Cabbies Cooking Just another WordPress site Ayala Meen / Indian Mackerel Fry – Chettinadu , I have used the whole combination of ingredients which are used to prepare chettinad curries / gravies. And i served this masala coated fish with boiled vegetables. You can try the same for any fish varieties like Vanjaram, Koduvai, Rohu, Catla etc..
My initial intention was to prepare this fry for lunch but due to some reasons i couldn’t prepare it and changed my for dinner. This is my first trial with kitchen lights to capture food photographs after i stopped using Point n Shoot Camera. This is an experimented shoot and i really liked the results though there is not much light. It makes the whole shoot as without any prop setups. And after a long i felt no pressure of running behind lights to capture the food photos. Hopefully, i may start taking photos with artificial lights in order to cover more recipes. Lets move on to the recipe,
Ingredients
- 500 gms or 4 whole Ayala Fish (Indian Mackerel)
- 1 media sized onion or 5-6 pearl onions (vengayam) – finely chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1/2 tsp pepper powder
- 1 tsp roasted coriander seeds or coriander powder
- 15-20 curry leaves
- salt to taste
- lemon juice – optional
Instructions
- Please follow the instructions below.
How to prepare Chettinadu mode Fish Fry
- Clean Fish and Wash it properly. Make slits on both the sides. Marinate with turmeric powder and keep aside. Grind all the above mentioned ingredients except fish to smooth paste adding 1 or 2 tsp water. Make sure to not make watery paste.
- Transfer the paste to a wide mixing bowl or besan. Marinate fish with masala and make sure it is well coated. Close it and keep aside for 1-2 hrs. Heat a frying pan or tava with enough oil. I have used olive oil to fry.
- Place the fish carefully over pan once oil is hot. Switch it to low flame to avoid sputtering of oil due to the moisture present inside fish. Fry both the sides till fish turns golden brown and crispy. Remove it from oil and drain the excess oil using absorbent kitchen tissue paper if needed. Serve hot.
