RECIPE NAME | Curry Leaves Fish Fry |
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CUT | Pieces |
CUISINE | Kerala |
Type of cooking | Fry |
TOTAL TIME = 1 Hour 15 Min | TIME FOR PREPARATION | 1 Hour | TIME FOR COOKING | 15 Min |
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Please login to add rating. RECIPE DESCRIPTION:
Using a lot of curry leaves makes this fish aromatic and tastier.

INGREDIENTS

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INGREDIENTS FOR THE FISH
Bengal gram | ½ cup |
Fish | 500 gm |
Dry red chilli | 12 |
Curry leaves | 2 cup |
Turmeric powder | 1 tsp |
Sugar | 1 tsp |
Asafoetida | 1 tsp |
Lemon juice | 1 tsp |
Oil | As required |
Salt | As required |
Required Fish
Recommended | Trevally (Yellow Fin Trevally) |
Alternate 1 | Seer Fish Steaks 500 gram |
Alternate 2 | Emperor Pieces 500 gram |
Alternate 3 | Red Snapper Skinless Pieces 500 gram |
HOW TO PREPARE
- Defrost the fish as per instructions and wash.
- Take a pan and add Bengal gram, dry red chillies, curry leaves and sauté.
- Make sure they do not become golden brown.
- Then grind this mixture well to make it in to a powdered form.
- Now mix turmeric powder, asafoetida, sugar, lemon juice, salt together and marinate the fish with this paste.
- Now roll each fish piece and then coat it with the powdered mixture. Keep it aside for an hour.
- Later in a pan, put very little oil and put the marinated fish pieces in it.
- Now close the lid and let it fry until it is golden brown in colour. Serve hot.
TIP:
Good with rice.