Crispy Fish Fry(Meen)
Kerala-style dry fry where fish is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 4 servings
- 5 Fish pieces use fish of your choice
- 1 tsp Ginger / Garlic paste
- 1 / Turmeric powder
- 2 tsp Kashmiri chilly powder
- 1 / Pepper powder
- 1 / Fennel powder
- 2 tsp Lime juice
- 2 tsp Corn flour
- Curry leaves
- Oil for frying
- Salt, as needed
Preparation
Step 1
Mix the ingredients from ginger/garlic paste to fennel powder with lime juice, salt and make a paste. (Sprinkle a little water if needed) Marinate the cleaned fish with this paste and mix cornflour, then set aside for 15 minutes.
Step 2
Warm the oil in a pan and fry the fish pieces on medium heat until the fish turns brown colour. Add some curry leaves while frying.
Step 3
The Crispy Fish Fry with steamed rice.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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