Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a mixing bowl, add 1/4 teaspoon turmeric powder, 2 tablespoons Kashmiri chilli powder, 1 teaspoon crushed pepper, 1 tablespoon ginger-garlic paste, 1 tablespoon lime/lemon juice (or 1/2 tablespoon vinegar), 1 tablespoon coconut oil, 1/2 teaspoon salt, and 1 tablespoon water. Mix all ingredients thoroughly until a thick, uniform paste is formed.

2. 2.Marinate the Fish

   Take 400g of cleaned fish (e.g., karimeen/pomfret). Make 2-3 slits on each side of the fish using a knife. Apply the prepared marinade generously all over the fish, ensuring it penetrates into the slits and covers the entire surface.

3. 3.Refrigerate Fish

   Cover the marinated fish with a lid and refrigerate for at least 30 minutes, or preferably 1 hour, to allow the flavors to infuse into the fish. Ensure it is stored in the main refrigerator compartment, not the freezer.

4. 4.Heat Oil for Frying

   Place a pan on the stove and heat 3 tablespoons of coconut oil over a medium flame.

5. 5.Fry First Side of Fish

   Once the oil is hot, carefully place the marinated fish pieces into the pan. Fry one side for approximately 4-5 minutes. After the first 1-2 minutes, reduce the flame to low to medium to ensure the fish cooks evenly without burning.

6. 6.Flip Fish and Add Aromatics

   Carefully flip the fish pieces to the other side. In the spaces between the fish, add 1 tablespoon of crushed garlic, 2 tablespoons of crushed shallots, and 2 sprigs of curry leaves directly into the hot oil.

7. 7.Fry Second Side

   Continue frying the second side of the fish for another 4-5 minutes on a low to medium flame, until the fish is cooked through and has a golden-brown crust. The added aromatics should also be fragrant and lightly browned.

8. 8.Serve Hot

   Once both sides are perfectly fried, remove the fish from the pan. Serve the fish fry hot, accompanied by the delicious fried garlic, shallots, and curry leaves.