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!
Course: Appetizer, Main Course, Main Dish, Side Dish
500gramsfishI used two pomfrets
1tablespoonkashmiri chilli powder
1teaspoonBlack pepper powder
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.