This is a hot and spicy fish fry recipe. For this recipe, I have taken eight small pieces of fish as you can see in the picture below in Ingredients. So, you have to adjust the spices according to the size and quantity of fish you are using.
Ingredients:
I would like to give the ratio of spices I use for this Fish fry. I usually start with salt. First, I measure salt, sufficient for the fish pieces in a dry container/bowl/plate, then chilly powder double the amount of salt. Rest of the spices as listed below with respect to the chilly powder.
Salt sufficient
Chilly Powder 2 measure of salt
Corriander Powder 1 measure
Cumin Powder 1/2 measure
Turmeric powder 1/4 measure
Garam Masala 1/2 measure
Mix well all the spices and salt with a spoon. Take out each piece of fish and dip in the spices thoroughly as seen in the picture. After doing so, if you get some spice mixture left, go ahead and add on top of the fish. Then refrigerate for one to two hours. The marination time depends on your comfort.
Method:
Heat a wide bottom pan at low to medium heat and add enough oil to fry the fish pieces.
Once the oil is hot, add the fish pieces and keep the flame between low and medium throughout.
Flip to each side of the fish pieces every two minutes. When it is wholly done, remove the pieces
You can use the remaining oil by frying few thinly sliced onions. These onions taste so good with the fish fry.
As the title suggests, the fish is cooked in boiling tamarind sauce along with indian spices, green chillies and little coconut paste. The seasoning gives a very good aroma and a good taste to this fish curry.
Ingredients:
Fish 5-6 pieces
Tamarind lime size soaked in 1 cup of warm water
Tomato 1/2
Turmeric powder 1/4 tsp
Corriander powder 2 tbsp
Chilly powder 1 tbsp
Shallots 1/4 cup approximately (blend without water)
Cumin seeds 1/4 tsp
Grated Coconut 1/4 cup
Green chillies 2
Salt to taste
For Seasoning:
Sessame Oil 1 tbsp
Fenugreek seeds 10 nos
Mustard seeds 1/2 tsp
Curry leaves 1 stem
Shallots 4
Method:
Soak lime-sized tamarind in one cup of warm water for 20 minutes.
Meantime, we can just blend the shallots 1/4 cup without water and keep aside. In the same blender, make a smooth paste of 1/4 cup coconut with 1/4 tsp cumin seeds with just enough water to form a paste. Clean and wash the fish pieces.
After 20 minutes, mix well the tamarind with our hand and filter it to remove impurities into a pan, in which we are going to prepare the fish curry. To this filtered tamarind juice add one more cup of warm water..
To this tamarind juice we prepared, add 1/4 tsp of turmeric powder, 1 tbsp of chilly powder, 2 tbsp of corriander powder and squeeze in half tomato with hand.
Heat the pan of tamarind juice and spices on medium flame and allow to boil. When it starts to boil, just stir once and allow to boil uncovered at medium flame for 5 more minutes from now, so that all the raw smell of tamarind and spices goes off.
After 5 minutes of boiling, add the blended shallots and allow to boil for two more minutes uncovered. Then, add the coconut-cumin paste to this and allow to boil for another 3 minutes uncovered. Get ready the fish and two slit green chillies for the next step.
After 3 min of boiling, add the fish pieces and sufficient salt for the whole sauce and two split green chillies. Now, when it starts boiling, reduce the flame little less and the whole tamarind sauce with the fish in it needs to boil uncovered at slow rate for another 20 minutes.
Just before 20 minutes, heat another pan on medium flame. Add 1 tbsp of sessame oil. when the oil gets heated, add 10 no of fenugreek seeds, 1/2 tsp of mustard seeds and wait till it splutters. Add one stem of curry leaves and shallots cut lengthwise. Fry for a minute or two and immediately transfer to the boiling tamarind fish sauce and cover the pan and remove from heat. Let this stand for atleast 30 minutes so that all the flavors of seasoning get into the fish gravy. Then, the tamarind fish gravy is ready to serve.
This is a typical fish curry that you can find in home-based hotels only in extreme southern part of India. This tastes so delicious with raw mango and drumsticks. The best flavors of this dish comes from slit green cillies and curry leaves. This dish can give you a completely different taste for your family. Women always tend to like the raw mango cooked with fish gravy and drumsticks tastes awesome. Its a good idea to try this dish on a relaxing day and enjoy the real taste of Kerala style Fish Curry. This is commonly served with hot steamed rice and Fish fry.
Ingredients:
- Fish 3-5 piece
- Drumstick 1
- Raw mango(small) 1
- Coconut 1 cup
- Turmeric powder 1/2 tsp
- Chilly powder 1/2 tsp
- Whole Black pepper 1/4 tsp
- Cumin seeds 1/4 tsp
- Shallots 2 or 3
- Garlic pods 1 or 2
- Green chillies 2 no
- Curry leaves 2 stem
Procedure:
Cut the drumstick in small pieces and cook in two cups of water.
While the drumsticks are boiling, wash and cut the raw mango into pieces. Then, blend together coconut, turmeric powder, chilly powder, black pepper, cumin seeds, garlic, shallots together with just enough water to form a smooth paste. Take out two green chillies and curry leaves ready. Also, wash the fish thoroughly and cut in desired size.
Once the drumsticks are cooked, add the cut raw mango and the blended coconut paste into this and wait for the first boil.
Once it starts to boil add two green chillies slit lengthwise and 1 stem of curry leaves and allow to boil not more than 2 minutes.
Then add the fish pieces and salt and reduce the flame to low. If you feel the curry too thick, this is the right time to add water and get the curry to ur desired consistency.
Let the fish pieces cook in low flame with the blended coconut mixture for 15-20 minutes covered.
Switch off the flame and add one more stem of curry leaves for garnishing.
The kerela style fish curry is ready to serve with hot steamed rice and this tastes awesome with Fish fry as side dish.
Heat a wide bottom pan at low to medium heat and add enough oil to fry the fish pieces. 
