Learn to make Fish Fry – Chennai style

Required Ingredients:

1/2 Kg neatly cut through the center, when cut this way the masala gets in more deeper.

Chilli Powder : 2 spoons

Salt : 1/2 – 1 spoon (as your taste bud requires)

Ripe tomatoes : 1 – 2 based on the size.

If its too big just use one If you are really courageous try other sauces along a) Vinegar, Chilli and Tomato ( Tip from my father, but I never had the courage to try it) Continue reading

Fish Curry and Fry


  1. Fish
  2. Chilly Powder, Turmeric powder, Ginger, Garlic, Salt
  3. Coconut grated, Small onion
  4. Curry leaves, green chilly
  5. Tamarind
  6. Water

Fish Curry:

Make a thick paste of ingredients mentioned in (2) and (3). Mix enough water and tamarind (kudam puli is the best.If not available add normal tamarind. In central Kerala we use kudam puli only). Boil the gravy and add cleaned fish pieces.Cook it in law flame for 15-20 minutes. After 10-12 minutes you can check whether its ready by tasting. Add some curry leaves and fried green chilly if you like.
Use a clay pot to make fish curry. It will taste authentic.

Fish Fry:

Mix some black pepper with ingredients mentioned in (2) and make a thick paste. Apply this on the fish pieces and keep it for 10-15 minutes. Heat a frying pan and pour enough cooking oil and fry it (please don’t deep fry- fry 1 side at a time).I know your mouth is watering- i don’t argue that its because of my tasty recipe. I know. But these photos are really tempting.

Spicy Prawn Rice


300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces Continue reading