Chettinad cuisine is well known for its flavors and specially for their freshly ground spices they use in their recipes. Today am going to share with you a basic Chettinad fish masala that has so many aromatic and flavorful spices in it. We usually make fish fry using very few ingredients like, the red chilli powder and salt as it is the simplest way to enjoy fish fry, and sometimes we add some lemon juice or other masalas for variations, but the Chettinad fish fry has a variety of spices used in it that makes the fish fry taste really awesome and I bet you would not have tasted any fish fry better than this. This is just the basic masala powder, but when making the fry you must add some shallot paste, ginger garlic paste along with this powder and apply on the fish pieces, set them aside for few minutes and then fry them to get the complete authentic Chettinad fish fry. This masala needs time to prepare and so you can prepare this in advance and store them in containers and use when needed, this will ease your work. I usually prepare this fry very rarely because it needs some extra effort, but then when I started to prepare this masala in larger quantities and store them, my work went a lot easier and now I make it very often. You can either opt to make fresh masala or make in large quantities and store them for future use. Vegetarians can use the same masala to roast baby potatoes. Now lets see what's required and how to proceed.
INGREDIENTSMakes masala for 4 to 5 fish pieces
- Cumin seeds / Jeera - 2 grams (1 spoon)
- Fennel seeds / Sombu - 2 grams (1 spoon)
- Coriander seeds / Dhania seeds - 6 grams (2 spoons)
- Peppercorns / Milagu - 2 grams (1 spoon)
- Dry red chillies / Kaaindha Sivappu Milagai - 6 to 8
- Turmeric powder - 1/4 spoon
- Salt - 2 grams (Optional)
- Take a pan and place on flame, now add all the above said ingredients (except salt) and dry roast just for 30 seconds.
- Remove from pan and set aside until it cools down to room temperature.
- Now add all the ingredients to a blender (see that the blender jar is dry) and grind well into powder, add turmeric powder, salt (optional) and grind again.
- Sieve the ground spice mixture to get the fine powder. Grind the rest again. Only if the powder is fine it will stick to the fish pieces.
- Store or use!!
TIP 1: You can make this in large quantities and store in airtight containers and use in future.
TIP 2: While making the Chettinad fish fry, make a paste of shallots, ginger and garlic and add to the required amount of this powder then apply this paste on fish pieces and fry them. Recipe coming soon.
TIP 3: You can add salt to the masala powder or avoid it. Adding salt helps the masala powder to get ground into a very fine powder and also adding them helps increase the shelf life of the masala.
TIP 4: If your powder is not fine enough then sieve the masala and use only the fine powder, or else it will not stick well to the fish pieces.
TIP 5: You can also grind the masala without dry roasting first. Dry roasting helps enhance the aroma and flavor and also increase shelf like.
TIP 6: Do not over roast the ingredients it will affect the flavor. Color change is not needed, roast only for 30 seconds or until you can smell the aroma. Remove immediately from flame.
Aromatic Chettinad Fish Fry Masala is now ready!! For the Chettinad Fish Fry Recipe Click Here!!
my mom also make this masala which she got tips from my cousin who lived in karaikudi...ReplyDelete
VIRUNTHU UNNA VAANGA
I can feel the aroma of this yummy spicy chettinad fry....Mouthwatering!!! Visual treat dear:)ReplyDelete
Very aromatic fish fry powder. Can imagine from now, how the fried fish pieces will be...ReplyDelete
Whenever we go to some costle areas this is must...Thanks a ton for sharing the powder masala with usReplyDelete
Super fish fry masala...thanks for sharing the recipe!ReplyDelete
Its tempting me to have fishes for dinner today...need to rush for the store...ReplyDelete
m.parcel some fish fries.ReplyDelete
How aromatic this masala powder will be na..Beautifully done;ReplyDelete
Thx for sharing the recipeReplyDelete
What a flavorful masala...loved it...Today's Special - No Bake Chocolate Cheese Cake Using Biscuit CrumbsReplyDelete
delicious and temptingReplyDelete
looks very flavorful masala..ReplyDelete
The pictures, the spices, the roasted masala powder is enough to set your imagination on fire!ReplyDelete
help out to link your logo into my post(I'm a budding blogger :))...ReplyDelete
Can you please mail me dear :) Use the contact form and send me a message will mail you soon..Delete
All ur authentic dishes rock dear... Keep rocking...ReplyDelete
Beautiful pics sis and lovely that its all homemade :) you are brilliant who will think of this :)ReplyDelete
Join EP event-Garlic OR Turmeric @ Spice n Flavors
fry must be very delicious , thanks for sharing divsReplyDelete
must be flavourful and lovely clicks Divya!ReplyDelete
Wonder spices and very aromatic right.ReplyDelete
simple yet useful post :)ReplyDelete
Nice Divya ... Fish fried masala is really nice one. Must try once...Thanks for sharing....ReplyDelete
Nice one: )ReplyDelete
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nice post...useful...great.....nice blog vth tasty recipes..ReplyDelete
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Super masala... It would be tastyReplyDelete
Yummm...super authentic and delicious fish fry...ReplyDelete
hi can marinate the fish lemon juice along with masalas?pls reply thank youReplyDelete
my spouse is an vegetarian can you tell me pls how to roast potatoes with this masala in short.
shall i boil potatoes first little bit in microwave. and then roast it in a kadai/pan, do i need to add any other added ingredients, would appreciate your help pls..