It’s time for you to experience the monsoon after a long hot lockdown period. Why not that you may enjoy with a different recipe in your kitchen this monsoon. And for you to rejuvenate from this boring lockdown and from a cold monsoon, we bring you the delicious Kerala Fish Fry (Silver Pomfret) to our Hotspot Kitchen. Come on, let’s we step ahead with the recipe.
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Let’s clean the Silver Pomfret fish, the major ingredient for the Kerala Special Fish Fry, nice and well, removing guts and gills. Mark gashes on the sides of the fish for marinade to penetrate through.
To prepare the marinade: take 2 teaspoons of each chilli powder and coriander power, and ½ teaspoon of turmeric powder, salt for taste, lemon juice and gingelly oil and mix them well. You may prefer water over oil, but oil is advisable for a sticky marinade.
Apply the marinade on entire fish, filling the gashes; let it marinate for 15 minutes.
Fry the marinated fish upto 75% on a pan. Use the same pan and cooked oil to prepare the gravy. Add chopped shallots to the oil and sauté; add ginger garlic paste, 1 teaspoon of each red chilli powder and garam masala powder and cook it. Garam masala adds flavour to the recipe, the Kerala Style Fish Fry. If you desire, you may add coconut milk to the recipe for additional flavour.
When the mixture attains the gravy texture, add chopped country tomato; add little pepper and salt for taste. When the gravy cooked well, close the pan with lid and let it cook further. Now the gravy for Kerala Special Fish Fry is ready.
For your kind information, toast the plantain leaf in the fire for it to be flexible to fold. Apply the gravy on both sides of the fish and wrap it up with the plantain leaf and tie with a thread.
Toast the plantain leaf wrapped fish in low flame. Cover the pan with lid and let it for 3 minutes for fish to cook completely.
The Kerala Style Fish Fry (Silver Pomfret) is now ready to be served hot, in Hotspot Kitchen, your own kitchen.
Ingredients
Directions
Let’s clean the Silver Pomfret fish, the major ingredient for the Kerala Special Fish Fry, nice and well, removing guts and gills. Mark gashes on the sides of the fish for marinade to penetrate through.
To prepare the marinade: take 2 teaspoons of each chilli powder and coriander power, and ½ teaspoon of turmeric powder, salt for taste, lemon juice and gingelly oil and mix them well. You may prefer water over oil, but oil is advisable for a sticky marinade.
Apply the marinade on entire fish, filling the gashes; let it marinate for 15 minutes.
Fry the marinated fish upto 75% on a pan. Use the same pan and cooked oil to prepare the gravy. Add chopped shallots to the oil and sauté; add ginger garlic paste, 1 teaspoon of each red chilli powder and garam masala powder and cook it. Garam masala adds flavour to the recipe, the Kerala Style Fish Fry. If you desire, you may add coconut milk to the recipe for additional flavour.
When the mixture attains the gravy texture, add chopped country tomato; add little pepper and salt for taste. When the gravy cooked well, close the pan with lid and let it cook further. Now the gravy for Kerala Special Fish Fry is ready.
For your kind information, toast the plantain leaf in the fire for it to be flexible to fold. Apply the gravy on both sides of the fish and wrap it up with the plantain leaf and tie with a thread.
Toast the plantain leaf wrapped fish in low flame. Cover the pan with lid and let it for 3 minutes for fish to cook completely.
The Kerala Style Fish Fry (Silver Pomfret) is now ready to be served hot, in Hotspot Kitchen, your own kitchen.