Thursday, 27 September 2012


This is a perfect South Indian fish fry. The colour might scare you a bit. You got it right.Yes, it is very spicy. A perfect blend of spices to the fish makes it truly delightful. Traditionally the fish is deep fried, but I have pan fried the fish. The Kerala fish fry is usually fried in coconut oil with great aroma. Best to be eaten with sliced onions. If you want to avoid the spicy part use paprika for very good colouring and flavour.

Spicy masala fish


Fish of your choice- 500 gms

Ginger-garlic paste- 1 tbspn

Chilly powder/ paprika powder- 1 tspn

Turmeric powder- 1 tspn

Plain yogurt/ curd-2 tbspn

Oil- 1 tbspn

Sliced onions to relish with

Sliced lemon to garnish- 1

Salt to taste

1. Mix all the spices, salt and ginger-garlic paste in the curd/ yogurt to form a uniform smooth paste.

2. Apply the masala onto the fish slices.

3. Marinate for 30 minutes.

4. Heat the pan, add the oil and when the oil is hot place the fish slices(You can also add the oil to  the fish       directly and place it in the pan)

5. Close the pan with a lid and let the fish cook for 10 minutes under low fire.

6.Once done serve with sliced onions and lemon slices.

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