Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Fish Fry with Rice and Gravy

Traditional 9. Fish Fry with Rice and Gravy recipe

🧺 Ingredients

• Pomfret or Seerfish: 400g (2 large fish), cleaned
• Coconut oil: 30ml
• Turmeric: 1g
• Chili powder: 2g
• Salt: 4g
• Lemon juice: 10ml
• Ginger-garlic paste: 6g
• Tamarind: 20g (lemon juice alternative: 20ml)
• Tomato: 1 large (100g), chopped
• Cumin seeds: 1 tsp
• Black peppercorn: 1 tsp
• Coriander seeds: 0.75 tsp
• Curry leaves: 15 leaves
• Asafoetida: 0.2g
• Coconut oil: 15ml
• Water: 400ml
• Salt: 4g
• Rice (cooked): 300g

👩‍🍳 How to make Fish Fry with Rice and Gravy

1. Mix turmeric, chili, salt, ginger-garlic, lemon juice to paste.
2. Apply to fish, marinate 5 min.
3. Heat oil (180°C), fry fish 3-4 min per side until golden and crispy. Visual cue: Exterior golden-brown, fish flakes easily.
4. Soak tamarind, squeeze juice (or use lemon juice).
5. Heat oil (160°C), add cumin, peppercorn, coriander seeds, crackle 20 sec.
6. Add curry leaves, fry 15 sec.
7. Add tomato, cook 1 min.
8. Add asafoetida, stir 10 sec.
9. Add water, bring to boil (180°C), add tamarind/lemon juice.
10. Simmer on low (150°C) for 6 min. Visual cue: Thin soup consistency, aromatic and tangy.
11. Add salt.
12. Place rice on plate.
13. Arrange fried fish on top.
14. Pour hot rasam over rice and fish.
15. Serve with pappadam.
16. ---

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