Step-by-Step Instructions

1. 1.Prepare the Spice Paste

   Add 25g of fennel seeds, 40-50g of pepper, and 12-15 garlic cloves to a mixer grinder. Grind them into a fine, smooth paste. Add a tiny bit of water if needed to achieve the paste consistency, but avoid making it too watery.

2. 2.Mix the Marinade

   Transfer the freshly ground spice 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. Pour a generous amount of gingelly oil (sesame oil) into the mixture. Mix all the ingredients thoroughly with your hands until a thick, uniform marinade paste is formed.

3. 3.Marinate the Fish

   Take the 2 kg of Vanjarm fish pieces (preferably cut into 100-120g slices). Apply the prepared marinade evenly on both sides of each fish piece, ensuring it coats well without forming a thick layer. The marinade should adhere to the fish like a thin skin. Place the marinated fish pieces on a tray lined with banana leaves.

4. 4.Rest the Marinated Fish

   Allow the marinated fish to rest for at least 20-30 minutes. This resting period helps the flavors penetrate the fish and ensures the marinade sets properly.

5. 5.Pan-Fry the Fish

   Heat a large tawa (griddle) over medium heat. Pour a sufficient amount of Gold Winner oil onto the tawa to cover the surface. Once the oil is hot, carefully place the marinated fish pieces onto the tawa, ensuring they are not overcrowded. Fry in batches if necessary.

6. 6.Cook and Flip

   After placing the fish, sprinkle fresh curry leaves over the pieces. Drizzle a little more oil over the fish. Cook for a few minutes until the bottom side is nicely browned and cooked. Gently flip each fish piece using a spatula to cook the other side. Continue cooking until both sides are golden brown and the fish is cooked through but still juicy.

7. 7.Serve and Enjoy

   Once cooked, carefully remove the fish pieces from the tawa and place them on a serving plate, ideally lined with banana leaves. Serve hot and enjoy the flavorful Vanjarm fish fry.