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Fish fry - Kerala style

Fried Black Pompana

Yesterday's dinner came out looking too good, that I couldn't resist posting it here.
It was a big fresh black pompana fish fried the traditional way - the way a malayali loves it!

The recipe is pretty simple for such a tasty dish.

Ingredients

  • Fresh Black Pompana Fish - 1
  • Ginger paste - 1 1/2  tsp.
  • Garlic paste - 1 1/2 tsp.
  • Kashmiri Chilli Powder - 3 to 4 tsp.
  • Turmeric powder - 1/2 tsp.
  • Black Pepper powder - 1 unheaped tsp.
  • Juice of fresh lime - 1/2 tsp.
  • Salt to taste

Procedure

  • Mix all the ingredients except the fish with little water to form a thick paste.
  • Apply the paste liberally on the fish such that it is completely coated in the masala. Leave it to rest for atleast 30 min.
  • Heat enough coconut oil in a skillet to deep fry the fish.
  • Fry the marinated fish on medium flame and serve with hot steaming rice.


Note:-

  • The most important part is, the fish HAS to be fresh. The freshness alone brings a whole new level of flavour.
  • This is applicable for all kinds of fish. Therefore, do adjust the chilli powder according to the size of the fish you are frying.
  • Fry 2 sprigs of curry leaves before the fish is added to the oil to infuse the oil with its flavour. The fried curry leaves could be used to garnish. (I have heard they are great for hair growth).


Thank you for reading!

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