Coconut Fish Fry(Meen)
A proper Kerala fry — fish tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 4 servings
- 500 g Fish fillets
- 3 nos Red chillies (Kollamulaku)
- 2-3 tbsp Dessicated coconut
- 2 tsp Ginger — chopped
- 6 nos Garlic cloves
- 11/2 tbsp White vinegar
- 3 tbsp All purpose flour Maida
- Salt, to taste
- Oil — for frying
- Lemon wedges — for garnishing
Preparation
Step 1
Wash the fish fillets and pat dry.
Step 2
Sprinkle maida over the fillets and set aside.
Step 3
Grind together red chillies, coconut, ginger, garlic, salt and vinegar along with enough water to make a fine paste.
Step 4
Evenly coat the fillets with this paste.
Step 5
Heat the oil in a frying pan.
Step 6
Fry fish till they are crisp.
Step 7
Serve right away accompanied by lemon wedges.
Tip
Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.
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