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Chettinad Fish Fry

  • Non Veg
  • 20 mins
  • Serves 3
  • Easy



If you haven’t tried the Chettinad style food, it’s time to use this easy to prepare recipe and delight all your family members in one sweep. It has all the ingredients necessary to replicate the authentic Chettinad Fish Fry in the comforts of your own home. One could argue that it is the representation of the Indian culinary traditions, and one that should be tried by every food aficionado at least once in their lifetime. From the delicate aroma to the layers of flavor, the chettinad fish fry is a must have recipe.

Health benefits

  • Fish is packed with omega 3 fatty acids, vitamins B2, D, calcium, phosphorous, magnesium, iodine and zinc. Together these help to maintain the body’s health at optimum levels.
  • Fish is considered so useful that the American Heart Association recommends eating seafood at least two times a week in order to fully utilize the nutrients.
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How to Make Chettinad Fish Fry

  • In a medium sized bowl, stir in shallots cumin seeds, garlic, fennel seeds, ground turmeric, ground coriander, black peppercorns, salt and chili powder. Mix them properly and transfer to a food processor. Process until a paste forms.
  • Place fish pieces in a separate bowl. Marinate with the ingredients and place in the fridge for about 30 minutes.
  • Heat oil in a skillet over medium high heat. Place the fish on the skillet. Fry until each side is golden brown
  • Serve with rice. Garnish with tomato salad (optional)
  • Enjoy!


  • The vastness of the ocean accommodates over 30,000 species of fish. Undiscovered ocean trenches represent havens which could have more species that have yet to be found.
  • Fish face the brunt of climatic change and small changes in pH levels and temperatures are just about enough to drive an entire species to the brink of extinction.

It has been estimated that by the year 2050, there will be more plastic waste by weight dumped inside oceans than fish. This plastic waste lingers on for decades after they have outlived their usefulness. The worst part is how they become ingested by aquatic life, poisoning them slowly over the course of their lives.


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