Fish Fry(Meen) - Kerala Style
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 6 servings
- 1/2 kg Fish
- 1/2 tsp Turmeric powder
- 1 tbsp Kashmiri chilli powder
- 1 tsp Pepper powder
- 1 tsp Lime juice — optional
- Salt, to taste
- Coconut Oil — for frying
Preparation
Step 1
Clean, wash and cut fish into slices.Mix together turmeric powder, kashmiri chilli powder, pepper powder and salt and make it into a fine, thick paste by adding water or lime juice.Marinate the fish pieces in this masala paste and set aside for half an hour.Warm coconut oil in a pan and pan-fry the marinated fish on a medium-low flame till it goes golden brown( make sure you flip the fish to cook both the sides).Remove from oil and drain on a tissue paper. Serve hot 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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