Chettinad Fish Fry

1. Rinse the Kingfish steaks thoroughly under cold water and pat them completely dry with a paper towel. Make 2-3 shallow diagonal slits on each side of the Kingfish steaks.

2. In a dry pan, lightly dry roast the Dry Red Chilies, Coriander Seeds, Cumin Seeds, Fennel Seeds, and Black Peppercorns over medium heat for 2-3 minutes until fragrant. Allow them to cool.

3. Transfer the roasted spices to a grinder. Add the Turmeric Powder, Ginger-Garlic Paste, Tamarind Paste, Curry Leaves, and Salt. Add a splash of water if needed and grind to a smooth, thick paste.