Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   In a small mixer grinder, combine 2 tbsp garlic, 2-3 tbsp shallots, 10-12 curry leaves, 1 tbsp chopped ginger, and 1 tsp fennel seeds. Blend everything into a smooth paste.

2. 2.Mix the Marinade

   Transfer the blended paste to a bowl. Add 1 tbsp chili powder, 1/2 tbsp turmeric powder, 1 tbsp vinegar, 2-3 tsp coconut oil, and salt to taste. Mix everything thoroughly. If the mixture is too thick, add 2 tbsp of water to achieve a spreadable consistency.

3. 3.Marinate the Fish

   Take 5 pieces of king fish. Apply the prepared masala generously on both sides of each fish piece, ensuring it's well coated. Reserve about half of the masala mixture for later use.

4. 4.Heat Oil and Place Fish

   Heat 4-5 tbsp of coconut oil in a wide pan over medium heat. Once the oil is hot, carefully place the marinated fish pieces into the pan.

5. 5.Add Curry Leaves and Fry First Side

   Sprinkle a few curry leaves over the fish. Fry the fish on a low to medium flame for about 5-7 minutes until one side is well cooked and golden brown.

6. 6.Flip and Fry Second Side

   Carefully flip all the fish pieces to the other side. Continue frying for another 5-7 minutes until the second side is also cooked through and crispy.

7. 7.Sauté Reserved Masala

   Once the fish is fried, push all the fish pieces to one side of the pan. Add the reserved masala paste to the empty space in the pan. Sauté this masala for at least 2-3 minutes, stirring continuously, until its raw smell disappears and the color deepens.

8. 8.Coat Fish with Sautéed Masala

   Once the masala is well sautéed, mix the fried fish pieces with this masala, ensuring every piece is thoroughly coated. Continue cooking for another 2 minutes, gently turning the fish frequently to allow the masala to adhere and prevent sticking.

9. 9.Serve the Special Fish Fry

   Once the fish is perfectly coated and the masala is well integrated, remove the fish pieces from the pan and arrange them on a serving plate. Spoon any remaining masala from the pan over the fish for extra flavor. Serve hot with rice.