Vanjaram Fry

Ingredients

• - 500g seer fish
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare vanjaram: Clean and cut 4-5 thick vanjaram (seer fish) steaks. Wash and pat completely dry.
2. Make Tamil marinade: Mix 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp fennel powder, 1 tbsp ginger-garlic paste, half tsp cumin powder, salt and 1 tbsp lemon juice to a thick paste.
3. Marinate: Coat the fish steaks generously all over with the spice paste. Marinate 1 hour minimum.
4. Heat sesame oil: Heat 4 tbsp sesame oil in a flat heavy pan on medium-high heat.
5. Test oil: Drop a tiny bit of marinade into the oil — it should sizzle immediately and vigorously.
6. Fry first side: Place fish steaks in hot oil. Do not move for 4-5 minutes. Use a splatter guard as sesame oil can spit.
7. Check base: Lift with a spatula — the base should be deep red-brown and very crispy.
8. Flip carefully: Turn each steak. Fry the second side 3-4 minutes until equally golden.
9. Drain: Remove carefully and drain on paper towels briefly.
10. Serve: Plate immediately with a halved lime and fresh curry leaves. No whole fish with head visible. Vanjaram fry should be crispy, dark red and intensely flavoured.