Kerala fish fry

• Fish steaks · seer, pomfret or mackerel300 g
• Kashmiri chilli powder1 tbsp
• Black pepper · crushed1/2 tsp
• Turmeric1/4 tsp
• Ginger-garlic paste2 tsp
• Lemon juice1 tbsp
• Saltto taste
• Coconut oil1 tbsp
• Curry leaves1 sprig

Method

1. 1

   Make 2 shallow cuts on each side of the fish. Mix chilli powder, pepper, turmeric, ginger-garlic paste, lemon juice, salt and 1 tsp water into a thick paste.

2. 2

   Rub the paste over the fish and into the cuts. Leave 15 minutes, or up to an hour in the fridge.

3. 3

   Heat the tawa on medium and spread the coconut oil. Lay the fish down with the curry leaves around it.

4. 4

   Cook 5 to 6 minutes without moving it, until the underside is crisp and dark red. Turn once and cook another 4 to 5 minutes until the fish flakes at the thickest part.

Tips

• Pat the fish dry before the paste goes on, or it steams instead of crisping.
• Fry the curry leaves alongside: they go crisp and are good to eat.

Swaps

• Use paneer slabs or firm tofu with the same paste for a vegetarian version, 3 minutes a side.

Storage

Best hot. Keeps 1 day in the fridge; reheat on a dry tawa.