South Indian Fish Fry
Typical South Indian dish
Serves: 4
Introduction
This is a typical dish from the South Indian coastline. You can alter the amount of chilli powder, but the flavour and warmth you get is a real part of this dish. A lovely meal when served with a salad.
Ingredients
Serves 4 |
| 4 cloves of garlic (minced) |
| 1/2 tsp Turmeric |
| 1 tsp Chilli Powder |
| 1/2 tsp Ground Black Pepper |
| 1/2 tsp Garam Masala |
| Pinch of salt |
| 1/4 lemon |
| 2 whole mackerel (gutted and cleaned) |
| 2 tbsp coconut oil (or vegetable oil) |
| 15 - 20 fresh curry leaves |
| Lemon wedges, to serve |
Instructions
- Combine the minced garlic, turmeric, chilli powder, ground black pepper, garam masala and salt. Squeeze in the lemon juice to create quite a thick paste (depending on the size of the lemon, you might need a little more or little less).
- Make three deep cuts into each side of the fish.
- Spread the paste evenly all over the fish and inside the cuts. Leave these to marinate for 30 mins.
- Heat the coconut oil in a large frying pan. When nice and hot, add the fish.
- Try not to move the fish, so it crisps up. After 2 - 3 minutes, turn the fish over and add the curry leaves, in the oil around the fish. Fry for a further 2 - 3 minutes, until cooked.
- Remove from the pan and serve with the lemon wedges to squeeze over the fish.
