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 4 servings
- 1/2 kg Fish
- 5 nos Thai Pepper/birds eye chilly
- 3 Cloves Garlic
- 1/4 tsp Black pepper
- Salt, to taste
- 1 tsp Lemon juice
- Curry leaves, a few
- Oil, to taste
Preparation
Step 1
Clean fish well and make slits.
Step 2
Grind thai pepper, garlic, black pepper and curry leaves together and make a paste.
Step 3
Apply this paste on the fish with salt and lemon juice.
Step 4
Fry both sides in cooking oil and 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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