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Main Course

Spicy Fish Fry(Meen) - Nadan Style

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 3 servings

6 nos Fish pieces Red Snaper/Kilimeen - cleaned and — washed
4 nos Shallots (Kunjulli)
2 nos Green chilies
1 inch Ginger
5 nos Garlic cloves
3 Heaped Chilly powder
1 tsp Turmeric powder
2 tbsp Lemon juice
Salt, to taste
Oil for shallow frying

Preparation

Step 1
Grind together the shallots, green chilies, ginger, garlic, chilly powder, turmeric powder, lemon juice and salt to a little coarse paste.
Step 2
Rub the masala nicely on the fish pieces pushing the masala nicely into the gashes.
Step 3
Refrigerate and marinate for as long as possible. : - you can fry the fish immediately also.
Step 4
Heat 3 tbsp oil in a shallow pan or a tawa.
Step 5
Fry fish on both sides till done.
Step 6
Remove onto an absorbent paper.
Step 7
Serve while still hot with sliced onion and lemon wedges.
Step 8
You can apply the masala on the fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just pan-fry. This fish fry would be really As the fish would have absorbed the masala nicely.
Step 9
Happy cooking :).
Step 10
Note : Make some slits breadth wise on the fish on both sides (this is called gashing).

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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Main Course

Spicy Fish Fry(Meen) - Nadan Style

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 3 servings

6 nos Fish pieces Red Snaper/Kilimeen - cleaned and — washed
4 nos Shallots (Kunjulli)
2 nos Green chilies
1 inch Ginger
5 nos Garlic cloves
3 Heaped Chilly powder
1 tsp Turmeric powder
2 tbsp Lemon juice
Salt, to taste
Oil for shallow frying

Preparation

Step 1
Grind together the shallots, green chilies, ginger, garlic, chilly powder, turmeric powder, lemon juice and salt to a little coarse paste.
Step 2
Rub the masala nicely on the fish pieces pushing the masala nicely into the gashes.
Step 3
Refrigerate and marinate for as long as possible. : - you can fry the fish immediately also.
Step 4
Heat 3 tbsp oil in a shallow pan or a tawa.
Step 5
Fry fish on both sides till done.
Step 6
Remove onto an absorbent paper.
Step 7
Serve while still hot with sliced onion and lemon wedges.
Step 8
You can apply the masala on the fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just pan-fry. This fish fry would be really As the fish would have absorbed the masala nicely.
Step 9
Happy cooking :).
Step 10
Note : Make some slits breadth wise on the fish on both sides (this is called gashing).