Authentic Tamil Nadu Tuticorin Thoothukudi Chettinad Meen Varuval V2 with Warm Steamed Ponni Rice
Crispy, spice-crusted coastal fish fry coated in freshly ground Chettinad masalas. Served piping hot alongside fragrant steamed Ponni rice.
35min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast black peppercorns, fennel seeds, and cumin seeds until fragrant, then grind them into a coarse powder.
2
In a mixing bowl, combine the ground spices, Kashmiri chilli powder, garlic, ginger, lemon juice, salt, and a splash of water to form a thick paste.
3
Coat the fish slices generously with the prepared marinade and let them rest for at least 20 minutes.
4
Heat sesame oil in a cast-iron skillet over medium heat and drop in the fresh curry leaves.
5
Place the marinated fish slices on the skillet and pan-fry until golden brown and crispy on both sides.
6
Serve hot alongside freshly steamed Ponni rice.
Ingredients
500g seer fish or pomfret slices
2 tablespoons Kashmiri chilli powder
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon cumin seeds
6 cloves garlic, crushed
1 inch ginger, grated
2 sprigs fresh curry leaves
1 tablespoon lemon juice
3 tablespoons unrefined sesame oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.