Fish Fry Kerala

Method

1. 1

   Prepare fish: Clean 600g firm fish. Cut into thick steaks. Wash and pat completely dry.

2. 2

   Make Kerala marinade: Mix 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp coriander powder, 1 tbsp ginger-garlic paste, half tsp pepper powder, salt and 1 tbsp lemon juice to a thick paste.

3. 3

   Marinate: Coat fish steaks all over with the marinade. Marinate 1 hour.

4. 4

   Heat coconut oil: Heat 4 tbsp coconut oil in a flat pan on medium-high heat — coconut oil gives Kerala fish fry its distinctive flavour.

5. 5

   Test oil: A piece of marinade dropped in should sizzle vigorously.

6. 6

   Fry first side: Place fish steaks in hot oil. Do not move for 4-5 minutes until the base is very dark and crispy.

7. 7

   Flip: Turn each steak. Fry second side 3-4 minutes until equally golden.

8. 8

   Drain: Remove and drain on paper briefly.

9. 9

   Check: Fish should be crispy outside and just cooked through — it should flake when pressed.

10. 10

    Serve: Serve immediately with lime wedges and curry leaves. No whole fish with head visible. Kerala fish fry with coconut oil has a unique aroma.