Indian 15 min

Keralan Fish Fry

Name: Keralan Fish Fry
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs fish fillets (pomfret, mackerel, or catfish), cut into pieces; 3 tablespoons coconut oil; 2 teaspoons Kashmiri red chili powder; 1 teaspoon turmeric; 1 teaspoon coriander powder; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1 tablespoon tamarind paste; 1 tablespoon vinegar; 6 curry leaves; Salt to taste; Lemon wedges and sliced onions for serving

seafoodgluten-freedairy-freespicyhigh-protein

Ingredientsfor 2

310

Cal

36g

Protein

Carbs

16g

Fat

11.5 lbs fish fillets (pomfret, mackerel, or catfish), cut into pieces
23 tablespoons coconut oil
32 teaspoons Kashmiri red chili powder
41 teaspoon turmeric
51 teaspoon coriander powder
61/2 teaspoon black pepper
71/2 teaspoon cumin
81 tablespoon tamarind paste
91 tablespoon vinegar
106 curry leaves
11Salt to taste
12Lemon wedges and sliced onions for serving

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Instructions

1
Combine chili powder, turmeric, coriander, pepper, cumin, tamarind paste, vinegar, and salt into a thick paste. Rub generously over fish pieces on all sides. Marinate 20–30 minutes.
2
Heat coconut oil in a skillet over medium-high heat. Add curry leaves and let them sizzle 10 seconds. Add fish pieces in a single layer without crowding.
3
Cook 3–4 minutes without moving until deeply golden and crust forms. Flip carefully and cook 3 more minutes. The exterior should be dark, crispy, and slightly charred in spots. Serve immediately with lemon wedges and sliced raw onions.