FOR THE MARINADE:
1.5 teaspoon thick ginger garlic paste
1/2 teaspoon turmeric powder (add 1/2 teaspoon more for a spicy fish fry)
1 tablespoon red chilli powder (add a tablespoon more for a spicy fish fry)
1 teaspoon red chilli flakes
1 teaspoon salt
3 sprigs curry leaves, finely chopped
1/2 teaspoon plain vinegar
3 tablespoon coconut oil (or) peanut oil
OTHER INGREDIENTS:
500 grams Mackerel / Ayala Meen
1/4 cup peanut oil (or) coconut oil to shallow fry
Few sprigs curry leaves
Few strips ginger
Lemon wedges to serve
Onion wedges to serve
INSTRUCTIONS:
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout.
Take in all the ingredients listed under marinade and mix it well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply it in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for one hour.
Heat oil in a pan until hot. Gently place the fish in oil. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate.
Add in a few sprigs of curry leaves and few strips of ginger julienne. Cook for 2-3 minutes on each side.
Masala Fish fry is ready.
