← Nouns Cooking · Indian

Ingredients

• 500 g firm fish steaks or fillets (kingfish, mackerel, pomfret)
• 1 tbsp Kashmiri chilli powder
• ½ tsp hot chilli powder
• ½ tsp Ground turmeric
• ½ tsp ground black pepper
• 1 tsp ginger-garlic paste
• 1 tbsp lemon juice
• ¾ tsp Salt
• 1 tbsp Rice flour (optional)
• 4 tbsp coconut oil, for shallow frying
• 2 sprigs Curry leaves

Method

1. Pat the fish dry and make shallow slashes on both sides.
2. Mix the chilli powders, turmeric, pepper, ginger-garlic paste, lemon juice, salt and rice flour with a few drops of water into a thick paste. Rub it all over the fish and leave for 30 min.
3. Heat the oil in a wide frying pan over medium heat. Scatter in half the curry leaves and lay the fish on top.
4. Fry for 4–5 min per side without moving it, until a deep red crust forms and the fish flakes at the centre. Add the rest of the curry leaves in the last minute.
5. Serve hot with rice, lemon wedges and the crisp curry leaves.

Tips

• Laying the fish on the curry leaves stops it sticking and perfumes the oil.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Kothiyavunu