മസാല ഫിഷ് ഫ്രൈ✌️🥰

Ingredients

• 500 g Fresh Firm White Fish (cleaned, cut into medium pieces; skin on optional)
• 2 pieces Small Onion (peeled and roughly chopped)
• 5 pieces Garlic Cloves (peeled)
• 15 g Fresh Ginger (peeled and chopped)
• 0.5 tsp Long Pepper (Pippali) (ground; optional for authentic flavor)
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder (adjust to heat preference)
• 1.5 tsp Garam Masala (1 tsp for paste, ½ tsp for final fry)
• 0.5 tsp Black Pepper Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Coconut Oil (or Clarified Butter) (for shallow frying; high smoke point)
• 12 pieces Curry Leaves (fresh)
• 1 tsp Coconut Vinegar (adds subtle tang; optional)

Instructions

1. Make the Spice Paste

   Place the chopped onion, garlic, ginger, long pepper, turmeric, chili powder, garam masala, black pepper, and salt into the blender. Add a splash of water if needed and blend to a smooth paste.

   Time: PT5M

2. Prepare the Fish

   Rinse the fish pieces under cold water, pat dry with paper towels, and place them in a mixing bowl.

   Time: PT5M

3. Marinate the Fish

   Transfer half of the spice paste to a separate bowl and set aside. Add the remaining half to the fish, using your hands to coat each piece evenly. Let the fish rest for 10‑15 minutes.

   Time: PT15M

4. Heat Oil and Fry First Side

   Heat the coconut oil in a frying pan over medium‑high heat until it shimmers (about 180 °C). Gently place the fish pieces in a single layer and fry for 4‑5 minutes until the underside turns golden.

   Time: PT5M

   Temperature: Medium-high heat

5. Flip and Finish Frying

   Turn the fish pieces over and fry the other side for another 4‑5 minutes until fully cooked and crisp. Remove the fish and set aside on a plate.

   Time: PT5M

   Temperature: Medium-high heat

6. Cook the Remaining Masala

   In the same pan, add the reserved half of the spice paste and a pinch of extra garam masala. Stir‑fry for 2‑3 minutes until the oil separates and the mixture becomes fragrant.

   Time: PT3M

   Temperature: Medium heat

7. Finish with Curry Leaves and Vinegar

   Add the fresh curry leaves and the teaspoon of vinegar to the pan, stir quickly, then return the fried fish to the pan. Toss gently for 1‑2 minutes so the masala coats the fish evenly.

   Time: PT2M

   Temperature: Medium heat

8. Serve

   Transfer the Keder fish to a serving plate, garnish with a few extra curry leaves if desired, and serve hot with steamed rice or Kerala parotta.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g