Step-by-Step Instructions

1. 1.Prepare the Ground Paste

   In a mixer grinder, add 40-50g of pepper, 25g of fennel seeds, and 12-15 garlic cloves. Grind them into a fine paste. Add a tiny bit of water if necessary to achieve the desired paste consistency.

2. 2.Prepare the Marinade Base

   Transfer the freshly ground paste to a large mixing bowl. Add 5-6 tablespoons of chili powder, 2 tablespoons of turmeric powder, and salt as required. Squeeze the juice from 3 lemons into the bowl.

3. 3.Mix the Marinade

   Pour a generous amount of Cardia Gingelly Oil into the bowl with the spices. Mix all the ingredients thoroughly with your hands until a smooth, thick, and uniform marinade paste is formed.

4. 4.Marinate the Fish

   Take the cleaned Vanjaram fish pieces (each cut into 100-120g slices). Apply a thin, even layer of the prepared marinade to each side of the fish pieces, ensuring it coats well without being too thick. Place the marinated fish pieces on a tray lined with banana leaves.

5. 5.Rest the Marinated Fish

   Let the marinated fish pieces rest for 20-30 minutes. This allows the flavors from the marinade to penetrate deeply into the fish, enhancing its taste and texture.

6. 6.Prepare the Tawa for Frying

   Heat a tawa (griddle) over medium heat. Pour Gold Winner Oil onto the tawa and spread it evenly across the surface using a spatula or brush.

7. 7.Fry the Fish

   Carefully place the marinated fish pieces onto the hot tawa. Add fresh curry leaves on top of the fish for an enhanced aroma and flavor. Drizzle more oil over the fish as needed during frying to ensure it cooks properly and doesn't dry out.

8. 8.Cook Evenly and Serve

   Cook the fish until it is nicely browned and juicy. Flip the fish pieces periodically to ensure even cooking on both sides. Avoid overcooking to prevent the fish from drying out or sticking to the tawa. Once cooked, carefully remove the fish pieces from the tawa and serve hot on banana leaves.