Chettinadu style fish fry (varuvel) Ingredients: For masala paste; Jeera / cumin seeds - 1 tsp Fennel seeds / sombu - 1 tsp Black pepper - 1 tsp Garlic cloves- 4 big Turmeric powder - 1 tsp Coriander powder - 1 tsp Red chilli powder - 1 tsp (adjust to spice) For frying Fish slices - any - 4 to 5 Rice flour - 1 tsp optional Salt - as needed Oil - for shallow fry Lemon juice - few drops Method Make the fresh masala In a small mixer jar, add jeera, fennel seeds, pepper, garlic cloves, turmeric powder, coriander powder, chilli powder and add little water. Blend into a thick, coarse paste. Don't make it too watery. Marinate Wash the fish slices gently and part dry completely. In a bowl, mix the ground paste, rice flour, salt, and lemon juice. Apply this masala generously on both sides of the fish. Add curry leaves on top. Let rest for at least 30 minutes. Or 1 hour in the fridge is even better. Fry Heat a tawa, add 2 to 3 tablespoons of oil. Once hot, place the fish slice ...