Spicy Fish Fry(Meen) Easy
A proper Kerala fry — fish tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 2 servings
- 300 g Fish Neyimeen, Ari etc
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- Salt, to taste
- 2 tbsp Lemon juice
- Black pepper powder — optional
- 2 tbsp Red chilly powder
- 1/2 cup Rice flour Ari podi
- Oil — for frying
- Onions(cut into rings
- Tomatoes(cut into rings
Preparation
Step 1
Clean the fish and cut into pieces for frying.
Step 2
Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.
Step 3
Mix together red chilly powder, pepper powder, rice flour and salt.
Step 4
Remove the fish fingers from the first marinate and roll them in the second mixture.
Step 5
Warm the oil in a kadai or a pan.
Step 6
Fry in hot oil in hot oil till crisp and done.
Step 7
Remove onto an absorbent paper to remove excess oil.
Step 8
Garnish with onions and tomatoes cut into rings.
Step 9
Serve while still hot with rice.
Tip
Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.
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