Fish Fry
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 3 servings
- 100 g Fish
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 3 tsp Corn flour
- 1/2 tsp Garam masala
- 3 tsp Garlic ginger paste
- 1/2 tsp Black pepper
- Salt, to taste
- Coriander leaves
Preparation
Step 1
Mix all the ingredients except fish in a bowl.
Step 2
Marinate the fish in this paste and set aside for 1 hour.
Step 3
Pan-fry the fish in oil.
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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