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Main Course

Naadan Fish Fry

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 3 servings

4 piece Fish Naimeen, Nadan mathi, Para, Avoli etc
4 nos Small onions (Kunjulli)
3 nos Garlic cloves
1 small Ginger
2 nos Green chillies
1 tsp Pepper powder
2 tbsp Red chilly powder
1 tsp Turmeric powder
2 tbsp Curry leaves — chopped
Salt, to taste
Coconut oil — for frying
Onion and tomato slices — for garnishing

Preparation

Step 1
For preparing Naadan Fish Fry, first clean fish and cut into pieces for frying.
Step 2
Grind together small onions, garlic, ginger, green chillies, pepper powder, chilly powder, turmeric powder and salt into a thick paste.
Step 3
Marinate the fish pieces with the above paste and curry leaves for about 30 minutes.
Step 4
Fry them in oil.
Step 5
Garnish Naadan Fish Fry with onion and tomato slices. Serve.

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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Main Course

Naadan Fish Fry

Ingredientsfor 3 servings

4 piece Fish Naimeen, Nadan mathi, Para, Avoli etc
4 nos Small onions (Kunjulli)
3 nos Garlic cloves
1 small Ginger
2 nos Green chillies
1 tsp Pepper powder
2 tbsp Red chilly powder
1 tsp Turmeric powder
2 tbsp Curry leaves — chopped
Salt, to taste
Coconut oil — for frying
Onion and tomato slices — for garnishing

Preparation

Step 1
For preparing Naadan Fish Fry, first clean fish and cut into pieces for frying.
Step 2
Grind together small onions, garlic, ginger, green chillies, pepper powder, chilly powder, turmeric powder and salt into a thick paste.
Step 3
Marinate the fish pieces with the above paste and curry leaves for about 30 minutes.
Step 4
Fry them in oil.
Step 5
Garnish Naadan Fish Fry with onion and tomato slices. Serve.