Chettinad-style Spicy Pickled Fish

Ingredients

In this Chettinad adaptation of Narezushi, the traditional Japanese fermented rice is replaced with a spicy pickling marinade. The original dish's subtle flavors are transformed into a fiery explosion of Chettinad spices, giving it a distinct South Indian twist. The use of tamarind and vinegar adds a tangy element to the dish, which is not present in the original. Additionally, the vibrant red color of the marinade enhances the visual appeal of the dish, making it more enticing. We alse have the original recipe for Narezushi, so you can check it out.

• 500g (1.1 lb) firm white fish fillets, such as kingfish or tilapia 500g (1.1 lb) firm white fish fillets, such as kingfish or tilapia
• 2 tablespoons red chili powder 2 tablespoons red chili powder
• 1 tablespoon coriander seeds 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons vinegar 2 tablespoons vinegar
• Salt to taste Salt to taste
• Curry leaves for garnish Curry leaves for garnish
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean and wash the fish fillets, then pat them dry with a paper towel.
2. 2.
   In a dry pan, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, mustard seeds, and fenugreek seeds until fragrant. Allow them to cool, then grind them into a fine powder.
3. 3.
   In a mixing bowl, combine the ground spice powder, red chili powder, turmeric powder, ginger-garlic paste, tamarind paste, vinegar, and salt. Mix well to form a thick marinade.
4. 4.
   Coat the fish fillets evenly with the marinade, ensuring they are well-covered. Allow them to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavors.
5. 5.
   Heat vegetable oil in a frying pan over medium heat. Fry the marinated fish fillets until golden brown and cooked through. Drain on a paper towel to remove excess oil.
6. 6.
   Garnish with fresh curry leaves and serve hot.

Treat your ingredients with care...

• Tamarind paste — Soak tamarind pulp in warm water for 10 minutes, then extract the paste by squeezing it with your hands. Discard any seeds or fibers.
• Curry leaves — For a more intense flavor, lightly fry the curry leaves in oil before garnishing the dish.

Tips & Tricks

• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a healthier version, you can grill or bake the marinated fish instead of frying.
• Serve the Spicy Pickled Fish with steamed rice or as a side dish with traditional Chettinad meals.

Serving advice

Serve the Chettinad-style Spicy Pickled Fish hot as a main course or as a side dish with steamed rice. Accompany it with a cooling raita or a fresh cucumber salad to balance the spiciness.

Presentation advice

Arrange the golden-brown fish fillets on a platter, garnished with vibrant curry leaves. Drizzle some of the leftover marinade on top for added flavor and visual appeal.