Follow these steps for perfect results
Fish
cleaned
Ginger-Garlic Paste
Red Chili Powder
Turmeric Powder
Black Pepper Powder
freshly ground
Lemon Juice
freshly squeezed
Salt
to taste
Coconut Oil
for frying
Curry Leaves
fresh
Wash the fish thoroughly and set aside.
In a mixing bowl, combine ginger-garlic paste, red chili powder, turmeric powder, black pepper powder, lemon juice, salt, and a little water.
Mix well to form a marinade.
Coat the fish thoroughly with the marinade.
Let the fish marinate for 30-40 minutes.
Heat coconut oil in a kadhai or frying pan.
Add curry leaves and let them splutter.
Gently place the marinated fish in the hot oil.
Fry the fish on both sides until golden brown and crispy.
Serve hot with tomato-onion sambar, rice, and papad.
Expert advice for the best results
For extra crispy fish, dredge in a little rice flour before frying.
Adjust the amount of chili powder according to your spice preference.
Everything you need to know before you start
15 mins
The marinade can be prepared ahead of time.
Garnish with fresh curry leaves and a lemon wedge.
Serve hot with rice and sambar.
Serve as an appetizer with a side of mint chutney.
Pairs well with the spicy and savory flavors.
Discover the story behind this recipe
Popular seafood dish in Kerala cuisine.
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