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Kerala fried fish
Serves 4 Starters and mains
Ingredients
- 4 small freshwater fish, gutted and scaled
- 1tbsp lime juice
- 1tsp ground turmeric
- 1tsp chilli powder
- 1tbsp curry leaves, shredded
- 2tsp ginger garlic paste (see below)
- 2tbsp coconut oil or vegetable oil
To serve
- lime wedges
- steamed rice
Ginger garlic paste - makes about 90G
- 10 large garlic cloves, roughly chopped
- 8-10cm piece ginger, roughly chopped (you need 3tbsp chopped ginger)
Method
Score the fish with 2-3 slashes on both sides. Marinate in the lime juice and 1tsp salt for 30 minutes. Mix the turmeric, chilli powder, 1tsp salt, curry leaves and ginger garlic paste with just enough water to make a thick paste. Rub the paste liberally over the fish. Heat the oil in a frying pan and cook the fish for 3 minutes on one side, then flip and fry the other side for 2 minutes. Transfer the fish with a slotted spoon to a serving plate. Serve with lime wedges and steamed rice.
Ginger garlic paste
Blend the garlic and ginger with a little water in a food processor or pound with a mortar and pestle until you have a smooth paste.
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