Kerala Fish Fry
Coated with a flavoursome masala and fried in coconut oil, this Kerala fish fry is the best! It's delightfully crispy on the outside and succulent inside!
Servings: 2 portions
Ingredients
- 500 grams fish I used two pomfrets
For marinade
- 1/2 cup shallots a handful
- 2 sprigs curry leaves
- 1 inch ginger
- 4 pods garlic
- 1 tablespoon kashmiri chilli powder
- 1/2 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- salt
- 1/2 tablespoon vinegar optional
For frying
- 1 cup coconut oil
- 1 teaspoon Black pepper powder
- 1 piece lime wedge
- 2-3 sprigs curry leaves
Instructions
- Blitz the shallots, garlic, ginger, and curry leaves with some water in a blender. I use some vinegar as well, but that's optional.
- Add the chilli powder, coriander powder, turmeric powder, and salt, and grind again to get a fine paste.
- NOTE: This marinade is sufficient for at least 500 grams of fish. I used it for two whole pomfrets.
- Score the fish making deep gashes 1/2 inch apart. Rub in the marinade to fully coat the fish.
- Heat some oil in a pan. We don't want to deep fry the fish, but we need enough oil to cover the base! :)
- When the oil reaches the smoking point, lower the flame to medium, and place two sprigs on curry leaves in the pan.
- Now gently place the marinated fish in the pan. Fry on a high flame for a couple of minutes. Lower the flame and continue cooking closed with a lid.
- Open the lid after 10 minutes, sprinkle some black pepper powder, and let it fry for some more time.
- Our goal is to get the skin to a crispy consistency. Turn around the fish and fry the other side as well. Sprinkle a dash of pepper powder on this side as well.
- Fry on a high flame again for a minute before taking out the fish using a slotted spoon. If you like you fish fry crispier, keep frying for a few more minutes. Drain all the excess oil using a kitchen towel.
- Serve hot with a wedge of lime.