Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Thattukada Fish Fry

Traditional 45. Thattukada Fish Fry recipe

🧺 Ingredients

• 800g medium-sized fish (sardine, mackerel), cleaned whole
• 2 tbsp ginger-garlic paste
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 4 green chilies, split lengthwise
• 8-10 curry leaves
• 1 medium onion, sliced
• 4 tbsp coconut oil
• 2 tbsp lime juice
• Salt to taste

👩‍🍳 How to make Thattukada Fish Fry

1. Make marination paste (5 mins): Blend ginger-garlic paste, 1 tbsp Kashmiri chili powder, 1/2 tbsp coriander powder, 1/2 tsp turmeric, salt, and 1 tbsp lime juice with 1 tbsp water to form paste.
2. First marination (15 mins): Rub paste on fish, inside belly cavity and gills. Let sit for 15 minutes for flavors to penetrate.
3. Second marination (5 mins): Mix remaining Kashmiri chili powder, coriander powder, black pepper powder, fennel powder with 2 tbsp water. Rub over marinated fish. Let sit for 5 minutes.
4. Prepare aromatics: Slice onion thinly. Prepare curry leaves and green chilies for frying.
5. Heat oil for frying (1 min, high heat): Heat coconut oil in large shallow pan until very hot but not smoking. Oil should shimmer.
6. Fry fish (10 mins total, medium-high then medium heat): Carefully place fish in hot oil. Fry for 4-5 minutes on first side without moving until bottom is golden and crispy. Gently flip and fry on other side for 4-5 minutes. Fish should be cooked through but still moist inside.
7. Fry aromatics (2 mins, medium heat): In same oil, quickly fry onion slices for 1 minute until softened. Add curry leaves and green chilies, fry for 30 seconds until fragrant.

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