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Main Course

Aavoli Porichathu

Slow-roasted in coconut oil with a generous hand of spices, this fish fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

10 min total|Prep 10 min|Cook 20 min|1 servings|easy

Ingredientsfor 1 servings

2 nos Pomfret fish Aavoli
2 tsp Ginger garlic paste
1 tbsp Chilly powder
1/4 tsp Turmeric powder
Curry leaves A, a few
Garam masala A pinch
2 nos Green chilly Make it into a paste
Salt, to taste
Oil, to taste

Preparation

Step 1
Marinate the fish with ginger garlic paste, green chilly paste, chilly powder, turmeric powder, salt and curry leaves along with 2 tbsp of water.
Step 2
Pour oil into a kadai and heat it.
Step 3
Fry the marinated fish till done.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

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