Kerala Fish Fry

Name: Kerala Fish Fry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 700 g pearl spot or pomfret; 2 tbsp kerala chili paste; 1 tsp turmeric; 1 tbsp lemon juice; 10 curry leaves; as needed coconut oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Kerala Fish Fry is a beloved dish from the sun-drenched coastlines of Kerala, often enjoyed in the lively atmosphere of local toddy shops. Here, salt is judged by hand, and coconut oil is used generously, imparting a richness that is both comforting and indulgent. This home version captures the essence of those vibrant eateries, bringing the same bold flavors to your table.

Expect a dish that offers a delightful balance of heat and tang, with the Kerala chili paste providing a fiery kick and lemon juice adding a bright note. The fish, typically pearl spot or pomfret, is perfectly complemented by the earthy turmeric and aromatic curry leaves, resulting in a crispy, golden exterior with tender, flavorful flesh inside.

Ingredients

700 gpearl spot or pomfret
2 tbspkerala chili paste
1 tspturmeric
1 tbsplemon juice
10curry leaves
as neededcoconut oil — for frying
to tastefine sea salt

Method

Begin by cleaning the fish thoroughly. If using pearl spot or pomfret, ensure that the scales are removed, the fish is gutted, and the fins are trimmed. Rinse the fish under cold running water and pat it dry with paper towels to remove any excess moisture. This step is crucial to ensure that the marinade adheres well to the fish.
In a small bowl, combine 2 tablespoons of Kerala chili paste, 1 teaspoon of turmeric, and 1 tablespoon of lemon juice. Mix these ingredients together to form a smooth paste. This mixture will provide the fish with its characteristic spicy and tangy flavor.
Rub the marinade generously over the fish, making sure to coat both sides evenly. Use your fingers to massage the paste into the slits and cavities of the fish for maximum flavor penetration. Allow the fish to marinate for at least 15 minutes to let the flavors meld.
Heat a generous amount of coconut oil in a large, heavy-bottomed skillet over medium heat. Once the oil is hot but not smoking, add 10 curry leaves. The leaves should sizzle and release their aroma, infusing the oil with their distinctive fragrance.
Carefully place the marinated fish into the skillet. Cook the fish for about 3-4 minutes on each side, or until the flesh turns opaque and flakes easily with a fork. The skin should be crispy and golden brown, indicating that the fish is perfectly cooked.
Once the fish is cooked through, taste a small piece to check for seasoning. Add fine sea salt to taste, if necessary, ensuring that the flavors are balanced and to your liking.
Serve the Kerala Fish Fry immediately, while it is hot and the skin is still crispy. This dish is best enjoyed fresh, with its vibrant flavors and textures, making it perfect for sharing at the table.