The smaller the fish the tastier they come. Don’t ask me the hows and whys. It is just my personal opinion and I think I couldn’t be more right ;).
The smaller fishes are a popular sell in Kerala too. Now and even as a child, I could eat just about anything with these!

Ingredients
1 lb small fish like parava/false trevally (my favorite) or killi meen/threadfin bream cleaned and whole
1 tbsp of fresh ginger garlic paste ( ginger and garlic in a 1:1 ratio)
1/2 tsp shallot paste
1 tsp chili powder (base it on tolerable spice levels)
1/2 tsp turmeric powder
1/2 tsp black ground pepper
salt to taste
1 tsp of lime juice (optional)
2 sprigs of curry leaves
coconut oil/refined vegetable oil for roasting.
Directions
Make a couple of slits on either side of each fish and marinate them with a tsp of lime juice and set aside.Mix all the spices with ginger-garlic, shallot and salt to make a thick smooth paste. The marinade should be slightly on the saltier side.Apply the paste on all the fishes making sure all sides are completely coated by a thin layer of marinade.Set it aside for 30 mins or so.Heat oil in a shallow non stick pan and slide in the fishes one at a time.Roast on medium heat and flip the fishes to other side after 2-3 min or when you see the fish is 3/4 cooked from the bottom.The time you let to roast on each side depends on the size of each piece and how crisp you would like it to be.When done place the pieces in paper towel to soak up any extra oil.Garnish with ground pepper and fried curry leaves.

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