Photograph of the finished Fish fry Kerala

India · Cá chiên ớt Kashmiri kiểu Kerala

Fish fry Kerala

35 min Hands-on time + 40 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tilapia Tilapia 1.3 lb
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.6 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Lime Lime 2
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Coconut oil Coconut oil ⅔ cup
  • Photograph of Fennel seeds Fennel seeds 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Make diagonal cuts on both sides of the fish, deep down to the bone, so that the spices can penetrate deep into the flesh.
  2. 2 Mix Kashmiri chili powder, turmeric, crushed cumin seeds, ginger, and lime juice to form a thick, paint-like paste.
  3. 3 Rub the mixture into the crevices and let it marinate for 40 minutes in the refrigerator.
  4. 4 Heat coconut oil until very hot, add curry leaves until they pop, then sear the fish for 5 minutes on each side without moving.
  5. 5 Drizzle the remaining coconut oil with curry leaves over the fish when serving; coconut oil is the essential flavoring that cannot be replaced by any other oil in Kerala.

With an appliance

  • Air fryer 30 min

    Replace step 4: spray with coconut oil and fry at 200 degrees for 12 minutes, turning at the 7th minute. Curry leaves must be fried separately in a pan because they will burn in the fryer.

Start cooking