I haven’t been very adventurous on trying new recipes for preparing fried fish; the truth being the family likes fried fish prepared the traditional way. The traditional recipe we follow or I know is this. But me liking to do something different every time I cook, went ahead with a variation. I knew this variation would be welcomed since its one of the staple ingredients in Kerala cuisine ;coconut. I added some freshly grated coconut to the spice mixture and voila it tasted great. It added a wonderful crunchy texture to the fish.
The fish is marinated, in a ground coconut paste with Indian spices and fresh ingredients, for an hour and then shallow fried in coconut oil. The fish can also be grilled in an oven, or even steamed, for a healthier option.
Sherry fish; medium size- cleaned and cut – 2 nos.
Coconut; freshly grated- 5 tblsp.
Red chilli powder- 1 tblsp
Turmeric powder- ¼ tblsp
Coriander powder- 3/4 tblsp.
Garam masala- ½ tsp.
Ginger- garlic; minced- 1 tsp
Curry leaves- a handful
Salt- to taste
Coconut oil- 1 tblsp + for frying
- Grind together all the ingredients with a tablespoon of oil; except for the fish and the oil for frying.
- Marinate the fish in the ground paste for an hour at room temperature.
- Heat coconut oil, to shallow fry, in a skillet.
- Turn the heat to medium high and add the marinated fish pieces.
- Fry each side for 4-5 mins, until the fish is cooked and golden brown on the outside.
- Drain the fish on a paper towel to remove excess oil.
- Garnish with fresh curry leave, and serve hot