|Ayala Meen Varuval – Chettinadu Style Fry|
Ayala Meen / Indian Mackerel Fry – Chettinadu Style, I have used the whole combination of ingredients which are used to prepare chettinad curries / gravies. And i served this masala coated fish with boiled vegetables. You can try the same method for any fish varieties like Vanjaram, Koduvai, Rohu, Catla etc..
My initial intention was to prepare this fry for lunch but due to some reasons i couldn’t prepare it and changed my plan for dinner. This is my first trial with kitchen lights to capture food photographs after i stopped using Point n Shoot Camera. This is an experimented shoot and i really liked the results though there is not much light. It makes the whole shoot as natural without any prop setups. And after a long gap i felt no pressure of running behind natural lights to capture the food photos. Hopefully, i may start taking photos with artificial lights in order to cover more recipes. Lets move on to the recipe,
Ayala Meen Varuval
Chettinadu Style Fish Fry
Author: Preeti Tamilarasan
Recipe type: Starter, Side
Cuisine: South Indian, Chettinadu
- 500 gms (or) 4 whole Ayala Fish (Indian Mackerel)
- 1 medium sized onion (or) 5-6 pearl onions (sambar vengayam) – finely chopped
- 1 tbsp ginger-garlic paste
- ½ tsp cumin powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- ½ tsp pepper powder
- 1 tsp roasted coriander seeds (or) coriander powder
- 15-20 curry leaves
- salt to taste
- lemon juice – optional
- Please follow the instructions below.
How to prepare Chettinadu style Fish Fry
- Clean Fish and Wash it properly. Make slits on both the sides. Marinate with turmeric powder and keep aside. Grind all the above mentioned ingredients except fish to smooth paste adding 1 or 2 tsp water. Make sure to not make watery paste.
- Transfer the paste to a wide mixing bowl or besan. Marinate fish with masala and make sure it is well coated. Close it and keep aside for 1-2 hrs. Heat a frying pan or tava with enough oil. I have used olive oil to fry.
- Place the fish carefully over pan once oil is hot. Switch it to low flame to avoid sputtering of oil due to the moisture present inside fish. Fry both the sides till fish turns golden brown and crispy. Remove it from oil and drain the excess oil using absorbent kitchen tissue paper if needed. Serve hot.