Kerala Fish Fry

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!

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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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