This fish fry has been a grand success at home and derives its origin from malluland – Kerala. For this recipe I use Rohu (Greas carp Fish), a fresh water variety, but this same recipe can apply to any other fish that you wish to fry. And yes I like it really hot. Also Rohu is a bony fish so please be aware!
½ kg Rohu (Greas carp Fish) cut in 1.5 inches pieces. This would come to around 8-9 pieces
For the marination
1.5 Tbsp of ginger garlic paste
1 Tbsp of black pepper
1 tsp of red chilli powder
1 tsp of curry leaves paste (4-5 curry leaves)
Pinch of turmeric
1 Tbsp of Curd/1 tbsp of lime juice.
Salt to taste
1 Tbsp of black pepper
1 tsp of red chilli powder
1 tsp of curry leaves paste (4-5 curry leaves)
Pinch of turmeric
1 Tbsp of Curd/1 tbsp of lime juice.
Salt to taste
To fry 5-6 Tbsp of oil
Mix all the ingredients for marination and smear it on the fish pieces and keep it for 2-3 hrs in freezer. When done take a pan, add the oil and let it heat at full flame.
When the oil is heated add the fish pieces keep some distance between them close the lid and lower the flame.
Let it cook for 7-10 mins. Remove the lid and increase the heat . The fish is ready to change side when it comes off the pan easily. Change sides and fry it till both the sides get the brown crispy look.
Fried fish is ready to savour!
This would also be my entry for RCI - Cuisine of Kerala
1 comment:
Thanks for the entry! Fish fry looks good!
Post a Comment