Scribd
Upload
78 views1 page

Chettinadu Vanjaram Meen Varuval

Ingredients: Vanjaram Meen / Seer Fish - 750g Oil - as required to fry fish For the Masala: Red chilli powder - 3 teaspoons Coriander powder - 2 teaspoons Pepper - 1/4 teaspoon Cumin seeds - 1/2 teaspoon Fennel seeds - 1/2 teaspoon Cloves - 2 nos., Cinnamon stick - 1 inch piece Kal Paasi - a small pinch (optional) Turmeric powder - 1/4 teaspoon Oil - 1 teaspoon Small onions - 6 nos., Ginger - 1 teaspoon, finely chopped Garlic - 1 teaspoon, finely chopped Salt - to taste Water - few tablespoons

Uploaded by

karthikabit11
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
78 views1 page

Chettinadu Vanjaram Meen Varuval

Ingredients: Vanjaram Meen / Seer Fish - 750g Oil - as required to fry fish For the Masala: Red chilli powder - 3 teaspoons Coriander powder - 2 teaspoons Pepper - 1/4 teaspoon Cumin seeds - 1/2 teaspoon Fennel seeds - 1/2 teaspoon Cloves - 2 nos., Cinnamon stick - 1 inch piece Kal Paasi - a small pinch (optional) Turmeric powder - 1/4 teaspoon Oil - 1 teaspoon Small onions - 6 nos., Ginger - 1 teaspoon, finely chopped Garlic - 1 teaspoon, finely chopped Salt - to taste Water - few tablespoons

Uploaded by

karthikabit11
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 1

Chettinadu Vanjaram Meen Varuval

Ingredients:

Vanjaram Meen / Seer Fish - 750g


Oil - as required to fry fish

For the Masala:

Red chilli powder - 3 teaspoons


Coriander powder - 2 teaspoons
Pepper - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Cloves - 2 nos.,
Cinnamon stick - 1 inch piece
Kal Paasi - a small pinch (optional)
Turmeric powder - 1/4 teaspoon
Oil - 1 teaspoon
Small onions - 6 nos.,
Ginger - 1 teaspoon, finely chopped
Garlic - 1 teaspoon, finely chopped
Salt - to taste
Water - few tablespoons

Method:

1) Wash the fish fillets in cold water.

2) Dry roast all the spices from red chilli powder to turmeric powder in thick bottom kadai in low
flame. Once done, transfer to a plate and add a teapsoon of oil to the same kadai. Add small onion and
saute till it becomes soft. Transfer it to a plate. Grind the roasted spices, sauteed onion, ginger and
garlic together in a mixie with the help of little water. Grind till u get a smooth, thick consistency.

3) Add salt to it and mix well. The ground paste should be thick. Now, the chettinad masala is ready.

4) Apply this masala to the fish fillets and arrange them in a wide plate.

5) Keep covered using cling wrap and let it be untouched for 1 hour for marination. You can even keep
this masala coated fish inside the refrigerator for overnight. If you keep the fish in fridge, bring it to
room temperature before frying it.

6) Heat tawa. Place the fish fillets gently, drizzle enough oil to cook the fish. Turn to other side to cook
other side after few minutes. Use oil generously for the tasty fish. Alternately you can deep fry these
fish fillets.

7) Serve hot with slices onion and lemon wedges.

You might also like