A perfect Kerala style lunch should and must consist of a fish fry! And this recipe is the one my mom taught me. I love Seer fish. There is just one big bone that runs in the centre of the fish and its very easy to clean too. I will do a segment on how to clean a fish once. It is important that you clean fish well in order to avoid food poisoning and also that pungent smell while cooking it.
♥ Fish can be very tricky when it comes to tossing it over when you fry it. So be careful and handle it gently. Unlike meat like chicken or mutton, it tends to break into pieces if not handled with care. Use a nice flat spatula to turn the fish over. I used a burger flipping spatula. Any kind would do just as far as it has a nice flat mouth that will allow the fish to sit as a whole on it
♥ While frying the fish, after placing the pieces on the pan, keep it pan closed for a few mins. This will allow the fish to cook from within and also remain nice and soft on the inside
♥ Try not to put too many pieces as at once cause when you flip the pieces over you really want a lot of space to move around and maneuver the fish
For Marinating :-
Fish Pieces – 6 big pieces ( I used Seer Fish)
Small Onions / Shallots – 6-8 peeled and blended to a paste
Ginger Garlic Paste – 1 tbsp
Pepper Powder – 1tsp
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Coriander Powder – ½ tsp
White Vinegar – 1 ½ tbsp
Salt – 1 tsp
Oil – 4 tbsp ( any neutral smelling oil will do)
Mix the chilly + turmeric + coriander + ginger garlic paste + shallots paste + pepper powder + salt and vinegar. This will make a nice think red paste
Apply this paste on the fish pieces liberally coating the fish completely
Keep aside to marinate for 1 – 2 hrs
Once ready to fry, heat oil in a pan (I used a flat pan cause I did not want to deep fry the fish)
Slowly place the fish on the heated oil and cover for the first two minutes. This will help contain the moisture in the fish and let it cook in its juices. And once one side is down gently turn to the other side and fry well.
My next post is an authentic Kerala style fish fry for which the perfect accompaniment is a “Nadan” salad. Back in Kerala it’s called Challaas. Usually when alcoholic drinks are served with fish fry, Challas is a must. So here it is.
Onions – 2 large
White Vinegar – 2tbsp
Green Chilli – 2
Salt – ½ tsp
Cut onions length wise and green chilli’s into small thin round circles.
In a bowl add the onions, chilis, vinegar. Toss in the salt and mix it all up nice and well. Serve straightaway or the onion will lose water and it will become soggy .
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