Chettinad Fish Fry

Ingredients

• 2 large darnes of king fish (surmai) 
• 1 teaspoon black peppercorns
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• ¼ cup coriander seeds
• 10-12 pandi dried red chillies
• ½ teaspoon asafoetida (hing)
• ½ teaspoon turmeric powder
• Salt to taste
• ¼ cup shallots
• 8-10 garlic cloves
• Coconut oil for shallow frying
• 2 green chillies, slit
• 10-15 curry leaves
• 1 lemon 

Method

1. Heat a non-stick pan, add black peppercorns, cumin seeds, fennel seeds, coriander seeds and dried red chillies, mix and dry roast till fragrant.
2. Add asafoetida, turmeric powder and salt and mix well. Take the pan off the heat and allow to cool.
3. Put shallots in a blender jar, add garlic and roasted spices and grind to a coarse paste.
4. Place the fish darnes in a plate and apply a generous amount of ground paste over them.
5. Heat coconut oil on a non-stick tawa. Place the fish darnes on it, place some green chillies and curry leaves on the side and shallow-fry for 4-5 minutes on medium heat. Flip and cook on other side for 4-5 minutes.
6. Transfer on serving plate, squeeze lemon and serve hot.