varuval with Steamed Rice
Experience the fiery coastal flavors of Chettinad with this crispy, spiced pan-fried fish. Marinated in a robust blend of freshly ground spices and curry leaves, it pairs wonderfully with piping hot steamed rice.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Clean and wash the fish slices thoroughly, then pat them completely dry with a paper towel.
2
In a mixing bowl, combine Kashmiri chili powder, turmeric powder, ginger-garlic paste, lemon juice, rice flour, and salt to form a smooth, thick paste.
3
Coat each fish slice generously with the spice marinade, ensuring it penetrates evenly. Let it rest for 20 minutes.
4
Heat coconut oil in a heavy-bottomed skillet or tawa over medium heat and drop in the fresh curry leaves.
5
Place the marinated fish slices on the tawa, shallow frying them for 4 to 5 minutes on each side until crisp and golden brown.
6
Remove the fish from the pan and serve hot alongside a steaming mound of white rice and a wedge of lemon.
Ingredients
500g seer fish or pomfret slices
2 tbsp Kashmiri chili powder
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
1 lemon (juice extracted)
10-12 fresh curry leaves
2 tbsp rice flour
2 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.