Spicy Chettinadu meen varuval, a spicy fried fish marinated with a blend of unique southern spices.
Ingredients-1
2 nos Cloves
½ no Cinnamon stick
5 nos Black peppercorns
¼ tsp Cumin seeds
¼ tsp Fennel seeds
¼ tsp Fresh grated nutmeg
2 nos Cardamon
1 no Star anise (just 2 small shells)
Ingredients-2
2 nos Fish fillets (cut into pieces)
2 tsp Red chilli powder
4 tsp Coriander/dhania powder
¼ tsp Turmeric powder
2 tsp Ginger garlic crushed
1 tsp Masala powder (made from table-1)
½ tsp Salt (or to taste)
2 tsp Lemon juice
4 stks Coriander leaves (finely chopped)
5 nos Curry leaves (finely chopped)
Method
ake a coarse powder using all ingredients from table-1 with help of a stone mortar and pestle. Mix turmeric, red chilli powder, coriander powder, ground masala powder, lime juice, ginger garlic paste, salt, little of the finely chopped coriander and curry leaves. Make a thick paste out of it and add fish and mix to coat the masala to both sides of the fish. Heat oil in flat iron tawa and fry them until they turn dark brown and crispy on both sides, garnish with the remaining coriander and curry leaves.
If you don't find a stone mortar just grind the masala using a regular coffee grinder.
Try using finely minced onions to the masala paste. This is will make the outer coating on the fish look little thick.