A delicious and crispy fried fish dish served with a flavorful tomato gravy, perfect for a satisfying meal.
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Wash the fish slices, then pat them dry thoroughly.
In a small bowl, mix the chilli powder, turmeric, salt, and coconut vinegar into a thick paste.
Rub the paste all over the fish and let it marinate for at least 30 minutes.
Roll each piece in rice flour or semolina to coat evenly.
Heat oil until smoking hot and deep fry or pan fry the fish until golden brown and crisp.
Drain on kitchen paper.
Heat coconut oil in a pan and sauté the sliced onions on medium heat until golden brown.
Add the ginger garlic paste and fry until the raw smell disappears.
Stir in all the powdered spices and cook gently for a minute.
Pour in the tomato puree and vegetable stock. Bring the mixture to a boil.
Carefully slide in the fried fish. Lower the heat and simmer for 5 minutes.
Garnish with ginger juliennes and fresh coriander leaves.
Serve this fried fish with plain white rice and dhal, or rasam for a simple, soul-satisfying meal.
What type of fish is best for this recipe?
Sardines, mackerel, seer fish, or pomfret are recommended for this recipe.
Can I use a different type of vinegar?
Yes, any vinegar can be used if coconut vinegar is not available.
How do I ensure the fish is crispy?
Make sure the oil is smoking hot before frying the fish to achieve a crispy texture.
What can I serve with this dish?
This dish pairs well with steamed white rice.
Can I use a different flour for coating?
Yes, you can use semolina or rice flour for coating the fish.
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