Kerala's Fish Fry

For one reason I love winters is nature's permission to eat fish, like it better than chicken/meat. Fish so delicate that it cant be preserved for long period, so here we fish-fans have this advantage of getting served only fresh fish in restaurants ;) This Kerala styled fried fish is so yummy that i can have it everyday (seriously)





Stuff needed

500 gm fish (fillets or simply cut into pieces)
3-4 tbsp coconut oil

For the red chilly-garlic chutney:
8-10 fresh red chillies (remove seeds if you want it mild)
12 medium sized garlic cloves
salt, to taste
1 tsp lemon juice

Marinade:
salt, to taste
1/4 tsp red chilly powder
1/2 tsp turmeric
1 tbsp tamarind paste
1 tsp garlic paste

1. clean, wash and pat dry the fish
2. Mix all the marinade stuff and rub the mixture on fish pieces, keep in fridge for 10 mins.
3. heat oil in a frying pan and add fish pieces.
4. Stir the frying pan quickly but carefully, it prevent the fish sticking at the bottom.
5. Turn the fish upside down after 1-2 minutes and repeat stirring, if needed.
6. Remove the pieces from pan and serve hot.

For the chutney:
1. mix all the ingredients and make fine paste in either food processor or mortal-n-pestle


Fish is high in Proteins so if you want something healthy then go for it instead of meat. It goes quite well with mint or coriander chutney also.
Plus few things we must keep in mind while cooking fish:
use ONLY fresh fish
DO NOT over cook as it dries the fish and spoils the texture
cook on slow-medium heat only..