Thought for Today
Kerala Fish Fry Recipe
Ingredients:
- 500 grams fish fillets (any firm-fleshed fish like kingfish, tilapia, or pomfret), cleaned and cut into pieces
- 2 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons rice flour (optional, for coating)
- Coconut oil or any cooking oil, for frying
Instructions:
- Marinate the Fish:
- In a bowl, combine red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt to make a marinade.
- Apply this marinade evenly over the fish pieces, ensuring they are well coated. Let the fish marinate for at least 30 minutes to allow the flavors to penetrate.
- Optional: Coat with Rice Flour:
- If you prefer a crispy coating on the fish, you can lightly coat the marinated fish pieces with rice flour. This step is optional but adds a nice texture to the fish fry.
- Heat Oil for Frying:
- Heat coconut oil or any cooking oil in a frying pan or skillet over medium heat. Make sure the oil is sufficiently hot before adding the fish.
- Fry the Fish:
- Once the oil is hot, carefully add the marinated fish pieces to the pan, making sure not to overcrowd them.
- Fry the fish pieces for 3-4 minutes on each side or until they turn golden brown and crispy. Use a spatula to carefully flip the fish pieces halfway through the cooking process.
- Drain Excess Oil:
- Once the fish pieces are evenly fried and crispy on both sides, remove them from the oil using a slotted spoon or spatula.
- Place the fried fish pieces on a plate lined with paper towels to drain any excess oil.
- Serve Hot:
- Serve the Kerala Fish Fry hot as an appetizer or as a side dish with steamed rice, lemon wedges, and your favorite chutney or dip.
- Garnish with freshly chopped coriander leaves or curry leaves for added flavor and aroma.