Hospitality Herald

Chettinad Meen Varuval is a fiery and aromatic South Indian-style fish fry, marinated with a blend of freshly ground spices and pan-fried to perfection. This dish pairs beautifully with steamed rice, rasam, or as a side to a hearty South Indian meal.

Serves: 4

Ingredients

For the Fish:

• 600 g firm white fish fillets (such as kingfish, seer fish, or tilapia), cut into portions
• 5 g turmeric powder
• 5 g salt
• 10 ml lemon juice

For the Marinade:

• 10 g ginger, finely grated
• 10 g garlic, finely minced
• 5 g Kashmiri red chili powder (for color and mild heat)
• 5 g red chili powder (adjust for spice preference)
• 5 g coriander powder
• 2 g black pepper, freshly ground
• 2 g cumin powder
• 2 g fennel powder
• 2 g garam masala
• 5 ml lemon juice
• 5 ml coconut oil
• 10 ml water (as needed, to make a paste)

For Frying:

• 30 ml coconut oil (for shallow frying)
• 2 sprigs curry leaves
• 1 green chili, slit (optional, for extra spice)

For Garnish:

• 1 lemon, cut into wedges
• 1 sprig coriander leaves, chopped

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Instructions

Step 1: Prepping the Fish

1. Wash the fish fillets and pat them dry with a paper towel.
2. Rub the fish with turmeric powder, salt, and lemon juice. Let it rest for 10 minutes. (Reason: This removes any fishy odor and adds a base layer of flavor.)

Step 2: Prepare the Marinade

1. In a bowl, mix ginger, garlic, Kashmiri red chili powder, red chili powder, coriander powder, black pepper, cumin powder, fennel powder, garam masala, lemon juice, and coconut oil.
2. Add a few drops of water, just enough to form a thick paste.
3. Coat the fish evenly with this spice paste and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor). (Reason: Marination helps infuse the spices into the fish, enhancing its taste.)

Step 3: Frying the Fish

1. Heat coconut oil in a heavy-bottomed pan over medium heat.
2. Add the curry leaves and slit green chili. Sauté for a few seconds until aromatic.
3. Place the marinated fish in the pan and shallow fry for 3-4 minutes on each side, or until golden brown and crispy.
4. Remove the fish and drain excess oil on paper towels.

Step 4: Serve

1. Arrange the fried fish on a serving plate.
2. Garnish with fresh coriander leaves and lemon wedges.
3. Serve hot with steamed rice, rasam, or as a starter with coconut chutney.

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Storage Tips

• Best eaten fresh for maximum crispiness.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Reheat in an oven at 150°C for a few minutes to retain crispiness.

Final Thoughts

This Chettinad-style fish fry is packed with bold South Indian flavors, thanks to its unique spice blend and the richness of coconut oil. The crispy exterior and tender, flaky fish inside make it an absolute delight for seafood lovers.