Kerala fish fry recipe that is literally hot and spicy. Vinegar used in this recipe makes a pleasant tangy addition to this simple dish that can be easily prepared at home.
Fish fry was something I always ate growing up in Kerala, the southern state of India. In Kerala, fish is staple food, and is eaten more often than chicken or meat.
This recipe is very classic and pairs really well with rice. Although it’s very spicy, you could adjust the heat level depending on your taste.
This fish fry recipe is easy to make, super tasty, and I’m sure you’ll love it.
Ingredients
- ▢ 250 g fish cut into small pieces
- ▢ 1 small shallot minced
- ▢ 1 teaspoon ginger paste
- ▢ 2 tablespoon vinegar
- ▢ ½ teaspoon ground turmeric
- ▢ 2 teaspoon chilly powder
- ▢ Salt to taste
- ▢ Oil for frying
- ▢ Onions and tomatoes thinly sliced to garnish optional
Instructions
- In a small bowl, combine minced shallots, ginger paste, vinegar, ground turmeric, chilly powder, and salt. Coat the fish pieces with the marinade. Place it in the refrigerator, and marinate for about two hours.
- Heat oil in a pan and shallow fry fish without overcrowding the pan. Garnish with sliced onions and tomatoes if desired. Serve immediately.
Nutrition
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Ingredients
- ▢ 250 g fish cut into small pieces
- ▢ 1 small shallot minced
- ▢ 1 teaspoon ginger paste
- ▢ 2 tablespoon vinegar
- ▢ ½ teaspoon ground turmeric
- ▢ 2 teaspoon chilly powder
- ▢ Salt to taste
- ▢ Oil for frying
- ▢ Onions and tomatoes thinly sliced to garnish optional
Instructions
- In a small bowl, combine minced shallots, ginger paste, vinegar, ground turmeric, chilly powder, and salt. Coat the fish pieces with the marinade. Place it in the refrigerator, and marinate for about two hours.
- Heat oil in a pan and shallow fry fish without overcrowding the pan. Garnish with sliced onions and tomatoes if desired. Serve immediately.
