I came across this recipe in a Chettinad cookbook which my dad presented me. It came out good so sharing it here.The specialty of this dish is that it has a crispy outer layer to it. Gives a nice twist to our usual fish fry.
Ingredients:
- Fish (Vanjaram/Seer fish) - 1/2 kg
- Chilli powder - 2tsp
- Kuzhambu masala thool- 1 and 1/2tsp
- Turmeric powder - 2 pinches
- Salt - as needed
- Lime juice - 1 tsp
To roast and grind:
- Channa dal - 1.5tsp
- Urad dal - 1.5 tsp
- Mustard/Kadugu - 1tsp
- Curry leaves - few
- Red chillies - 2
- Pepper - 1tsp
Method:
1. Clean and the fish thoroughly.
2. In a bowl, add the chilli powder, kuzhambu masala thool, turmeric powder,salt , lime juice and make a thick paste. Add water if needed to make the paste.
3. Marinate the cleaned fish with the masala paste. Let it rest for 1 hr minimum.
4. Dry roast the ingredients under 'To roast and grind'. Grind to a coarse powder.
5. Take the marinated fish. Coat the fish with the powder prepared from the previous step.
6. Heat oil in the pan, place the fish and cook on low flame on both sides till nicely browned and well cooked. Cooking in low flame gives a crispy layer to the fish.
7. Do not keep on turning the fish as it may tear the layer sticking to it.
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