There are many ways to fry the fish in Kerala style, but the one that I loved the most is wrapping the fish in Banana leaves and then smoked it or fried it on slow flame.
During my short visit to Cochin, I have come across this dish several times, the subtle flavour of banana leaves and the spices will definitely amused you. Being the spice capital of the country, they uses lots of spices in their cooking, sometimes making it overly spicy but you can always tone it down by using coconut in it.
Peppers are again one of their favourite spices and Kerala is the place where you can shop for it, you will find all sorts of peppers like red. white, green , black. Green peppers has a very distinguished flavour unlike the usual black one, so I used both the variety here to give a different flavour.
Fish (pomphret) : 2
Garlic : 3-4 cloves
Black and green pepper : 1 tbsp
Red chilli powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder : 1/4 tsp
Coconut grated : 1 tbsp
Curry leaves : few
Rice flour : 2 tbsp
Juice of one lemon
Salt to taste
Oil for shallow frying
Method to prepare:
Wash and clean the fish and made deep gushes into it with a sharp knife.
Rub the fish with salt and juice of lemon and leave for 10-15 minutes.
Meanwhile dry roast the peppers and cloves of garlic and pounded them together to a fine mix. Roasted garlic when pounded along with peppers will accentuate the flavour of the dish.
To this add the scraped coconut, turmeric powder, coriander and chilli powder. Mix well to make a paste by adding very little water to it.
Marinate the fish with this spice mix for another 15 minutes . Drop few curry leaves in to it and leave aside.
Dust the fish with rice flour and fry them on smoking hot oil till the fish turns golden brown in color.
Serve the fried fish with some green salad and cilantro – mint dips, it really complements the spiciness of the fried fish.
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