Chettinad Fish Fry

Clean and wash the fish steaks thoroughly. Pat completely dry with kitchen paper — moisture is the enemy of a good crust.

In a bowl, combine red chilli powder, turmeric, black pepper, coriander powder, cumin powder, ground fennel, ginger paste, garlic paste, lemon juice, rice flour, and salt. Mix into a thick paste.

Score the fish steaks with 2–3 shallow cuts on each side to help the marinade penetrate. Coat the fish generously with the spice paste, pressing it into the cuts and all surfaces.

Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavour.

Heat sesame oil in a flat-bottomed pan or cast iron skillet over medium-high heat until shimmering.

Add curry leaves to the hot oil — they will splutter and crisp up. Remove and set aside for garnish.

Carefully place the marinated fish steaks in the hot oil. Do not move them for the first 3–4 minutes — let a crust form.

Flip gently and cook the other side for 3–4 minutes until the fish is cooked through and the coating is deep reddish-brown and crisp.

For thicker steaks, reduce heat to medium after the initial sear and cook for an additional 2 minutes per side.

Remove from pan and drain briefly on paper towels. Garnish with the fried curry leaves and serve immediately with sliced onions, lemon wedges, and coconut chutney.