New Update
Main ingredients |
King fish (surmai), Black peppercorns, Cumin seeds, Fennel seeds, Coriander seeds, Pandi dried red chillies, Asofoetida, Shallots, Garlic, Coconut oil, Green chillies, Curry leaves, Lemon |
Cuisine | Chettinad |
Course | Main course seafood |
Prep time | 10-15 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 2 large darnes of king fish (surmai)
- 1 teaspoon black peppercorns
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- ¼ cup coriander seeds
- 10-12 pandi dried red chillies
- ½ teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder
- Salt to taste
- ¼ cup shallots
- 8-10 garlic cloves
- Coconut oil for shallow frying
- 2 green chillies, slit
- 10-15 curry leaves
- 1 lemon
Method
- Heat a non-stick pan, add black peppercorns, cumin seeds, fennel seeds, coriander seeds and dried red chillies, mix and dry roast till fragrant.
- Add asafoetida, turmeric powder and salt and mix well. Take the pan off the heat and allow to cool.
- Put shallots in a blender jar, add garlic and roasted spices and grind to a coarse paste.
- Place the fish darnes in a plate and apply a generous amount of ground paste over them.
- Heat coconut oil on a non-stick tawa. Place the fish darnes on it, place some green chillies and curry leaves on the side and shallow-fry for 4-5 minutes on medium heat. Flip and cook on other side for 4-5 minutes.
- Transfer on serving plate, squeeze lemon and serve hot.
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