The classic Kerala fry — Kashmiri chilli, turmeric and black pepper in pure coconut oil with crackling curry leaves.
Approximate values per serving — varies with fish size and oil used.
Rub the spice paste thoroughly all over the fish, filling the cuts and the inside cavity.
Rest for 20 to 30 minutes at room temperature to absorb the flavours.
Heat 2 tablespoons of coconut oil in a pan over medium heat.
Drop the fresh curry leaves into the hot oil first — this infuses the oil with the signature Kerala aroma.
Gently place the marinated fish into the pan.
Cook on medium heat without moving the fish for 3 to 4 minutes, until the bottom turns deep golden-brown and crispy.
Flip carefully using a flat spatula and fry the other side for another 3 minutes.
Drain on paper towels.
Serve hot with a wedge of lemon and fresh onion slices.
Order the PrimeFish Red Chilli Masala Fry Recipe Kit — cleaned, portioned and pre-marinated, with the masala included.
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