Kerala Fish Fry(Meen) - Nadan Style
Pan-fried until the edges go dark and crispy, this fish fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 2 servings
- 1/2 kg Fish Sear Fish/Pomfret/Karimeen
- 1 nos Onion
- Curry leaves A, a few
- Ginger garlic paste - 2 tsp
- 1/2 tsp Chilly powder
- 1/4 tsp Turmeric powder
- Salt approx 1/2 tsp
- 1/2 tsp Pepper powder
- 3 tsp Vinegar
Preparation
Step 1
Clean the fish and slice it into pieces.
Step 2
Grind onion and curry leaves together and keep them separately.
Step 3
Mix in the rest of the ingredients together and add the onion paste to it.
Step 4
Add the fish slices to this paste and mix it well.
Step 5
Marinate this for atleast 2 - 3 hours by keeping it in the refrigerator.
Step 6
The more it marinates, the better it is.
Step 7
Pour oil into a pan and heat it and fry the fish pieces.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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