Fish Fry Kerala

Ingredients

• - fish
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Spices as required
• - Salt to taste

Method

1. Prepare fish: Clean 600g firm fish. Cut into thick steaks. Wash and pat completely dry.
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. Marinate: Coat fish steaks all over with the marinade. Marinate 1 hour.
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. Test oil: A piece of marinade dropped in should sizzle vigorously.
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. Flip: Turn each steak. Fry second side 3-4 minutes until equally golden.
8. Drain: Remove and drain on paper briefly.
9. Check: Fish should be crispy outside and just cooked through — it should flake when pressed.
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.