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Kerala Fried Fish by Parvathy

HealthyTips     About The Chef

Ingredients:

1 lb.  Mackerel

A bunch of fresh curry leaves

3 Tablespoons Coconut Oil

1/2-3/4 teaspoon Ground onion         

1/2 teaspoon Ground garlic        

1/2 teaspoon Ground ginger        

1/2 teaspoon Black pepper powder  

1/2 Teaspoon Turmeric powder      

1 Tablespoon Red chili powder    

Salt to taste.

Marinate:

In a bowl mix:

1/2-3/4 teaspoon Ground onion         

1/2 teaspoon Ground garlic        

1/2 teaspoon Ground ginger  

1/2 teaspoon Black pepper powder       

1/2 Teaspoon Turmeric powder      

1 Tablespoon Red chili powder    

Salt to taste.

Add water and mix into a thick spreadable paste.   Note: The powders can be bought in a store but the onion, garlic and ginger should be ground at home for best taste.

Wash fish very well.   Squeeze extra water out.  Spread the above marinate evenly on both sides of the fish pieces.  Note:  Parvathy uses a pair disposable gloves when she does this, because the mixture burns the skin, especially if you touch your face by mistake. 

Let sit for at least 6 hours.

After marinated...

In a shallow, non-stick frying pan, pour 1 Tablespoon of coconut oil. Gently place as many fish pieces as you can into the pan.  Cover and turn on high heat. When you hear the splattering sound, turn heat down and fry on low heat. Check to see if the bottoms of the pieces are fried crispy.

Turn the pieces and follow the same on the other side. It'll take less time, because the fish is already cooked. Check to see if the bottoms of the pieces are fried crispy.

After all the pieces are fried, in the same oil, sauté one tablespoon of curry leaves and place them next to, or on top of the fish.  

Note: In Kerala, fried fish is served as a side dish, with cooked basmati rice, and other dishes