Chettinad Fish Fry

Ingredients

       2 fillets surmai (King fish)


      2 Tbsp oil, to pan fry

      7-8 cloves garlic

     1 knob ginger, mashed

     1 tsp cumin

    1 tsp fennel

    2 tsp coriander seeds

    2 tsp black peppercorns

    1/2 tsp mustard seeds

    9-10 curry leaves

    Salt, to taste

    1 tsp oil, to grind

    1 Tbsp water

    1/2 tomato, chopped

    1 Tbsp water

    1 tsp red chilli powder

    5 tsp tamarind extract

    1 Tbsp cornflour, to sprinkle

preparation:

Cut the fish fillets into equal medium sized pieces.

In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.

Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.

Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

Pound them together till pulp like and spread it over the fish pieces.

Sprinkle some cornflour over the fish. The cornflour helps the masala to stick

Marinate the fish and keep in the fridge for 15-20 minutes.

In a pan, fry the fish with the refined oil and serve hot.