Curd Fish Fry(Meen)
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.
Ingredientsfor 2 servings
- 4 nos Fish Pomfret/Pearl Spot
- 4 tbsp Curd
- 2 tsp Pepper powder
- 1 tsp Vinegar
- 2 nos Small onion
- 3 Cloves Garlic
- 1 small Ginger
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Wash the fishes properly.
Step 2
Rub the fish pieces with a mixture of curd, pepper and salt. Set aside for 45 minutes.
Step 3
Make a paste of small onions, garlic, ginger and vinegar.
Step 4
Coat the marinated fish slices with this paste and set aside for 15 minutes.
Step 5
Add some oil in a frying pan and heat it.
Step 6
Now put the fish pieces into the oil and heat it on low heat. Make sure that the pan is covered.
Step 7
When the fish is golden brown, take it off the heat.
Step 8
The curd fish fry is ready and remember to serve hot.
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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