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Fish fry

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 carefully. Dont overcrowd. Fry on medium flame for 4-5 minutes on one side, then flip gently. The masala will turn deep reddish brown and crisp. Fry till both sides are golden.




Serve with sambar rice and rasam.
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