Fish Fry is a very popular dish enjoyed in homes all over Kerala. The only difference is each home prepares it their own way. Visiting my husband's relatives all over Kerala, I've had different variations. Some use just a few spices like chilli and turmeric powder, while others include fresh ginger and garlic paste along with crushed green chillies. Me, personally, I love keeping it really simple and easy to make. The result... an absolutely flavourful and aromatic dish!
Tips:
> You can use a wide variety of fish to prepare this dish like pomfret, king fish, travelly, seer, red snapper, sardines, salmon and tilapia.
> I've used coconut oil in this recipe so that it gives that authentic, traditional flavour. You can use any neutral oil to fry the fish, just avoid olive oil as it doesn't really blend well with these kinds of spices.
> You can adjust the quantities of the chilli powder and pepper powder according to your taste.
Find the link to the demo video for this recipe here: @KeralaFishFry
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Ingredients:
300g fish of your choice
1 tbsp chilli powder
2 tsp pepper powder
1/4 tsp turmeric powder
Salt to taste
Juice of 1 lime
1 tbsp of water
2 sprigs of curry leaves
Coconut oil for frying
Lime or lemon slices, to garnish
Onion slices, to garnish
Method:
Once you've cut, cleaned and cut the fish into the desired sized pieces, make sure to make slits on both sides of every piece.
Prepare the spicy fish masala by mixing together the chilli powder, pepper powder, turmeric powder, salt and lime juice with 1 tbsp of water. The masala should be on the thicker side.
Now rub the masala as evenly as possible all over the pieces of fish, including the insides of the slits. Ideally, you should use your hand to do this so that your fingers can feel and ensure the masala gets rubbed all over each piece.
Now marinate the fish for at least 30 minutes. The longer the better actually, but if you're marinating for more than 30 minutes, do it in the refrigerator. Just make sure to seal it with plastic wrap.
Now heat the oil in a frying pan on a medium flame. Remember, this fish should be shallow fried and not deep fried.
Once the oil is hot, add the curry leaves and stir-fry till crispy. This infuses the oil with such a rich flavour, which gets absorbed beautifully into the fish while frying.
Place the fish carefully and shallow fry in batches, a piece or two at a time, depending on the size of your pan. Let them cook until they become nicely charred and deep-brown.
Then gently flip over and cook the other sides until they too are fried the same way. Once done, place the fish on a paper towel to drain the excess oil.
Serve with the lemon and onion slices. This dish is best eaten hot and immediately.
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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