Entree: India – Chettinad – செட்டிநாடு மீன் வறுவல் ➤ Chettinaadu Meen Varuval (Spicy South Indian pan-fried marinated fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) vegetable oil or coconut oil, for frying
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (40 g) rice flour for coating

Spice paste (make fresh)
- 6 dried red chilies, stems removed (0.42 oz (12 g))
- 2 tbsp (12 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 3/4 tsp (3 g) black peppercorns
- 3 tbsp (20 g) grated fresh coconut or desiccated coconut
- 1 tbsp (15 g) tamarind paste
- 1/2 tsp (1.5 g) turmeric powder
- 2 small shallots or 1 small onion, chopped (about 2 1/8 oz (60 g))
- 3 cloves garlic, peeled (5/16 oz (9 g))
- 1 inch (25 g) fresh ginger, chopped (about 0.53 oz (15 g))
- 10 curry leaves (approx. 0.035 oz (1 g))
- 1 tbsp (15 ml) water (as needed for paste)

To finish
- Lemon wedges, to serve
- Fresh cilantro leaves, chopped, to garnish

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) vegetable oil or coconut oil, for frying
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (40 g) rice flour for coating

Spice paste (make fresh)
- 6 dried red chilies, stems removed (12 g)
- 2 tbsp (12 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 3/4 tsp (3 g) black peppercorns
- 3 tbsp (20 g) grated fresh coconut or desiccated coconut
- 1 tbsp (15 g) tamarind paste
- 1/2 tsp (1.5 g) turmeric powder
- 2 small shallots or 1 small onion, chopped (about 60 g)
- 3 cloves garlic, peeled (9 g)
- 1 inch (25 g) fresh ginger, chopped (about 15 g)
- 10 curry leaves (approx. 1 g)
- 1 tbsp (15 ml) water (as needed for paste)

To finish
- Lemon wedges, to serve
- Fresh cilantro leaves, chopped, to garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Dry-roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns in a heavy pan over medium heat, stirring, until fragrant and slightly darkened, about 2–3 minutes. Remove and let cool.
2. Add the toasted spices, grated coconut, shallots, garlic, ginger, tamarind paste, turmeric, curry leaves, and 1 tablespoon (15 ml) water to a blender or mortar and grind to a coarse paste. Add up to 1 tablespoon (15 ml) more water if needed; the paste should be thick but spreadable. Add 1 tsp (5 ml) salt and mix.
3. Pat the fish fillets dry and rub them with lemon juice and a pinch of salt. Coat both sides of each fillet evenly with the spice paste, pressing gently to adhere. Cover and refrigerate to marinate for 30–45 minutes (longer for deeper flavor, up to 2 hours).
4. When ready to cook, spread rice flour on a plate. Lightly dust each marinated fillet with rice flour to give a slight crust.
5. Heat the oil in a large skillet over medium-high heat until shimmering. Fry the fish fillets in batches, 3–4 minutes per side depending on thickness, until the exterior is crisp and the fish is cooked through (internal temperature about 140–145°F / 60–63°C). Reduce heat slightly if the exterior browns too quickly.
6. Remove fish to a rack or paper towel to drain briefly. Garnish with chopped cilantro and serve immediately with lemon wedges and steamed rice or plain dosa.

1. Dry-roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns in a heavy pan over medium heat, stirring, until fragrant and slightly darkened, about 2–3 minutes. Remove and let cool.
2. Add the toasted spices, grated coconut, shallots, garlic, ginger, tamarind paste, turmeric, curry leaves, and 1 tablespoon water to a blender or mortar and grind to a coarse paste. Add up to 1 tablespoon more water if needed; the paste should be thick but spreadable. Add 1 tsp salt and mix.
3. Pat the fish fillets dry and rub them with lemon juice and a pinch of salt. Coat both sides of each fillet evenly with the spice paste, pressing gently to adhere. Cover and refrigerate to marinate for 30–45 minutes (longer for deeper flavor, up to 2 hours).
4. When ready to cook, spread rice flour on a plate. Lightly dust each marinated fillet with rice flour to give a slight crust.
5. Heat the oil in a large skillet over medium-high heat until shimmering. Fry the fish fillets in batches, 3–4 minutes per side depending on thickness, until the exterior is crisp and the fish is cooked through (internal temperature about 140–145°F / 60–63°C). Reduce heat slightly if the exterior browns too quickly.
6. Remove fish to a rack or paper towel to drain briefly. Garnish with chopped cilantro and serve immediately with lemon wedges and steamed rice or plain dosa.