Kerala Fish Fry

I am a diehard seafood fan and fish fry ranks among the top always . When I was a little kid, I was notorious to have taken 3 pieces of fish fry always as a starter, main course and as a dessert. Thanks to my craze that still continues through life – we continue to have this on our menu every other week. Though my favourite fish for frying is still Anchovy or netholi, I wouldn’t fuss over much about the type or kind of fish as long as it’s Fishhhh. 

My love for fish dates back to childhood when I would tag along with Amma in the weekends to the fish market at Palayam in the centre of Thiruvananthapuram city. Our Saturday and Sunday mornings would start with a service at Palayam church and then a trip to this market following that. Since I got used to it pretty much from childhood I infact started to miss these trips once we shifted to North India where fish is not a common entity like in Kerala. Getting to see the fresh catch in the morning and then the process of customers bargaining with the fishmongers early in the morning was an experience in itself. You got to see it to get the feel of it. After all at the end you get to take home lots of fresh fish.

Kerala fish fry is a standard fish fry recipe followed in most households. A mix of various spice powders along with ginger garlic paste are made and the fish is marinated with this masala and kept for few minutes to overnight and then fried in coconut oil. Over the years I have started using curry leaves and grated ginger pieces in plenty while frying which really adds a extra flavour and is now a common ingredient whenever I fry fish. 

My favourite fish for frying are anchovies (netholi) and also kingfish (neymeen), pompret (avoli), pearl spot (Karimeen) etc. It is best accompanied with boiled white rice and typical Kerala style vegetable thorans (coconut stir fry)and Kachiyamoru (spiced buttermilk) 

Do try out this recipe as it’s a quick one and won’t require too much or preparation.

RECIPE

Fish – 1/2 kg ( 6 to 8 medium sized pieces) I have used Avoli or Black Pomphret here

For marinade:- 

Kashmiri Chilly powder – 1 – 1.5 tbsp

Turmeric powder – 1/2 tsp 

Crushed black pepper powder – 1/2 tsp 

Ginger garlic paste – 1 tbsp 

Lemon juice – 1 tbsp 

Water – 2 tbsp

Salt – to taste 

For frying:- 

Coconut oil – 3 tbsp 

Curry leaves – 8 to 10 in no 

Grated ginger pieces – 1 tbsp 

STEPS 

1. Add the marinade ingredients to a bowl and add in 2 tbsp of water to it and make it into a semi solid paste. The paste should not be too runny. 
2. Marinate the fish pieces with this paste and rub the paste onto the fish pieces so that it costs well. 
3. Now let it sit for atleast 30 minutes to overnight. 
4. When ready to fry , heat a frying pan on medium to high flame and add in the coconut oil first. Once it’s hot, add in the fish pieces one by one keeping the flame on medium. 
5. Once one side is half done add in the curry leaves and grated ginger pieces into the pan. 
6. Fry it keeping it closed for 3 to 4 minutes and then open the lid and turn sides. 
7. Fry it till both sides are done and no raw masala remains on top of fish pieces.
8. Serve hot with pieces of sliced onion on the side.