Crispy, pan-fried fish fillets coated in a fiery and aromatic Chettinad spice blend. This South Indian classic brings a burst of flavor from freshly ground spices, perfect as an appetizer or a main dish.
Prep45 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 steak
262cal
34gprotein
12gcarbs
Ingredients
600 g Kingfish Steaks (Cut into 4 thick steaks, about 1-inch thick)
7 pcs Dried Red Chillies (Use Guntur or Byadgi for authentic flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fiery and tangy garlic curry from Tamil Nadu, packed with flavor. Whole garlic cloves are simmered in a spicy tamarind-based gravy, creating a dish that's a perfect companion to hot steamed rice.
About Chettinad Fish Fry, Steamed Basmati Rice and Poondu Kuzhambu
Crispy Chettinad Fish Fry with fluffy rice & aromatic Poondu Kuzhambu. An energy-giving, tasty treat!
This chettinad dish is perfect for dinner. With 736.1899999999999 calories and 42.75g of protein per serving, it's a nutritious choice for your meal plan.
10gfat
Rice Flour
(Adds extra crispiness)
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
2 tbsp Water (As needed for grinding the paste)
0.5 cup Vegetable Oil (For shallow frying)
10 pcs Curry Leaves (For tempering)
Instructions
1
Prepare the Chettinad Spice Powder
In a small, dry pan over low-medium heat, add the dried red chillies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
Remove the spices from the pan and let them cool completely.
2
Create the Marinade Paste
Once cooled, transfer the roasted spices to a spice grinder or a small blender jar and grind to a fine powder.
To the same jar, add the chopped ginger, garlic cloves, turmeric powder, rice flour, lemon juice, and salt.
Add 1-2 tablespoons of water and grind everything into a thick, smooth paste. The paste should be thick enough to coat the fish without dripping.
3
Marinate the Fish
Thoroughly wash the fish steaks and pat them completely dry with paper towels. This step is crucial for a crispy result.
Using a knife, make 2-3 shallow diagonal slits on both sides of each fish steak.
Generously apply the prepared masala paste all over the fish, ensuring it gets into the slits.
Cover and let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
4
Shallow Fry the Fish
Heat the vegetable oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
Once hot, carefully add the curry leaves. They will splutter and release their aroma into the oil.
Gently place the marinated fish steaks in the pan in a single layer. Avoid overcrowding; fry in batches if necessary.
Fry for 3-5 minutes on the first side, undisturbed, until a golden-brown, crisp crust forms.
Carefully flip the steaks and fry for another 3-5 minutes on the other side until cooked through. The fish is done when it's opaque and flakes easily with a fork.
5
Rest and Serve
Remove the fried fish from the pan and place it on a wire rack to drain any excess oil, which helps maintain its crispiness.
Serve hot, garnished with fresh onion rings and lemon wedges on the side.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 tbsp Sesame Oil (Preferably Indian gingelly oil for authentic flavor)
25 cloves Garlic Cloves (Large, peeled)
1 cup Sambar Onions (Peeled (about 15-20 small onions))
25 g Tamarind (Seedless, about a small lemon-sized ball)
1 unit Tomato (Medium, finely chopped)
2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade)
0.5 tsp Turmeric Powder
1 tsp Mustard Seeds
0.5 tsp Fenugreek Seeds
1 tsp Urad Dal
2 unit Dried Red Chillies (Broken in half)
10 leaves Curry Leaves
0.25 tsp Asafoetida
1 tsp Jaggery (Powdered or grated)
1.25 tsp Salt (Adjust to taste)
2.5 cup Water (Divided for soaking tamarind and for the gravy)
Instructions
1
Prepare the tamarind extract by soaking the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. Set this tamarind water aside.
2
Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
3
Add the fenugreek seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the dal turns a light golden brown. Be careful not to burn the fenugreek. Immediately add the curry leaves and asafoetida, and stir for 10 seconds.
4
Add the peeled garlic cloves and sauté for 3-4 minutes until they are fragrant and develop light golden spots. Then, add the sambar onions and continue to sauté for another 4-5 minutes until they become soft and translucent.
5
Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy. Lower the heat, add the turmeric powder and sambar powder, and stir continuously for 1 minute until the raw aroma of the spices disappears.
6
Pour in the prepared tamarind extract along with the remaining 1.5 cups of water. Add the salt and jaggery, stirring well to combine everything. Bring the mixture to a vigorous boil over medium-high heat.
Reduce the heat to low, cover the pan, and let the kuzhambu simmer for 15-20 minutes. The gravy will thicken, the garlic will become tender, and you will see a layer of oil separating and floating on top, which indicates it's cooked perfectly.
8
Turn off the heat and let the kuzhambu rest for at least 15-20 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, idli, or dosa.
