Chettinad Meen Varuval
Chettinad fish fry: fillets marinated in a fiery roasted-spice and tamarind paste, then shallow-fried crisp with curry leaves.
45 min 2 servingsMedium
Ingredients
2 servingsContains: fish
Flavor profile
Spice
Richness
Method
- 1Cut fish into steaks and make shallow slits.
- 2Grind chilli, coriander, fennel, pepper, garlic and tamarind.
- 3Add turmeric and salt to the paste with a little water.
- 4Coat the fish and marinate at least 30 minutes.
- 5Heat oil in a pan and add curry leaves.
- 6Lay the fish and shallow-fry on medium heat.
- 7Turn once, frying each side until crisp and dark.
- 8Serve hot with lemon and sliced onion.
Frequently asked
About 45 minutes total — 25 min prep and 20 min cooking.
Yes — Chettinad Meen Varuval is gluten free.
Chettinad Meen Varuval contains fish. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
