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Kerala Fish Fry & Fish Curry
 Kerala Fish Fry ( No food color used ) Makes: 7 Serves: 3 - 4 You will need 7 big pieces of seer fish / nemmeen / vanjiram 50 ml oil for frying For the marinade: 1 tablespoon lemon juice or 1 tablespoon vinegar 2 teaspoon red chilli powder ( 2 - 3 teaspoon ) 1/2 teaspoon pepper powder 1/2 teaspoon turmeric powder 1 teaspoon salt to taste Mix all the ingredients well and keep aside this thick paste. Method Wash and clean fish pieces. Add 1 teaspoon salt ( or kalluppu ) and wash well ( till you get a clear water ). Drain out water completely and wipe each piece with a kitchen towel. Marinate fish pieces with above ingredients ( do not add extra water ) and keep aside for half an hour ( see the photo above ) In a flat non stick pan, heat 50 ml oil ( 1/4 - inch from the base of the frying pan ). Reduce heat to medium and deep fry fish pieces ( 4 - 5 at a time ) in batches till golden brown on both sides. Serve with rice ( choru ), fish curry, thoran and rasam. Kerala Fish Curry ( without coconut paste and with kudampuli ) Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy absorbs all the flavors. Serves: 4 You will need 350 g ( 12 pieces, medium size fish pieces ( seer fish / pomfret ) 1 tablespoon oil 5 shallot / chuvannulli / piyyavu or 1 onion, very finely sliced 1 green chilli, slit lengthwise 1 - inch piece ginger, finely sliced 8 cloves garlic, finely sliced 1 spring fresh curry leaves ( dark green color ) 3 big size kudampuli or 4 medium size ( soak in 1/4 cup water for 1 hour and mix with 1/4 teaspoon salt ) 3 teaspoon Kashmiri red chilli powder 1/4 teaspoon turmeric powder 1 teaspoon salt ( or to taste ) 125 ml ( 1 1/4 cup ) water 50 ml thick coconut milk ( optional )  Method Wash and clean fish pieces. Finally, wash with rocksalt ( kallup ) until you get a clear water. Drain out water completely and keep aside. Dilute red chilli powder and turmeric powder in 2 tablespoon water. Heat oil in a pan or meen chatty. Add finely sliced shallot / chuvannulli / piyyavu or onion. Fry till golden brown in color on a medium heat. Add sliced ginger, garlic, curry leaves and slit green chilli. Saute for 3 - 4 minutes. Add diluted red chilli powder and turmeric powder. Mix all the ingredients well for 5 minutes or until the water dries up from red chilli powder - turmeric solution and the mixture thickens. Add and arrange fish pieces and kudampuli carefully. Add 125 ml water and salt to taste. Cover with a lid and cook on a medium heat for 10 - 12 minutes or until done and gravy thickens / bright red color. Serve with Rice / Kappa ( tapioca ) / Palappam. You can add 50 ml thick coconut milk ( optional ) and it reduces the spicy taste and also make a creamy gravy.  related searches : Kerala
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