MANGALOREAN FISH FRY

FISH FRY

Experience the bold flavors of the coast with our Manglorean Fish Fry, where fresh fish fillets are lovingly marinated in a fiery red chili paste, infusing them with a tantalizing kick of spice. Each bite offers a symphony of flavors, as the fish is perfectly fried to golden perfection, creating a crunchy exterior that gives way to tender, flaky goodness inside. Served with a squeeze of lime and a side of tangy chutney, this dish is a celebration of coastal cuisine that will leave your taste buds craving more.

Ingredients:

-500g fish fillets 

-2 tablespoons red chili paste

-2 tablespoons garlic paste

-1 teaspoon salt (adjust to taste)

-coconut oil for frying

-Lemon wedges, for serving

-1teaspoon turmeric powder 

-curry leaves for fry

-coriander leaves for garnish

-1 sliced onion

Procedure:

1. Prepare the Marinade:

In a mixing bowl, combine the red chili paste, garlic paste, turmeric powder, and salt. Adjust the amount of chili paste according to your spice.

2. Marinate the Fish:

Pat the fish fillets dry with paper towels to remove any excess moisture. Coat each fish fillet evenly with the prepared marinade. Ensure that the fish is thoroughly coated on all sides. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

3. Heat Oil:

In a frying pan heat coconut oil over medium-high heat. The oil should be hot enough to fry the fish but not smoking.

4. Fry the Fish:

Once the oil is hot, carefully add the marinated fish fillets and curry leaves to the pan. Fry the fish for about 3-4 minutes on each side or until golden brown. The exact cooking time may vary depending on the thickness of the fillets.

5. Drain and Serve:

 Transfer the fried fish fillets to a plate lined with paper towels to drain any excess oil. Serve the hot and crispy fish fry immediately with lemon wedges on the side.  Garnish with coriander leaves and sliced onions.

Enjoy your flavorful and spicy marinated fish fry as a delicious appetizer

TIPS

 when frying fish with coconut oil, allow the fish fillets to come to room temperature before frying. This ensures that the fish cooks evenly and prevents it from becoming tough or rubbery. Letting the fish sit at room temperature for about 15-20 minutes before frying also helps it absorb the flavors of the marinade or seasoning more effectively, resulting in a tastier final dish.

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