Monday, 20 March 2017

Kerala fish fry

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Serves 2 as part of side dish 
Fish fillets- 350 gms, sliced (around 4 big pieces). I used Basa fillets. King fish or any firm fish would be ideal.
Chilli powder- 3/4th tbsp
Turmeric powder- 1/2 tsp
Fennel powder- a generous pinch
Ginger garlic paste- 1/2 tbsp
Lime juice- 1 tbsp
Salt- to taste
Oil- enough to shallow fry
Curry leaves- a sprig (optional)
Lemon wedges and sliced onions to serve

Make a paste with all the ingredients except oil.
Add a wee bit of water if required, but make sure its not too loose.
Apply the marinade generously on all the fish slices and keep aside for about 15-20 minutes.

Heat oil in a frying pan and slide in the fish slices, in batches if needed.
Keep the heat on medium and shallow fry, flipping it over after a while.
Once the fish has browned on both sides and cooked well, remove and drain on paper towels.
Don't over cook the fish or it will become hard. 
Throw in some curry leaves while frying for some extra flavour.
Serve with lemon wedges and sliced onions.

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