Rohu fish coated in Chettinad masala, who else is slurping?
The Chettinad cuisine refers to the cuisine of the community of Nattukotai Chettiars, or Nagarathars, who originally hail from the Chettinad region in the Sivagangai district of Tamil Nadu. Chettinad cuisine is known for its use of freshly ground masalas, making the dishes considerably hot and fiery. Since the region is dry, a variety of sun-dried meats and salted vegetables are also common in the cuisine.
While the Chettiars have traditionally been vegetarian, their trade relations got them acquainted with various culinary influences like that of the Christians of the Orthodoxy of West Asia and Muslims who lived on the Malabar coast. By the late 18th century, the Chettiars established ties with Ceylon, Burma, the Dutch East Indies, French Indo-China, which further entrenched the non-vegetarian influence in the cuisine.
Ironically, for most of India beyond Tamil Nadu, Chicken Chettinad is perhaps the most popular Chettinad dish. In this video, Slurrp community member and homechef Alison, shows us how to make Chettinad fish. For this recipe, she first makes Chettinad masala, using freshly ground masalas. The masalas are first dry roasted, which imparts a lovely, smoky flavour to the fish. The fish is marinated with masala paste and then shallow-fried.
You can watch the recipe for Chettinad fish here.
Here’s the complete recipe for the dish.
You can have the fish hot with rice and some curry, if you are using boneless fish then you can even have it as starters. Try this recipe today and we bet you would be making it again and again.