Jul 15, 2012

Malabar Style Fish Fry

Malabar style fish fry

A delicious and crispy fish fry !!!

Serves: 4

You will need

8 fish slices / 500 g (pomfret / nemmeen (seer fish) or any good quality fish

200 ml oil (to deep fry)

For the paste:

2 tablespoon pepper powder (4 – 6 teaspoon pepper powder)

1 teaspoon salt (or to taste)

1/2 teaspoon turmeric powder

½ teaspoon perumjeerakapodi (fennel powder)

6 garlic cloves, chopped

½ - inch piece ginger, chopped

3 curry leaves

1 tablespoon vinegar or 1 tablespoon lemon juice

Make a fine and thick paste of above ingredients in a small mixer bowl. Do not add water.


Wash and clean fish pieces. Drain out water completely. Wipe each fish piece with a kitchen towel.

In a bowl, apply this paste evenly on both the sides of each fish pieces. Cover and keep aside for one hour.

Heat oil in a frying pan / kadai. Reduce the heat to medium and deep fry fish pieces (4 fish pieces at a time) till brown and crisp. Drain on paper towels to absorb extra oil. Serve with rice / boiled tapioca or with fresh salad, lemon wedges ..

Tawa method: Make thin slices of fish pieces. Apply marinade evenly on both the sides of pieces. Cover and keep aside for one hour. Heat 1 tablespoon oil in a flat non stick frying pan on medium heat. Arrange marinated fish pieces and fry on a medium to low heat until golden color on both the sides. Sprinkle 1 tablespoon oil when turning other side.

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